- Common name-working containers
Observation: Sanitizer bucket in kitchen not labeled with common name.
- Condiments are protected from contamination by consumers
Observation: Spices in service area are not covered. REPEAT VIOLATION.
- Miscellaneous sources of contamination
Observation: Didn't put splash guard at handwashing sink at grill.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: Hand sink at grill was blocked by prep cooler.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: The following areas have visible buildup: 1) pop gun holder in bar 2) white/brown rice warmer at grill 3) soy sauce bucket in kitchen.
- 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
Observation: Cooked noodles setting in walk-in cooler with aluminium foil covered was temped at 98*F after 1 hour cooling. Put into ice bath. Corrected.
- Equipment location, installation, repair, and adjustment
Observation: 1) Fried rice warmer not shut tight 2) All shelving units in kitchen are rusty 3) one of shelving units in walk-in cooler is rusty 4) Cooler doors has torn gasket in bar 5) food debris buildup outside of dish machine
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Employee restroom was messy. Used paper towels were everywhere and trash can was totally full.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:The following areas have become soiled and food debris buildup: 1) dish racks 2) gourment ice machine in bar 3) coolers in bar 4) ice bin in bar 5) prep cooler at grill.
- Food employees hair is effectively restrained
Observation: Two food employee were not wearing hair restrains. Corrected.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: 1) a gallon milk not date marked in bar. Discarded. 2) Cooked noodles in walk-in cooler not date marked.
- In-use utensils, between-use storage
Observation: Ice scoop was laying on ice in bar. Removed. Corrected.
- Handwashing cleanser, availability
Observation: Hand soap not provided in bar.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Dry rice buildup inside of the rice cabinet at grill.
- Hand drying provided
Observation: Paper towels not provide in 1) bar 2) grill area.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Didn't have 1) chlorine test strips in bar 2) QA test strips in kitchen.
- Food temperature measuring devices are provided and readily accessible
Observation: 1) The facility didn't have food thermometer to temped food internal temperature. 2) Didn't provide thermometer in following coolers:1) main cooler in bar 2) walk-in cooler 3) prep cooler at grill.
- Utensils and pressure measuring devices maintained
Observation: 1) Several plastic containers 2) sanitizer bucket 3) rice bin are cracked.
- Food storage containers identified with common name of food
Observation: Water bottles not labeled with common name at grill.
- Plumbing system repaired according to law
Observation: 1) sink faucet slight leaks at grill 2) hand sink near by liquor storage is drain slow 3) faucet on wash basin of three compartment sink leaks 4) rinse basin not shut tight.
- 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: The following items on buffet line were out of temperature: baby spinach 44*F, tofu 48*F, bean sprouts 48*F, cut tomatoes 48*F. Cold holding equipment is not working properly. Removed.
- Other personal care items - storage
Observation: Employee put cell phone on single service cup at beverage station. Removed. Corrected.
- Sanitization methods - hot water, chemical
Observation: Sanitizer in three compartment sink was tested too low.
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02/03/2016 | Regular |
| No violation noted during this evaluation. | 05/13/2014 | Illness Complaint |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- 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
- Stored frozen foods shall be maintained frozen
- Manual warewashing equipment, hot water sanitizing temperatures
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12/09/2013 | Routine |
- Sanitization of food contact surfaces - before use and after cleaning
Sanitizer machine on 3 compartment sink doesn't work properly. Called for service. To ensure the QA concentration must be maintained between 150 to 400 ppm.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
1) One of the fans in walk-in freezer no be functioning, and has ice buildup. Called for service. 2) Hood filter in kitchen area has dust buildup. Waiting for replace. REPEAT VIOLATION.
- 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) One of the fans in walk-in freezer no be functioning, and has ice buildup. Called for service. 2) Hood filter in kitchen area has dust buildup. Waiting for replace. REPEAT VIOLATION.
- Miscellaneous sources of contamination
Spices in service area are no covered. Must have adequate methods to cover spices to prevent contamination. Lid or sneeze guard recommended. REPEAT VIOLATION. Must be correction before next routine inspection.
- Material characteristics of non-food contact surfaces
1) Rack storing cleaned dishes is rusting in kitchen, 2) Shelving in walk-in cooler is rusting. Must replace or resurface to make smooth, cleanable, and nonabsorbent contact surface.
- Mechanical warewashing machine pressure measuring devices, data plate, internal baffles, and flow pressure device
Data plate label is unable to read. Replace. Must have data plate label for verification of dishwasher set up and required temps and sanitizer concentration.
