| No violation noted during this evaluation. | 12/14/2015 | Regular |
- 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: Reach-in coolers need thermometers
- Hand drying provided
Observation: Handsink needs paper towels
|
06/11/2015 | Regular |
| No violation noted during this evaluation. | 12/04/2014 | Physical Recheck |
- Handwashing cleanser, availability
Observation: Soap is needed at kitchen handsink - it is dried up in dispenser. Corrected.
- 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: Thermometer is needed in Rockstar fridge used to hold food,
- Established procedures for responding to vomiting and diarrheal events
Observation: A procedure/kit is needed for the clean up of vomit and diarrhea - procedure was provided at time of inspection.
- 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: The filters in the hood and ansul system need additional cleaning.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The following need additional cleaning - the lower shelves in kitchen, sides of wok range and pipes, front and sides of smoker, racks and sheet pan rack in walk-in, hot holding unit for sweet and sour, handles on walk-in coolers. outside of bulk food containers.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Fried chicken pieces shall be datemarked.
- Using a handwashing sink- operation and maintenance
Observation: The handles to turn on the water at the kitchen handsink require a wrench to turn them on. This needs to be corrected. Handsink in kitchen and sushi area need additional cleaning.
- Hand drying provided
Observation: Paper towels are needed at kitchen handsink Corrected
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The interior of the reach-in, slicer, need additional cleaning.
- In-use utensils, between-use storage
Observation: Scoop for rice shall not be stored in standing water.
- Separation from food, equipment, utensils, linens, and single service
Observation:Primer and spray paint found over flour, toxic sprays found with liter bottles of pop and portion lids found next to cleaners under sushi area.
- Restricted use pesticide applied by a certified applicator
Observation:Hot shot pesticide is not approved for use in a kitchen - discarded Corrected
- Miscellaneous sources of contamination
Observation: Sticky fly strip can not be used in kitchen.
|
11/24/2014 | Regular |
| No violation noted during this evaluation. | 06/10/2014 | Physical Recheck |
- Hand drying provided
Observation: Paper towels are needed at kitchen handsink. Corrected
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Clean the white plates under sushi - there are old mice droppings on it.
- Using a handwashing sink- operation and maintenance
Observation: Cold water is needed at kitchen handsink. Corrected
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw salmon found over pasta and crab rangoons - store raw salmon below these foods to prevent against possible cross contamination. Corrected
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Clean the walls of the walk-in, the walk-in doors and the wall between the two walk-ins.
- 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 beef 105F and cooked chicken 74F - on counter nest to woks - store in fridge to maintain 41F or below. Food was put away.
- Material characteristics of non-food contact surfaces
Observation: Do not use foil on shelves - it is not smooth, durable and easily cleanable.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Clean the area under the filters in the hood.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Clean the outside of the bulk food containers and under the sushi area - cabinets - there are old mice droppings .
|
06/05/2014 | Routine |
- Posting of a valid license
Post food license and current inspection report in view of the public.
- equipment food contact surfaces and utensils clean to sight and touch.
Clean pipe next to fryer. Clean sides of wok and fryer.
- Cleanability of floors, walls, and ceilings
Clean floor under wok (around legs of wok).
- Hand drying provided
Paper towels are needed at handsink by 3-compartment sink.
- Responsibilities of Permit Holder
Post food license and current inspection report in view of the public.
|
10/28/2013 | Routine |
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Shellstock, maintaining identification
- 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
|
06/11/2013 | Routine |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Area around the filters need additional cleaning.
|
06/06/2013 | Routine |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
The filters and surrounding area need additional cleaning.
- Roasts held at a temperature of 130°F or above
Cooked beef and cooked chicken left out on counter were 65F - shall be 41F or below. Foods were placed in fridge. The following foods were on top of the make table but not in the wells - pasta 45F and cooked shrimp 55F - you need place into the wells or in the firdge to maintain a proper temp - food was put away in reach-in.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- equipment food contact surfaces and utensils clean to sight and touch.
Clean the side of the fryer and the side of the grill.
- Cleanability of floors, walls, and ceilings
Clean the floor under the fryer.
|
05/28/2013 | Routine |
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