| No violation noted during this evaluation. | 08/08/2014 | Follow Up LOC |
- Material characteristics of non-food contact surfaces
Observation:Has soiled cloth wrapped around the handle of the wok, must provide a material that is smooth, cleanable, and nonabsorbent for this purpose, or use a traditional hot pad, that can be laundered when soiled.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Does not have sauces date marked as to when prepared, cooked, etc. Must date when made and use within 7 days or discard. Reports most used within 1-2 days.
- Common name-working containers
Observation:Has at least two clear spray bottles and one purple spray bottle without labels. Must label to identify contents.
- 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:Has been given the employee reporting of illness forms, but has not had employees complete. Must have all employees complete and keep on file at business. Given copy of form in English and Spanish today.
- Posting inspection reports
Observation:Has an outdated inspection posted, must post most recent inspection within public view.
- Backflow protection
air gap, device standard, when required
- Sanitizers
Observation:Two spray bottles labeled as bleach water and the wiping bucket in kitchen area, none registered any bleach concentration today, added bleach and now testing at 50-100 ppm. Must test with test strips to insure is properly sanitizing food contact surfaces.
- Storage and maintenance of wet and dry wiping cloths
Observation:1)Has wet cloth on prep table, must store all wiping cloths in sanitizer solution, corrected now. 2)Has wiping bucket stored directly on floor in kitchen under the prep table, must store off floor but not adjacent to or over any food or food service items.
- Cleanability of floors, walls, and ceilings
Observation:1) Flooring by ice machine area is still patches of replacement vinyl, must replace area without use of tape to aid cleaning. Tape is not considered a smooth, cleanable surface, will trap bacteria. 2) Wallpaper loose and hanging away from wall adjacent to ice machine, repair. 3)Wallboard has holes near the stove in the kitchen, repair to have smooth, cleanable surfaces. 4)Wallpaper is loose and missing in both RR's repair to have all smooth, cleanable surfaces in RR's to aid cleaning.
- Cleaning of cooking and baking equipment
Observation:1) Clean exterior of rice cooker, some buildup. 2) Clean interior of oven some buildup.
- Light bulbs, protective shielding
Observation:Light shield has been removed from set of lights in hallway dry storage closet, replace shield or provide tube and endcaps for each bulb unless are shatter resistant bulbs.
- 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:Shredded cabbage kept at prep table, now must be kept at 41 degrees F or less, currently 50 degrees with ice only surrounding the lower few inches of the plastic food bag. Suggest holding in insulated cambro freezer pack or surround with ice entire bag. Storing with more ice now.
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07/24/2014 | Routine |
- Cleanability of floors, walls, and ceilings
1) Patches to flooring in kitchen are taped down, not a smooth, cleanable surface, repair. 2) Lights in small dry storage room are not covered to protect from shattering, provide cover or tube and endcaps on bulbs, or shatter resistant bulbs.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Microwaves by the back kitchen handsink need to be cleaned exterior sticky and food debris on ceiling of units. 2) Storing rice scoops in stagnant water at 75 degrees, must provide a heating unit to hold scoops at 135 degrees or higher, in between uses and change when water becomes soiled. 3) Provide tray to store ice scoop on when placed on top of ice machine to protect from contamination. --1) Has several trays of cardboard flats holding various kitchen and single use products, must not reuse cardboard for any items other than the original product, provide a container that is smooth, cleanable, and nonabsorbent for this purpose. 2) Clean mobile cart by the handsink in back of kitchen, soiled with food particles. 3) Clean working container of spices, at prep cooler, soiled. 4) Has soiled cloth wrapped on handle of wok, change when becomes soiled. 5) Using foil to line some shelved and trays, must change daily.
- Roasts held at a temperature of 130°F or above
1) Sliced tomato at 60 degrees, no ice in tray holding product, discarded now. Must hold cut tomatoes at 41 degrees or less. 2) Has cooked noodles soaking in water at 63 degrees F, more ice added to water to hold at 41 degrees or less. 3) Bean sprouts at 59 degrees, returned to cooler now. 4) Cooked eggplant at 60 degrees F, cooked two hours ago, Now placed in cooler. All PHF must be kept refrigerated at 41 degrees or less, or discarded. Corrected on site.
- In-use utensils, between-use storage
1) Microwaves by the back kitchen handsink need to be cleaned exterior sticky and food debris on ceiling of units. 2) Storing rice scoops in stagnant water at 75 degrees, must provide a heating unit to hold scoops at 135 degrees or higher, in between uses and change when water becomes soiled. 3) Provide tray to store ice scoop on when placed on top of ice machine to protect from contamination.
- Warewashing equipment
cleaning agents and wash solution temperatures
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Has prepared sauces, half n half and gallon of milk, cooked rice, must label any of these products that are ready to eat, potentially hazardous and use within 7 days or discard, unless used totally in first 24 hours. Correcting now.
- Food storage containers identified with common name of food
1) Squeeze bottles of sauces not labeled along grill/cook line, must label with common name to prevent confusion. 2) Has spices that are not label, or are no longer legible, relabel to identify contents.
- Food employees hair is effectively restrained
Cook not wearing hair restraint, must wear hat, visor, or net when working with foods.
