- Light intensity
Observation: very dark in the kitchen, several lights are out.
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Return vents in the ceiling in the kitchen are collecting dust.
- Outer openings are protected
Observation:Door in the kitchen open during inspection and also has a gap on the bottom of it.
|
01/19/2016 | Regular |
- Outer openings are protected
Observation: Door in kitchen open during inspection.
- Light intensity
Observation:Lots of bulbs out in the kitchen making it very dark.
- Equipment location, installation, repair, and adjustment
Observation: Prep cooler door fall off the hinges when opened.
- 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: Vents in the ceiling collecting dust.
|
07/31/2015 | Regular |
| No violation noted during this evaluation. | 11/07/2014 | Physical Recheck |
- Demonstration of Knowledge
Observation: Even though owner got restaurant back into order after physical recheck in June Kitchen is in much disarray. Very soiled!
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Owner signed up to take class in November.
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Nothing in any coolers were labeled or datemarked.
- Outer openings are protected
Observation: Door to the outside in the kitchen doesn't have a good seal. Lots of daylight coming through.
- Handwashing cleanser, availability
Observation: No soap at the handsink.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Establishment is very soiled throughout. Back room where the water heater and mop sink are is very soiled. Room with the tubes of flour, sugar and rice. Cardboard is being used on the floor. Ice machine is soiled. Spice shelves is very soiled with old food items. Bottom shelves of a prep cooler full of dirty dishes from the day before.
- Use of absorbent materials on floors
Observation: Floor under the wok is full of grease. Floor in the walk-in cooler very soiled.
- Certified Food Protection Manager
Observation: Owner is signed up to take servsafe in November.
- Food storage - preventing contamination from the premises
Observation: Fortune cookies stored on the floor behind the bar.
- Food temperature measuring devices are provided and readily accessible
Observation: No food thermometer.
- Manual warewashing equipment, chemical sanitization using detergent-sanitizers
Observation: Not sanitizing any wares.
- Cutting surfaces maintained
Observation:Cutting boards are very soiled.
- 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: Observed no thermometers in any cooler units.
- Physical facilities maintained in good repair
Observation: Prep cooler door is falling off the hinge.
- Preventing contamination from equipment, utensils, and linens
Observation: Old food debris on several wares. Old rice on the steam rice warmers. Cook was getting ready to place new rice in the dirty container. Dry soup on the steam well.
- 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: Hoods are dripping grease right over wok.
- Hand drying provided
Observation: No paper towels at the handsink.
|
10/31/2014 | Regular |
| No violation noted during this evaluation. | 06/09/2014 | Physical Recheck |
| No violation noted during this evaluation. | 06/02/2014 | Physical Recheck |
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation:Prep cooler not working item temped at 55.6, 65.8 and 66.1 degrees during inspection. Heater placed behind steam table in aid to keep soups hot.
- Protecting food from environmental contamination
Observation:Dried food debris on all equipment, prep coolers, steam table, spice rack, inside coolers.
- Plumbing system maintained in good repair
Observation: 3-bay sink faucet leaking.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:The entire kitchen floor is heavily soiled. Food debris on everything. Walk-in cooler floor is also heavily soiled. Walls also throughout the kitchen.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:
- Frozen PHF/TCS foods are properly slacked and thawed
Observation:Thawing frozen shrimp in a 5 gallon bucket on the floor.
- Food temperature measuring devices are provided and readily accessible
Observation:Establishment does not have a food thermometer,
- Food storage containers identified with common name of food
Observation:Large containers with flour, corn starch and ect are not labeled.
- Outer openings are protected
Observation:Screen door in the kitchen has large holes in it.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Nothing is date marked in cooler.
- 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:Prep cooler not working. Food items temped at 55.6, 65.8, 66.1 degrees.
- Food storage - preventing contamination from the premises
Observation: Food items on the floor of the walk-in freezer and onions on the floor in the back storage area.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation:Hood vents and ceiling vents heavily soiled with grease and dust.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:
- Demonstration of Knowledge
Observation:Establishment is very soiled, two coolers were out of temperature during inspection. Thawing shrimp in a 5 gallon bucket on the floor and eggs also out.
|
05/20/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Shellstock, maintaining identification
|
08/08/2013 | Routine |
- Plumbing system repaired according to law
Small handsink in the waitress area by the front door is leaking.
- Food shall be obtained from sources that comply with law
Several dented cans on the shelves in the kitchen.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floors throughout establishment are very soiled.
- equipment food contact surfaces and utensils clean to sight and touch.
Strong odor coming from the kitchen, walk-in cooler and the restrooms. Walls in the kitchen by the rice steamer is very soiled.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Hood vents are full of grease.
- Cutting surfaces maintained
Prep cooler door in falling off the hinges. Cutting boards soiled.
- Food storage - preventing contamination from the premises
Containers of sauces, pop boxes and bags of rice all stored on the floor in the kitchen and storage areas.
- Laundry facilities
requirement, location, and use
- Roasts held at a temperature of 130°F or above
Crab rangoons out at room temperature. --Raw shell eggs out at room temperature.
|
07/29/2013 | Routine |
- Handwashing cleanser, availability
- equipment food contact surfaces and utensils clean to sight and touch.
- Hand drying provided
- Food temperature measuring devices are provided and readily accessible
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
- Handwashing signage
- Responsibilities of Permit Holder
- Posting of a valid license
- Smoke free air act
- Cleaning frequency of food contact surfaces (PHF/TCS)
- Cleanability of floors, walls, and ceilings
|
03/15/2013 | Routine |
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