- Equipment location, installation, repair, and adjustment
Observation: The bottom of left corner one the inside of the walk-in cooler door is cracked. Repair.
- Cleanability of floors, walls, and ceilings
Observation: Missing vent cover above hot holding table in kitchen.
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08/24/2015 | Physical Recheck |
- Cleanability of floors, walls, and ceilings
Observation: Missing vent cover above hot holding table in kitchen.
- Responsibility of food employees and conditional employees to report
Observation: All food employees must read and sign Food Employee Illnesses Reporting Agreement.
- 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: Kitchen line cooler near by kitchen entrance were out of temperature. Part on order.
- Equipment location, installation, repair, and adjustment
Observation: 1) Mixer is rusty. Repaint or replace. 2) The bottom of left corner on the inside of the walk-in cooler door is cracked. Repair. Equipment must be maintained in good working order.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: 1) Ice buildup on the inside of the door handler in walk-in freezer. 2) All dish wire racks are rusty. 3) Can rack next to the food prep sink is rusty. Repaint or replace.
- Established procedures for responding to vomiting and diarrheal events
Observation: Food establishment must have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Food debris buildup on knives which are hanging on the rack above food prep sink. Clean.
- Miscellaneous sources of contamination
Observation: All food containers on kitchen line table not covered. Must provide lids or cover food to prevent contamination.
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08/13/2015 | Physical Recheck |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Food not date marked in the following areas: 1) All ready-to-eat food in sushi prep coolers 2) Half & Half in reach-in cooler at bar 3) ready-to-eat food in Coca-cola reach-in cooler. Must date mark all RTE food if not sued within 24 hours.
- Foods are at proper initial internal temperature when removed from temperature control and are consumed or discarded as required
Observation: Didn't provide sushi rice time log to used as the public health control. Sushi rice must be marked or otherwise identified to indicated the time that is 4 hours past the point in time when the food is removed from temperature control.
- Cutting surfaces maintained
Observation: Cutting boards in kitchen with deep gashes and scores. Must replace new cutting boards.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: 1) Ice buildup on the inside of the door handler in walk-in cooler. Clean. 2) The lower shelve of kitchen line table is rusty. Repaint. 3) All dish racks are rusty. Repaint or replace. 4) Can rack next to the food prep sink is rusty. Repaint. 5) The following areas have become soiled and must clean: a. stove b. floor unserneath all large equipment.
- Miscellaneous sources of contamination
Observation: All food containers on kitchen line table not cover. Must provide lids or cover food to prevent contamination.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: Handwashing sink at service station was not working. Fix. Must provide hand sink at all food service area.
- Sanitization methods - hot water, chemical
Observation: 1) Sanitizer in the bucket was too strong.
- Cleaning of cooking and baking equipment
Observation: The microwave corss from syrup rack is not clean. Clean more frequently.
- 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: 1) The following coolers were out of temperature in kitchen: a. Kitchen line cooler near by kitchen entrance. Cooler was temped at 41*F. b. Three door reach-in cooler. Cooler was temped at 49*F. Fix. Potentially hazardous food must be cold held at 41*F or below. Discarded. 2) Cold fried shrimps and chicken were temped at 70*F on wok table. Cold holding food must be cold held at 41*F or below. Must put food back to the cooler after uses. 3) Cut chinese cabbage and some cut leafy greens were stored in room temperature. Cut leafy greens must be stored at 41*F or below.
- Multiuse food contact surfaces are constructed of safe materials
Observation: 1) Observed baseball bat being used when preparing cabbages. Must use food grade utensil. 2) The facility was using wooden cabbage stainer. Wood utensil/equipment is not allowed to use in food establishment. Must remove it from facility. 3) Mixer is rusty. Replace or repaint.
- 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: Cooked pork was temped at 102*F at wok table. Cooked food must be hot held at 135*F or below for food safety.
- Equipment location, installation, repair, and adjustment
Observation: 1) Door on kitchen line cooler is broken. 2) The bottom of left corner on the walk-in cooler's door is cracked. Repair. Equipment must be maintained in good working order.
- Responsibility of food employees and conditional employees to report
Observation: All food employees must read and sign Food Employee Illnesses Reporting Agreement.
- Hand drying provided
Observation: Must provide paper towels at 1) employee restroom 2) Habachi.