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12/02/2013 | Routine |
- Storage and maintenance of wet and dry wiping cloths
1) Wiping cloths no maintained in sanitizing solution between use at service counter area. Wiping cloths must be maintain in sanitizer when not immediately use. 2) Rack storing cleaned dishes is rusting in kitchen, 3) Shelving in walk-in cooler is rusting. Must replace or resurface to make smooth, cleanable, and nonabsorbent contact surfaec. 4) There are a lot of ice and food debirs buildup in walk-in freezer. Clean as needed.
- Package integrity
Observed several dented cans were stored on the can shelving. Must discard or return an can that is dented on top, bottom, or side seals. Also any can that canot sit level on shelf without wobbling. Separated dented can with others.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
A bottle of milk was not date marked in reach-in cooler at bar. Must date mark all potentially hazardous food if not used within 24 hours after opened or preparation. Have 7 days from date marked to use or discard. REPEAT VIOLATION.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Ice scoop was directly stored on the top of ice machine. Must install a scoop holder. 2) Rice scoop stored in water container at room temperature. Must store scoop in temp controlled container at 135*F or above to prevent contamination. Or use one scoop for each kind of rice and store inside rice container with handle out of product. REPEAT VIOLATION. 3) Cutting board on kitchen line cooler with deep gashes and scores at grill area. Must resurface or replace to prevent contamination and bacteria buildup. 4) The following areas must be cleaned more frequently to prevent foodborne illness: a. Coke nozzle holder has mold buildup in bar area, b. Inside of reach-in cooler and shelving have moisture buildup at bar, c. Nozzles on Coca Cola pop machine has visable buildup. d. Mold buildup on ice machine chute. e. Food debris on top of dish machine. f. Rice bulk bin in kitchen area had food buildup on outside g. Food debris in the canbinet under rice warmer in grill area. h. Inside of microwave has food buildup. --1) Wiping cloths no maintained in sanitizing solution between use at service counter area. Wiping cloths must be maintain in sanitizer when not immediately use. 2) Rack storing cleaned dishes is rusting in kitchen, 3) Shelving in walk-in cooler is rusting. Must replace or resurface to make smooth, cleanable, and nonabsorbent contact surfaec. 4) There are a lot of ice and food debirs buildup in walk-in freezer. Clean as needed.
- Material characteristics of non-food contact surfaces
1) Wiping cloths no maintained in sanitizing solution between use at service counter area. Wiping cloths must be maintain in sanitizer when not immediately use. 2) Rack storing cleaned dishes is rusting in kitchen, 3) Shelving in walk-in cooler is rusting. Must replace or resurface to make smooth, cleanable, and nonabsorbent contact surfaec. 4) There are a lot of ice and food debirs buildup in walk-in freezer. Clean as needed.
- Miscellaneous sources of contamination
Spices in service area are no covered. Must have adequate methods to cover spices to prevent contamination. Lid or sneeze guard recommended. REPEAT VIOLATION.
- Roasts held at a temperature of 130°F or above
Kitchen line cooler at grill section was out of temperature. Cooler was temped at 51*F, and pre-cooked noodles stored the the cooler was temped at 46.6*F. Must remove all food to other cooler, and call for service. May not use cooler until approval has been given through health department.
- In-use utensils, between-use storage
1) Ice scoop was directly stored on the top of ice machine. Must install a scoop holder. 2) Rice scoop stored in water container at room temperature. Must store scoop in temp controlled container at 135*F or above to prevent contamination. Or use one scoop for each kind of rice and store inside rice container with handle out of product. REPEAT VIOLATION. 3) Cutting board on kitchen line cooler with deep gashes and scores at grill area. Must resurface or replace to prevent contamination and bacteria buildup. 4) The following areas must be cleaned more frequently to prevent foodborne illness: a. Coke nozzle holder has mold buildup in bar area, b. Inside of reach-in cooler and shelving have moisture buildup at bar, c. Nozzles on Coca Cola pop machine has visable buildup. d. Mold buildup on ice machine chute. e. Food debris on top of dish machine. f. Rice bulk bin in kitchen area had food buildup on outside g. Food debris in the canbinet under rice warmer in grill area. h. Inside of microwave has food buildup.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
1) Handsinks not equipped to provide 100*F water through faucet, ie. men's restroom, bar, and kitchen. Repair as needed. 2) The following areas don't have handwashing sign: a. men's restroon, b. grill section (REPEAT VIOLATION). Every hand sink to be used by emloyees must has sign posted reminding employees to wash their hands.
