| No violation noted during this evaluation. | 04/30/2015 | Illness Complaint |
- Shellstock, maintaining identification
Observation: No dates recorded w/ shell stock for meat department.
- Commercially processed, Ready to eat foods reheated to 135°F of above for hot holding within 2 hours
Observation: In Kitchen dept. commercially pkgd foods (corn, carrots, etc.) not heated to 135 degrees F prior to placing on hot hold. Corrected during inspection.
- Reminder statement
Observation: Kitchen dept. has no reminder to each menu item it applies to.
- Food storage containers identified with common name of food
Observation: Bulk dry goods storage bins not labeled w/ common name of food stored inside (flour, sugar, etc.) Corrected during inspection.
- In-use utensils, between-use storage
Observation: Chinese Express dept. rice spoons in ice bath of standing water- shall be stored on hot hold at 135 degrees F separate from food and/or stored in hot hold food w/ handle up. Corrected during inspection.
- Disclosure of menu items offered or served raw or undercooked
Observation: Kitchen dept. has no consumer advisory posted.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Chinese Express dept. raw shell eggs stored over vegetables in walk in cooler. Kitchen dept. raw shell eggs stored over vegetables in prep cooler. All items corrected during inspection.
|
04/21/2015 | Regular |
| No violation noted during this evaluation. | 04/21/2015 | Follow Up LOC |
| No violation noted during this evaluation. | 12/19/2014 | Follow Up LOC |
- Posting inspection reports
Observation: Last food inspection report not posted at restaurant payment counter with other licenses.
|
11/18/2014 | Regular |
| No violation noted during this evaluation. | 05/06/2014 | Follow Up LOC |
| No violation noted during this evaluation. | 04/30/2014 | Follow Up LOC |
- Using a handwashing sink- operation and maintenance
Observation: Hand wash sink in Meat Dept. was blocked with rags. Corrected on site.
- Posting of a valid license
Observation: Current retail food license not posted.
|
04/17/2014 | Routine |
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: Missing thermometer under meat & cheese back wall area.
- License required to operate a food establishment
Observation: Current license not posted at dining area station.
- 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: Thermocouple used to check hot food temps. not working properly.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Hood vents in chinese food area were dirty.
- 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: Baked chicken in warmer was 110F. Reheated to 189-207F. Corrected on site.
|
04/17/2014 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Exteriors of equipment - ovens & coolers Door handles
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floors soiled Kitchen
|
11/15/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- 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
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
|
04/18/2013 | Routine |
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- 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
|
03/18/2013 | Routine |
- Posting of a valid license
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floors soiled in salad bar prep area.
- Responsibilities of Permit Holder
- Laundry facilities
requirement, location, and use
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Soiled hood vents in chinese area.
- equipment food contact surfaces and utensils clean to sight and touch.
Broken knob/handle on oven
- Plumbing system repaired according to law
Standing water under wok area may have leaky pipe that feeds water here.
|
03/13/2013 | Routine |
- Posting of a valid license
|
03/13/2013 | Routine |
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