- Food is properly labeled
Observation: 1) Most food items on buffet table not labeled with common name. Must label all self-serve food with common name for easy identity. 2) All condiment containers not labeled at wok table. Containers holding food which could be mistaken for other foods must be identified with the common name of the food.
- Food and water temperature measuring devices are appropriately scaled
Observation: Didn't provide thermometer in both sushi prep coolers. Must provide thermometer to ensure adequate temp is maintained.
- Handwashing cleanser, availability
Observation: Must provide hand soap at 1) bar handwashing station 2) employee restroom 3) Habachi.
- Established procedures for responding to vomiting and diarrheal events
Observation: Food establishment must have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment.
- Cleanability of floors, walls, and ceilings
Observation: Missing vent cover above hot holding table in kitchen.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Must provide chlorine test strips to check sanitizing concentration.
- Common name-working containers
Observation: A sanitizer bucket near by ice machine not labeled. Must label all working containers with common name for easy identify.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: 1) Meat slicer has become soiled, Must clean after each time used. REPEAT VIOLATION 2) Visible buildup inside of the ice machine. Must empty, wash, rinse, sanitize and let air dry before refill. 3) Food debries buildup on knives which are hanging on the rack above food prep sink.
- Food storage, prohibited areas
Observation: Several boxes of food were stored on the floor in walk-in cooler. Food must be stored at least 6" off floor.
- Light intensity
Observation: Light bulb was not working at beverage syrup station. Must have adequat light intensity at syrup station area to allow to easy cleaning and maintenance.
- Food employees hair is effectively restrained
Observation: A food employee was not wearing hair restrains. Food handling employee must wear hair net or hat to adequately restrain hair when whorking around food.
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07/28/2015 | Regular |
- Equipment location, installation, repair, and adjustment
Observation: 1) Mixer is soiled and rusty. Resurface as needed. Lid on sugar large bulk storage bin is damaged. Replace. All utensils must be maintained in good condition.
- Sanitization methods - hot water, chemical
Observation: 1) No sanitizer provided at front service area. Must have sanitizer made during all business hours to prevent buildup of bacteria and spread of disease. 2) Unable to detect chlorine in the dish machine in beverage service station. Chlorine concentration must be maintained between 50 to 100ppm. Adjusted solution dispenser. REPEAT VIOLATION. Corrected at time of inspection.
- Miscellaneous sources of contamination
Observation: Observed uncovered food in both walk-in cooler and freezer. Must have lid or cover to prevent sources of contamination. REPEAT VIOLATION.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Most items were date marked in walk-in cooler except cooked noodles. Must date mark potentially hazardous food if not used within 24 hours after opened or preparation.
- 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: Must provide a new cover for vent which is above food kitchen line area.
- Hand drying provided
Observation: Paper towel dispenser in kitchen was not working properly. Fix or replace.
- 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: All food employees must read and sign Food Employee Illnesses Reporting Agreement.
- Established procedures for responding to vomiting and diarrheal events
Observation: Food establishment must have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment.
- Common name-working containers
Observation: Put hand soap into Sriracha sauce bottle without labeling in bar. Must label all working container with common name for easy identification.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths not maintained in sanitizer between use at front service station, and kitchen. Wiping cloths must be maintain in sanitizer when not immediately use.
- Food temperature measuring devices are provided and readily accessible
Observation: 1) Didn't have penetration thermometer (thin probe)to check food internal temperature. REPEAT VIOLATION 2) Thermometer was not provided in reach-in cooler next to the hand sink in bar. Corrected at time of inspection.
- Food is properly labeled
Observation: 1) Most food items on steam buffet table were not labeled. Must label each food items on self serve table. 2) All condiment containers at wok table area are not labeled. Containers holding food which could be mistaken for other foods must be identified with the common name of the food.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Food debris buildup on: 1) Meat slicer, REPEAT VIOLATION 2) Can opener. Must clean after used to prevent contamination.
- Material characteristics of non-food contact surfaces
Observation: Cardboard boxes were reused for other than their original products in walk-in cooler. Must provide smooth and cleanable container for this purpose. REPEAT VIOLATION
- Plumbing system repaired according to law
Observation: The drain line from right side of two compartment sink leaks. Repair to maintain in good working condition.
- Eating, drinking, or using tobacco
Observation: Employee beverage cup was not covered. Food employee must drink from a closed beverage container to prevent mouth to hand contamination.