- Handwashing signage
1) Handsinks not equipped to provide 100*F water through faucet, ie. men's restroom, bar, and kitchen. Repair as needed. 2) The following areas don't have handwashing sign: a. men's restroon, b. grill section (REPEAT VIOLATION). Every hand sink to be used by emloyees must has sign posted reminding employees to wash their hands.
- Cleaning of cooking and baking equipment
1) Ice scoop was directly stored on the top of ice machine. Must install a scoop holder. 2) Rice scoop stored in water container at room temperature. Must store scoop in temp controlled container at 135*F or above to prevent contamination. Or use one scoop for each kind of rice and store inside rice container with handle out of product. REPEAT VIOLATION. 3) Cutting board on kitchen line cooler with deep gashes and scores at grill area. Must resurface or replace to prevent contamination and bacteria buildup. 4) The following areas must be cleaned more frequently to prevent foodborne illness: a. Coke nozzle holder has mold buildup in bar area, b. Inside of reach-in cooler and shelving have moisture buildup at bar, c. Nozzles on Coca Cola pop machine has visable buildup. d. Mold buildup on ice machine chute. e. Food debris on top of dish machine. f. Rice bulk bin in kitchen area had food buildup on outside g. Food debris in the canbinet under rice warmer in grill area. h. Inside of microwave has food buildup.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
1) Hood filter in kitchen area has dust buildup. REPEAT VIOLATION 2) Vents in reach-in cooler in bar area have heavy dust buildup. Must keep clean to prevent contamination of food. clean at a frequency to prevent such buildup.
- Mechanical warewashing machine pressure measuring devices, data plate, internal baffles, and flow pressure device
1) Replace data plate label unable to read. Must have data plate label for verification of dishwasher set up and required temps and sanitizer concentration. 2) No chlorine test kit for checking concentration of sanitizer. Must provide Chlorine test strips to ensure sanitizer concentration is maintained between 50 to 100 ppm.
- Light intensity
1) Light in walk-in freezer is missing. Must have adequate light intensity in walk-in freezer to allow for easy cleaning, and maintenance. REPEAT VIOLATION. 2) Observed hand lotion and hand sanitizer were stored on the top of microwave. Personal care items must be stored away from foods area.
- Sanitization of food contact surfaces - before use and after cleaning
Unable to detect QA sanitizer in 3 compartment. To properly warewash must wash, rinse, then sanitize. Sanitizer is the most effective way to ensure surface are clean.
- Other personal care items - storage
1) Light in walk-in freezer is missing. Must have adequate light intensity in walk-in freezer to allow for easy cleaning, and maintenance. REPEAT VIOLATION. 2) Observed hand lotion and hand sanitizer were stored on the top of microwave. Personal care items must be stored away from foods area.
- Hand drying provided
1) Paper towel dispenser was empty in men's restroom. 2) Paper towel dispenser at bar section is not working properly. Repair or replace.
- Cutting surfaces maintained
1) Ice scoop was directly stored on the top of ice machine. Must install a scoop holder. 2) Rice scoop stored in water container at room temperature. Must store scoop in temp controlled container at 135*F or above to prevent contamination. Or use one scoop for each kind of rice and store inside rice container with handle out of product. REPEAT VIOLATION. 3) Cutting board on kitchen line cooler with deep gashes and scores at grill area. Must resurface or replace to prevent contamination and bacteria buildup. 4) The following areas must be cleaned more frequently to prevent foodborne illness: a. Coke nozzle holder has mold buildup in bar area, b. Inside of reach-in cooler and shelving have moisture buildup at bar, c. Nozzles on Coca Cola pop machine has visable buildup. d. Mold buildup on ice machine chute. e. Food debris on top of dish machine. f. Rice bulk bin in kitchen area had food buildup on outside g. Food debris in the canbinet under rice warmer in grill area. h. Inside of microwave has food buildup.
- Test kit provided and used to measure sanitizing solution concentration
1) Replace data plate label unable to read. Must have data plate label for verification of dishwasher set up and required temps and sanitizer concentration. 2) No chlorine test kit for checking concentration of sanitizer. Must provide Chlorine test strips to ensure sanitizer concentration is maintained between 50 to 100 ppm.
- Food temperature measuring devices are provided and readily accessible
Didn't have thermometer in the following coolers: 1) Reach-in cooler be using for potentially hazardous food (PHF) at bar, 2) Kitchen line cooler at grill (REPEAT VIOLATION). Must have a thermometer in all coolers that have PHF to ensure adequate cold hold PHF at 41*F or below.
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11/25/2013 | Routine |
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