| No violation noted during this evaluation. | 04/06/2015 | Non Illness Complaint |
- 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: Have each employee complete a written health reporting policy. Form 1a,1b provided at inspection in chinese and english may be used. Maintain completed forms at establishment so they can be reviewed at inspection.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Thaw foods in a refrigerator or under cold running water.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
|
12/04/2014 | Regular |
| No violation noted during this evaluation. | 06/04/2014 | Physical Recheck |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: knives not clean to sight on magnetic holder. After use wash rinse and sanitize knives before storage.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Store raw foods below ready to eat foods with highest cook temperature on bottom and ready to eat foods above raw foods in walk in refrigerator.
- 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: Cook egg rolls 70.8 degrees, cooked chicken 68.1 degrees. Cooked chicken wings 70.4 degrees.After cooking maintain chicken wings at 41 degrees in refrigerator or above 135 degrees in hot holding. Do not leave setting out.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: floor under equipment requires a more thorough cleaning.
|
05/07/2014 | Routine |
- Hand drying provided
Mens and womens restroom require papertowels.
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Provide a written employee health policy.
|
07/15/2013 | Routine |
- Hand drying provided
Mens and womens restroom require papertowels.
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Provide a written employee health policy.
|
07/15/2013 | Routine |
- Capacity, availability, and pressure of hot and cold water
Establishment has no hot water.
|
05/30/2013 | Routine |
- Capacity, availability, and pressure of hot and cold water
Establishment has no hot water.
|
05/30/2013 | Routine |
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- 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
|
05/30/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- 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
- Clean condition-hands and arms
|
05/30/2013 | Routine |
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