- Cutting surfaces maintained
Observation: Observed cracked cutting board in kitchen. Replace as needed.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Can shelving is rusty and becoming soiled. Must resurface or replace rack to prevent contamination. REPEAT VIOLATION
- In-use utensils, between-use storage
Observation: 1) Observed used utensils left in hand sink in bar. Hand sink is designed for hand washing. Must have sink area clear to ensure employee are washing when necessary. Do not wash dish in hand sink. 2)Rice scoop stored in room temperature in kitchen. Must stored scoop in temp controlled container at 135*F or above. 3)Scoop in flour large bulk storage bin was laying in the food product. Scoop must store outside of food and keep inverted to prevent contamination. 4) large stainless steel being used as scoop in sugar large bulk storage bin. Must use utensil with handle. 5) Used sugar scoop stored with cleaned utensil on shelf next to the sugar large bulk storage. Must stored separate to prevent contamination.
- Posting inspection reports
Observation: Didn't not have most recent inspection report. Mus post in area viewable to the public.
- Handwashing signage
Observation: Handwashing sign is not posted in employee restroom. Every hand sink to be used by employee must has sign posted reminding employees to wash their hands.
- Drying mops
Observation: Used mop was stored in mop bucket after use. Must provide a hook for mop or drape over bucket to allow to air dry in between uses.
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12/22/2014 | Regular |
- Food temperature measuring devices are provided and readily accessible
Observation: Must provide thin prob thermometer to ensure food internal temperature.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: 1)Many wire racks throughout facility are rusty or becoming soiled. Must resurface or replace racks to prevent contamination. REPEAT VIOLATION 2)Food debris buildup in walk-in freezer. Must clean more frequently. REPEAT VIOLATION
- Storage of clean equipment and utensils
Observation: Single service utensils on to go table were stored in container without organized. All knives and spoons must be set up to same direction to prevent bare hand contamination.
- Plumbing system repaired according to law
Observation: Missing hot water handle on prep sink in kitchen. Repair to maintain in good condition.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw seafood were stored above Wonton skins in three-door reach-in cooler.
- Outer openings are protected
Observation: Back door by boiler room have daylight showing around outer edges. Must add weather striping or door sweep on back doors to prevent entry of pests. REPEAT VIOLATION
- Sanitization methods - hot water, chemical
Observation: Unable to detect chlorine in the dish machine in beverage service station. Chlorine concentration must be maintained between 50-100ppm. Adjusted solution dispenser. MUST CHECK SOLUTION CONCENTRATION EVERY DAY BEFORE USE. Corrected at time of inspection
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08/08/2014 | Physical Recheck |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Fried meat in walk-in cooler were not date marked. Must date mark all potentially hazardous food if not used within 24hrs after opened or preparation. Have 7 days from date marked to use or discard. REPEAT VIOLATION
- Outer openings are protected
Observation: Back door by boiler room have daylight showing around outer edges. Must add weather striping or door sweep on back doors to prevent entry of pests. REPEAT VIOLATION.
- Miscellaneous sources of contamination
Observation: Several fried meats stored in the large plastic containers without lids in walk-in cooler. Must have lid to prevent sources of contamination. REPEAT VIOLATION
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Three door reach-in cooler must be deep cleaning: both inside and outside have food debris buildup. Clean more frequently to prevent contamination.
- Food storage - preventing contamination from the premises
Observation: 1) Food stored on floor in walk-in freezer. REPEAT VIOLATION. 2) The bottom shelving of blue rack in walk-in freezer is lower than 6" off floor. Adjust. Food must be stored 6" off the floor to prevent contamination and cleaning purpose.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Employee toilet room door do not shut tight. Must adjust door closure pressure to ensure door tightly closes.
- Sanitization methods - hot water, chemical
Observation: 1)cutting board was only washed and rinsed, without sanitize. All utensils and equipment must be washed, rinsed, and sanitized. Sanitizer is the most effective way to ensure surface are clean. 2) Unable to detect chlorine in the dish machine in beverage service station. Chlorine concentration must be maintained between 50-100ppm. Adjusted solution dispenser. Corrected at time of inspection.
- Storage of clean equipment and utensils
Observation: Single service utensils on to go prep table were stored in container without organized. All knives and spoons must be set up to same direction to prevent bare hand contamination.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: 1) Many wire racks throughout facility are rusty or becoming soiled. Must resurface or replace racks to prevent contamination. REPEAT VIOLATION 2) Food debris buildup in walk-in freezer. Must clean more frequently. REPEAT VIOLATION
- Common name-working containers
Observation: Chemical bottles not labeled in kitchen and sushi bar. Must label all working container with common name for easy identification.