- Foods are cooled using appropriate methods
Has stock pot 1/3 full with cooked sauce, at 72 degrees now, cooked 1.5 hours ago, put in cooler now, need to divide into shallow pans and continue to stir to reach 41 degrees or less in next 4 hours, monitor closely.
- Food storage - preventing contamination from the premises
1) Has case of noodles on floor in dry storage area, must store all foods at least 6 inches off floor. 2) Has wooden pallets storing rice in dry storage area, must provide shelving that is smooth, cleanable and nonabsorbent and has the lowest shelf at least 6 inches off floor to aid cleaning. 3) Has shelving rack in small closet dry storage area that has the lowes rack about 2 inches off floor, move lowest rack up to at least 6 inches off floor to aid cleaning.
- When to wash
Observed cooks changing activity without washing hands first, must wash hands more frequently, such as between glove use and next task, such as when remove gloves, moving from cooking to stocking, and back to cooking tasks. Correcting on site.
- Light bulbs, protective shielding
1) Patches to flooring in kitchen are taped down, not a smooth, cleanable surface, repair. 2) Lights in small dry storage room are not covered to protect from shattering, provide cover or tube and endcaps on bulbs, or shatter resistant bulbs.
- Material characteristics of non-food contact surfaces
1) Has several trays of cardboard flats holding various kitchen and single use products, must not reuse cardboard for any items other than the original product, provide a container that is smooth, cleanable, and nonabsorbent for this purpose. 2) Clean mobile cart by the handsink in back of kitchen, soiled with food particles. 3) Clean working container of spices, at prep cooler, soiled. 4) Has soiled cloth wrapped on handle of wok, change when becomes soiled. 5) Using foil to line some shelved and trays, must change daily.
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12/12/2013 | Routine |
- Food storage - preventing contamination from the premises
1) Case of chili paste on floor in hallway dry storage area, moved to cart off floor now, all foods must be stored at least 6 inches off floor. 2) Rice cooker and pots stored under shelving rack in small dry storage room, should store at least 6 inches off floor.
- Sanitizers
1) Spray sanitizer bottle is in excess of 200 ppm, diluted to 100 ppm today, check each time made to ensure has proper concentration. 2) Has wood glue and two cans of Lysol spray stored on food storage racks all moved to chemical storage area today. Both corrected on site.
- Toilet room
receptacle, enclosed, fixtures clean
- Single use glove use
1) Using tshirt bag to cover appetizer in freezer, provide a food grad bag for this prupose. 2) Cracked ice scoop, discarded today and replaced with metal scoop. 3) Reusing single use glove for raw vegetables used for meal garnish, must use gloves only one time and discard, may use tongs or other utensil to add vegetables to plate.
- Utensils and pressure measuring devices maintained
1) Using tshirt bag to cover appetizer in freezer, provide a food grad bag for this prupose. 2) Cracked ice scoop, discarded today and replaced with metal scoop. 3) Reusing single use glove for raw vegetables used for meal garnish, must use gloves only one time and discard, may use tongs or other utensil to add vegetables to plate.
- Where to wash
1) Observed on staff intending to wash hands in three compartment sink, must use handsink, corrected on site. 2) Observed putting on gloves without washing hands, must wash hands when change tasks and with glove usage. Corrected on site.
- Separation from food, equipment, utensils, linens, and single service
1) Spray sanitizer bottle is in excess of 200 ppm, diluted to 100 ppm today, check each time made to ensure has proper concentration. 2) Has wood glue and two cans of Lysol spray stored on food storage racks all moved to chemical storage area today. Both corrected on site.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Has many prepared sauces and a carton of half and half that are not dated as to when prepped or opened, must date mark and use within 7 days or discard remainder, items date marked today. All PHF must be dated and used within 7 days or discarded. Corrected on site.
- Food storage containers identified with common name of food
1) Has a few squeeze bottles without labels as to contents, condensed milk, and tray of flour, labeled now with common name. 2) Many prepared sauces without label, must label along with date made to identify contents.
- Light bulbs, protective shielding
1) Light fixture in small dry storage room has exposed lights, either provide a cover or tube and endcaps for the lights. 2) Men's RR door does not fully close, replace or adjust spring mechanism so will fully close.
- Material characteristics of non-food contact surfaces
1) Store wiping cloth bucket off floor by grill line, should be at least 6 inches off floor. 2) Using cardboard box to organize small food packages, provide a container that is smooth, cleanable, and nonabsorbent, such as plastic. 3) Has foil covering tray for sauces and at stove area, if use foil, must change daily.
- Package integrity
Dented cans of fruit x3 on rim, removed from shelving and will not use. Corrected on site.
- Storage and maintenance of wet and dry wiping cloths
1) Store wiping cloth bucket off floor by grill line, should be at least 6 inches off floor. 2) Using cardboard box to organize small food packages, provide a container that is smooth, cleanable, and nonabsorbent, such as plastic. 3) Has foil covering tray for sauces and at stove area, if use foil, must change daily.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Clean walls of food splatters, by warewashing, cook line and behind freezer, soiled.
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06/04/2013 | Routine |
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