- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Missing titles on the kitchen floors, paint falling down on dinning room ceiling.
- Equipment location, installation, repair, and adjustment
Observation:To lid of chest freezer (basement) broken.
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10/06/2015 | Regular |
| No violation noted during this evaluation. | 04/20/2015 | Physical Recheck |
- Duties of PIC
Observation:No cooked items dated in the Walk in cooler and prep cooler. Dated today to correct
- Equipment location, installation, repair, and adjustment
Observation:Prep cooler gasket loose
- 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:Cooked chicken on the prep table @61. Discarded to correct.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:No items dated in the walk in cooler and prep table. dated to correct
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03/20/2015 | Regular |
| No violation noted during this evaluation. | 12/26/2014 | Physical Recheck |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Walk in cooler with mold like residue. Storage containers for food with residue. Interior walls of the cooler with black residue. Storage racks with mold like residue. Storage containers of sauce with residue.
- 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 without dates, egg rolls, rice cooked chicken. Dated today to correct. Inspector will work with the owner in developing and SOP/RCP for dating at the time of re-check
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12/15/2014 | Non Illness Complaint |
- Outer openings are protected
Observation: Gap around the back door
- 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: Pipes next to the grills (above) with residue
- Separation from food, equipment, utensils, linens, and single service
Observation: Open De-Con container in the dry storage area. Removed to correct
- Protecting food from environmental contamination
Observation:Containers with raw chicken on the floor in the walk in cooler.Re moved to correct.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation:Frozen shrimp un-thawing on the counter. placed in the cooler to correct.
- 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 in the walk in without dates, cooked chicken, cooked noodles, rice. Dated today to correct
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09/24/2014 | Routine |
| No violation noted during this evaluation. | 04/02/2014 | Physical Recheck |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:back area of the establishment with food residue on the floors, freezer door, sinks.
- 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: no records for training employees on food born illness transmission and employee health reporting agreement
- Duties of PIC
Observation:several items without dates, walk in cooler with food residue, cross contamination in the walk in cooler
- 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 without dates, cooked chicken, crab meat, egg rolls.
- Ice used as exterior coolant not used as a food
Observation: cut lemons stored inside ice bin for drinks. lemons removed to correct
- Single -service and single-use articles may not be reused
Observation:To go containers used for dispensing bulk foods
- Hand drying provided
Observation:no paper towel available in the hand sink
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Raw chicken store with ready to eat items. walk in cooler with several raw meat containers mix with fried chicken.
- Outer openings are protected
Observation: Back door with gaps around the bottom and sides
- Equipment location, installation, repair, and adjustment
Observation:Prep cooler inside gasket loose
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Prep table, outside and inside with food residue. Cutting board on prep table with residue
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03/20/2014 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Rice, eggrolls, cooked chicken without dates. Dated today to correct. Inspector will re-check at the next regular inspection
- Roasts held at a temperature of 130°F or above
Buffet table, zuccini @94, chicken wings @107. Items re-heated to correct. Corrected at inspection. Inspector will re-check at the next regular inspection
- When to wash
Employee cutting raw chicken did not wash hands prior to cooking other foods. Inspector instructed the owner on proper handwashing. Inspector will re-check at the n ext regular inspection
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12/18/2013 | Routine |
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
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08/22/2013 | Routine |
- Foods are cooled using appropriate methods
Rice left in a container too deep for cooling. Rice was place into cookie sheets to cool. Corrected at inspection
- In-use utensils, between-use storage
Ice cream scoop stored in a container with water. removed to correct. Sigle service container use to dispense spices, containers does not have handles
- Roasts held at a temperature of 130°F or above
Cut ,melon @61, Cooked chicken left in the counter @72, Items were discarded to correct. Corrected at inspection.
- Laundry facilities
requirement, location, and use
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Cooked chicken, cooked egg rolls without dates. Dtaed to corrct. Corrected at inpection
- Miscellaneous sources of contamination
Crispy noodles stored in a card box. Removed to corrrect. Corrected at inspection.
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08/12/2013 | Routine |
- Service sink required
Establishment without a mop sink, owner has designated the current mop sink as a vegetable sink.
- Roasts held at a temperature of 130°F or above
Buffet line, cooked rice in the crock pot @111. Rice discarded to correct. Corrected at inspection. Inspector will re-check on this violation at the next regular inspection.
- Utensils and pressure measuring devices maintained
Kitchen, plastic contaner with vegetables with a broken end. Poor condition. Owner stated he will discard and provide a new one. Plastic container for to go meals used as scoops inside bags of starch, msg, sugar, spices Containers removed to correct. Owners will provide scoops with handles to correct. Inspector will re-check during the next regular inspection
- Single -service and single-use articles may not be reused
Kitchen, plastic contaner with vegetables with a broken end. Poor condition. Owner stated he will discard and provide a new one. Plastic container for to go meals used as scoops inside bags of starch, msg, sugar, spices Containers removed to correct. Owners will provide scoops with handles to correct. Inspector will re-check during the next regular inspection
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04/15/2013 | Routine |
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