- 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: Hibachi cooler is out of temperature. Cooler temperature between 46.8-47.5*F. Raw eggs were temped at 54.4*F. Removed raw eggs, and adjusted cooler temperature. May not use cooler for potentially hazardous food until cooler can maintain at 41*F or below.
- Plumbing system repaired according to law
Observation: 1)Faucet on food prep sink is leaking. 2)Missing cold water handle on sprayer next to dish machine. Owner reported new handle been ordered.
- Material characteristics of non-food contact surfaces
Observation: Cardboard reused as matting on couple tables in kitchen. Cardboard is not a smooth, easily cleanable and nonabsorbent surface. Must replace to food grade bar mat.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: 1)Raw seafood was stored above egg wonton skins in 3 door reach-in cooler 2)Raw chicken was stored above seafood in 3 door reach-in cooler. Must be stored by cook temperature: higher cook temp items must be stored on the lower shelf.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Food debris buildup on meat slicer. Must clean after used.
- Food temperature measuring devices are provided and readily accessible
Observation: 1)Didn't provide thin prob thermometer to ensure food internal temperature. 2) Must have thermometer inside of three door reach-in cooler in kitchen to monitor unit maintain adequate temperature.
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06/17/2014 | Routine |
- Air drying of equipment and utensils
Metal container was observed wet after being stacked. Must allow fully air-dry before stacking.
- Material characteristics of non-food contact surfaces
1) Observed a lo of food debris on the floor in walk-in freezer. Clean as needed. 2) Many wire racks throughout facility are rusty or becoming soiled. Must resurface or replace racks to prevent contamination. 3) Top of prep table shelves are covered in plastic wrap. Must remove plastic wrap from selves because it is not a smooth, easily cleanable, and non absorbent surface. REPEAT VIOLATION.
- Records, creation and retention for parasite destruction
Missing parasite destruction letter from fish supplier. Must renew parasite destruction lettler as needed.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Observed a lo of food debris on the floor in walk-in freezer. Clean as needed. 2) Many wire racks throughout facility are rusty or becoming soiled. Must resurface or replace racks to prevent contamination. 3) Top of prep table shelves are covered in plastic wrap. Must remove plastic wrap from selves because it is not a smooth, easily cleanable, and non absorbent surface. REPEAT VIOLATION.
- Sanitization of food contact surfaces - before use and after cleaning
Didn't have sanitizer made up at time of inspection. Must have sanitizer made during all business hours to prevent buildup of bacteria.
- Food storage - preventing contamination from the premises
Food stored on the floor in walk-in freezer. REPEAT VIOLATION. Food must be stored 6" off the floor to prevent contamination, and cleaning purpose.
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12/18/2013 | Routine |
- Food storage containers identified with common name of food
1) Observed a white powder container was sitting on can rack without label in kitchen. 2) All condiment containers on the cart at cook area were not labeled. Containers holding food which could be mistaken for other food must be identified with the common name of the food.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Chicken containers were stored above beef and pork in kitchen line cooler. Raw meat must be stored by the cook temperature: higher cook temperature items must be stored on the lower shelf.
- Outer openings are protected
Back door by boiler room have daylight shwoing around outer edges. Must seal back doors to prevent entry of pests. REPEAT VIOLATION.
- Storage and maintenance of wet and dry wiping cloths
1) Wiping cloths not maintain in sanitizing solution in kitchen. Wiping cloths must be maintain in sanitizer when not immediately use. 2) Observed a lot of food debris on the floor in walk-in freezer. Clean more frequently. 3) Duct tape used on dish machine. Duct tape is not cleanable, and nonabsorbent material, may not use for repair. 4) Many wire racks throughout facility are rusty or becoming soiled. Must resurface or replace racks to prevent contamination. REPEAT VIOLATION. 5) Top of prep table shelves are covered in plastic wrap. Must remove plastic wrap from shelves because it is not a smooth, easily cleanable, and non absorbent surface. REPEAT VIOLATION. 6) Underneath wok able especially by floor drains has grease buildup. Must keep clean to prevent buildup of bacteria and spread of disease. Clean more frequently.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Some the meats have date marked on containers, but the following items were not date marked: 1) Raw meat in large white containers in walk-in cooler, 2) Fried meats in walk-in cooler, 3) Milk in Cocal Colar reach-in cooler. Must date mark all potentially hazardous food if not used within 24hrs after opened or preparation. Have 7 days from date marked to use or discard.
