| No violation noted during this evaluation. | 03/02/2015 | Regular |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Several items with last week's date, Owners dated to correct
|
03/20/2014 | Routine |
- Mechanical warewashing equipment, hot water sanitizing temperatures
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12/18/2013 | Routine |
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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09/26/2013 | Routine |
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
09/20/2013 | Routine |
- Restricted use pesticides
Un-approved pesticide applied by establishment owner.
- Tracking powder pesticides prohibited
Establishment used a form of tracking powder not FDA approved. Pesticide came from China not declaration of contect in the lables.
- Poisonous or toxic materials used and applied
Un-approved pesticide applied by establishment owner.
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09/19/2013 | Routine |
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Mechanical warewashing equipment, hot water sanitizing temperatures
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08/07/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Cooked rice left on the counter @53. Placed in the cooler to correct. WIC, cooked eggrolls @60, Cooked chicken @57, Items were left outside during prep/lunch time. Raw eggs in the counter @82. discarded to correct
- equipment food contact surfaces and utensils clean to sight and touch.
WIC, inside floor with residue, storage container lids with food residue
- Duties of PIC
Ready to eat foods in the walk in cooler without dates, foods allowed to sit at room temperatures during lunch time.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Cooked noodles from 2 days ago in the prep cooler @53. Discarded to correct. Corrected at inspection. Inspector explained the proper cooling temperatures to the cooks.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Several foods without dates, cooked noodles, cooked rice, cooked chicken, eggrolls.
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07/29/2013 | Routine |
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
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05/08/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Cooked chicken on the counter exceding 4h at 61. Egg rolls on the counter at 67 Items discarded by the person in charge to correct. Corrected at inspection
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Rice placed in a plastic container in the cooler at 153. Rice was taken out and placed in shallow pans to correct, temperature at the end end of the inspection at 88, rice placed back into cooler. Inspector explained cooling methods to the person in charge.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Person in charge does not adequatly know the procedures to cool down foods. Inspector will bring materials in their main language to correct.
- Foods are cooled using appropriate methods
Rice placed in a plastic container in the cooler at 153. Rice was taken out and placed in shallow pans to correct, temperature at the end end of the inspection at 88, rice placed back into cooler. Inspector explained cooling methods to the person in charge.
- equipment food contact surfaces and utensils clean to sight and touch.
Storage containers/lids with food residue
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04/23/2013 | Routine |
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