- Food storage - preventing contamination from the premises
1) Several boxes of raw chicken were stored on the floor in kitchen. 2) Several boxes of cream cheese were stored on the floor in walk-in cooler. 3) Food stored on the floor in walk-in freezer. REPEAT VIOLATION. Food must be stored 6" off the floor to prevent contamination, and cleaning purpose. 4) Several fried meats stored in the large plastic containers without lids in walk-in cooler. 5) Vegetable containers were stored in kitchen on line without covers. REPEAT VIOLATION. Must cover all food when not in immediate use to prevent contamination of food.
- Handwashing signage
Did not have a handwashing sign posted at employee restroom. Every hand sink to be used by employees mus has sign posted remiding employees to wash their hands. REPEAT VIOLATION.
- Food temperature measuring devices are provided and readily accessible
Didn't have a thermometer in the following coolers: 1) Walk-in cooler, 2) Sushi prep cooler. REPEAT VIOLATION. Must have a thermometer in all colers that hold potentially hazardous food to ensre adequate temp is maintained at 41*F or less.
- Miscellaneous sources of contamination
1) Several boxes of raw chicken were stored on the floor in kitchen. 2) Several boxes of cream cheese were stored on the floor in walk-in cooler. 3) Food stored on the floor in walk-in freezer. REPEAT VIOLATION. Food must be stored 6" off the floor to prevent contamination, and cleaning purpose. 4) Several fried meats stored in the large plastic containers without lids in walk-in cooler. 5) Vegetable containers were stored in kitchen on line without covers. REPEAT VIOLATION. Must cover all food when not in immediate use to prevent contamination of food.
- Common name-working containers
Chemical bottles not labeled. Must label all working container with common name for easy identification.
- Material characteristics of non-food contact surfaces
1) Wiping cloths not maintain in sanitizing solution in kitchen. Wiping cloths must be maintain in sanitizer when not immediately use. 2) Observed a lot of food debris on the floor in walk-in freezer. Clean more frequently. 3) Duct tape used on dish machine. Duct tape is not cleanable, and nonabsorbent material, may not use for repair. 4) Many wire racks throughout facility are rusty or becoming soiled. Must resurface or replace racks to prevent contamination. REPEAT VIOLATION. 5) Top of prep table shelves are covered in plastic wrap. Must remove plastic wrap from shelves because it is not a smooth, easily cleanable, and non absorbent surface. REPEAT VIOLATION. 6) Underneath wok able especially by floor drains has grease buildup. Must keep clean to prevent buildup of bacteria and spread of disease. Clean more frequently.
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
Didn't have sushi rice time log. Sushi rice is potentially hazardous food. If time only, rether than time in conjunction with temperature control, up to a maximum of 4 hours, is used as the public health control. The food must be cooked and served, served if ready-to-eat, or discarded, wthin 4 hours from the point in time when the food is removed from temperature control.
- Air drying of equipment and utensils
Metal conainer was observed wet after being stacked. Must allow fully air-dry before stacking.
- Laundry facilities
requirement, location, and use
- equipment food contact surfaces and utensils clean to sight and touch.
1) Wiping cloths not maintain in sanitizing solution in kitchen. Wiping cloths must be maintain in sanitizer when not immediately use. 2) Observed a lot of food debris on the floor in walk-in freezer. Clean more frequently. 3) Duct tape used on dish machine. Duct tape is not cleanable, and nonabsorbent material, may not use for repair. 4) Many wire racks throughout facility are rusty or becoming soiled. Must resurface or replace racks to prevent contamination. REPEAT VIOLATION. 5) Top of prep table shelves are covered in plastic wrap. Must remove plastic wrap from shelves because it is not a smooth, easily cleanable, and non absorbent surface. REPEAT VIOLATION. 6) Underneath wok able especially by floor drains has grease buildup. Must keep clean to prevent buildup of bacteria and spread of disease. Clean more frequently. --1) True 3 door cooler on line has a torn gasket. Must replace door gasket to ensure adequate temperature is maintained for potentially hazardous food at 41*F or less. REPEAT VIOLATION.2) The following areas have mold buildup: a. Ice machine chute, b. Wall behind nozzles on Coca Cola pop machine. Must wash, rinse, sanitize more frequently to prevent contamination. 3) Large buckets used for store sugar, rice, etc. are not clean, and have visable buildup. Clean as needed. 4) Flour lid stored on the floor next to the flour bucket. All utensils must be stored 6" off the floor.
- Backflow protection
air gap, device standard, when required
- Sanitization of food contact surfaces - before use and after cleaning
Using soap water to clean food contact surfaces and food counter. Must use sanitizer to clean counter tops and other food contact surfaces to prevent foodborne illness. Sanitizer is the most effective way to ensure surface are clean.
- Linens- cleaning and storage
1) True 3 door cooler on line has a torn gasket. Must replace door gasket to ensure adequate temperature is maintained for potentially hazardous food at 41*F or less. REPEAT VIOLATION.2) The following areas have mold buildup: a. Ice machine chute, b. Wall behind nozzles on Coca Cola pop machine. Must wash, rinse, sanitize more frequently to prevent contamination. 3) Large buckets used for store sugar, rice, etc. are not clean, and have visable buildup. Clean as needed. 4) Flour lid stored on the floor next to the flour bucket. All utensils must be stored 6" off the floor.
- Light bulbs, protective shielding
Missing a light bulb cover in beverage service area. Light bulbs must be shielded or shatter-resistant in area where there is exposed food.
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12/02/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed ready to eat food without date mark (breaded chix, cooked noodles, sauces, salads, etc.). Must date mark all ready to eat (RTE) food with date opened/prepared and then discard within 7 days unless entire contents will be used within 24 hours.
- Food storage - preventing contamination from the premises
1) Observed food stored on the floor in dry storage (garage) area and walk in freezer. Must store all food items at least 6 inches off the floor to prevent contamination. 2) Cambros of vegetables were stored in kitchen on line without covers. Must cover all food when not in immediate use to prevent contamination of food.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
All vents in kitchen area have dust buildup. Must keep clean to prevent contamination. Clean at a frequency to prevent such buildup.
- Roasts held at a temperature of 130°F or above
Observed raw eggs on counter at 56*F. Also breaded chix and wings were at 50*F. All items moved to cooler at time of inspection. Must keep all potentially hazardous food (PHF) maintained between 41*F or below.
- Food temperature measuring devices are provided and readily accessible
1) Probe in 2 door cooler (under sushi case) @ bar area does not work correctly. Must have a thermometer in all coolers that hold potentially hazardous food (PHF) to ensure adequate temp is maintained (41*F or less). 2) Continental prep cooler, and True 3 door cooler (line) both do not have a thermometer. Must have a thermometer in all coolers that have PHF to ensure adequate temp is maintained.
- Utensils and pressure measuring devices maintained
1) Observed scoop in water used for rice (@ 75*F). If scoop is stored inside water then it must be temp controlled (135*F or above), under running water, or stored inside product with handle above rice. Also observed scoops stored inside product without handles. If scoop is stored inside product then it must have a handle and the handle must be stored above the product to prevent contamination. 2) True 3 door cooler on line has a torn gasket (middle door). Must replace door gasket to ensure adequate temp is maintained for PHF (41*F or less). 3) Observed pots with badly burnt handles. Must discard utensils when they become burned, cracked, chipped, etc. May not use utensils that are in poor condition to prevent contamination. 4) The following areas have become soiled and must be cleaned: pop dispenser @ bar, ice chutes on pop machine, True 3 door cooler (stand up), and stand mixer. Must keep clean to prevent buildup of bacteria and spread of disease.
- Light bulbs, protective shielding
Lights by garage door, and inside garage do not have covers. Must provide an adequate cover or shatter resistant bulbs to prevent contamination.
- Handwashing signage
Did not have a handwashing sign posted at employee RR or mens RR. Must post a sign informing employees when to wash hands at all handsinks used by food service employees.
- Food employees hair is effectively restrained
Kitchen employees were not wearing hair restraints. Must wear an effective means of hair restraint to prevent contamination of food. Hat, visor, bandanna, etc. are all effective means.
- Poisonous or toxic materials used and applied
Quat sanitizer was tested at 600-700ppm. Must maintain quat sanitizer between 200-400ppm for adequate sanitation. CORRECTED.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed several species of seafood in same container, and raw seafood stored above RTE food. Must store only same species of fish in same container, and also store raw products below RTE food in coolers to prevent contamination
- Outer openings are protected
Both back doors (by dish area, and by boiler room) have daylight showing around outer edges. Must seal back doors to prevent entry of pests.
- Miscellaneous sources of contamination
1) Observed food stored on the floor in dry storage (garage) area and walk in freezer. Must store all food items at least 6 inches off the floor to prevent contamination. 2) Cambros of vegetables were stored in kitchen on line without covers. Must cover all food when not in immediate use to prevent contamination of food.
- Laundry facilities
requirement, location, and use
- In-use utensils, between-use storage
1) Observed scoop in water used for rice (@ 75*F). If scoop is stored inside water then it must be temp controlled (135*F or above), under running water, or stored inside product with handle above rice. Also observed scoops stored inside product without handles. If scoop is stored inside product then it must have a handle and the handle must be stored above the product to prevent contamination. 2) True 3 door cooler on line has a torn gasket (middle door). Must replace door gasket to ensure adequate temp is maintained for PHF (41*F or less). 3) Observed pots with badly burnt handles. Must discard utensils when they become burned, cracked, chipped, etc. May not use utensils that are in poor condition to prevent contamination. 4) The following areas have become soiled and must be cleaned: pop dispenser @ bar, ice chutes on pop machine, True 3 door cooler (stand up), and stand mixer. Must keep clean to prevent buildup of bacteria and spread of disease.
- When to wash
Observed employee putting on gloves without washing hands first. Must wash hands before putting on new gloves, changing tasks, or any task that will contaminate the hands.
- Material characteristics of non-food contact surfaces
1) Many wire racks throughout facility are rusty or becoming soiled. Must resurface or replace racks to prevent contamination. 2) Observed cardboard being reused. Must not reuse cardboard for anything but the original product to prevent contamination. 3) Top of prep table shelves (line) are covered in plastic wrap. Must remove plastic wrap from shelves because it is not a smooth, easily cleanable, and non abosrbent surface. 4) Underneath wok table especially by floor drains, and floor of walkin freezer have both become soiled. Must keep clean to prevent buildup of bacteria and spread of disease. Clean at a frequency to prevent such buildup.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
1) Probe in 2 door cooler (under sushi case) @ bar area does not work correctly. Must have a thermometer in all coolers that hold potentially hazardous food (PHF) to ensure adequate temp is maintained (41*F or less). 2) Continental prep cooler, and True 3 door cooler (line) both do not have a thermometer. Must have a thermometer in all coolers that have PHF to ensure adequate temp is maintained.
- Sanitization of food contact surfaces - before use and after cleaning
Kitchen area did not have sanitizer made up at time of inspection. Must have a sanitizer made during all hours of business for adequate sanitation.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Many wire racks throughout facility are rusty or becoming soiled. Must resurface or replace racks to prevent contamination. 2) Observed cardboard being reused. Must not reuse cardboard for anything but the original product to prevent contamination. 3) Top of prep table shelves (line) are covered in plastic wrap. Must remove plastic wrap from shelves because it is not a smooth, easily cleanable, and non abosrbent surface. 4) Underneath wok table especially by floor drains, and floor of walkin freezer have both become soiled. Must keep clean to prevent buildup of bacteria and spread of disease. Clean at a frequency to prevent such buildup. --1) Observed scoop in water used for rice (@ 75*F). If scoop is stored inside water then it must be temp controlled (135*F or above), under running water, or stored inside product with handle above rice. Also observed scoops stored inside product without handles. If scoop is stored inside product then it must have a handle and the handle must be stored above the product to prevent contamination. 2) True 3 door cooler on line has a torn gasket (middle door). Must replace door gasket to ensure adequate temp is maintained for PHF (41*F or less). 3) Observed pots with badly burnt handles. Must discard utensils when they become burned, cracked, chipped, etc. May not use utensils that are in poor condition to prevent contamination. 4) The following areas have become soiled and must be cleaned: pop dispenser @ bar, ice chutes on pop machine, True 3 door cooler (stand up), and stand mixer. Must keep clean to prevent buildup of bacteria and spread of disease.
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03/04/2013 | Routine |
Restaurant representatives - add corrected or new information about Pei's Mandarin, 3287 6th Sw St, Cedar Rapids, IA 52404 »