- Food storage, prohibited areas
Observation: Pans being stored on floor underneath cooler. Pans wash and sanitized.
- Storage or display of food in contact with water or ice
Observation: Ice that is used for drinks also being used to nest drink mixes. Ice used as food shall not be used to cool or to display food or containers. Employee found different source for ice.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw oysters kept over vegetables, box of raw fish kept over cucumbers in walk-in cooler. Raw chicken being stored over lettuce in reach-in cooler. Raw meats shall never be stored above vegetables or cooked products. Meat shall be stored with fish placed above whole cuts, followed by ground meats, with poultry place at the bottom so as to prevent cross contamination. Items were moved and place in proper order.
- In-use utensils, between-use storage
Observation: Utensils being stored in standing water while not in use. Utensils shall be either stored in flowing water or water above 135 F.
- Miscellaneous sources of contamination
Observation: Use of garbage cans for storage of flower. Bulk foods need to be stored in food grade containers.
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02/09/2016 | Regular |
- Ice used as exterior coolant not used as a food
Observation: Product sitting in ice used in drinks.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Dishmachine not sanitizing. Sanitizer primed and concentration was adequate. Prime sanitizer before using.
- Posting inspection reports
Observation: Inspection report behind bottles at bar - post in conspicuous place.
- Posting of a valid license
Observation: License posted behind shelf at bar. Post in conspicuous place
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06/18/2015 | Regular |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: A certified manager is required
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12/18/2014 | Physical Recheck |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: A certified is needed by June 12, 2015
- Using a handwashing sink- operation and maintenance
Observation: Hot water is needed at kitchen handsink -part was ordered.
- 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.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation:Meat found thawed at room temp -was discarded
- 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:Reach-in is holding food at 45F - repairman was called
- Eating, drinking, or using tobacco
Observation: Employee drinks shall be covered, use a straw and on a bottom shelf.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Datemark the cooked chicken.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation:Gilters in hood need cleaning.
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12/12/2014 | Regular |
| No violation noted during this evaluation. | 06/13/2014 | Physical Recheck |
- 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: Reach-in near back door is holding potentially hazardous foods at 46F - shall be 41F or below.
- Food temperature measuring devices are provided and readily accessible
Observation: Thermometers are needed in line reach-ins.
- Storage of clean linens, single-service, and single use articles
Observation: Cover plasticware in storage
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: The following areas of cross contamination were observed - in walk-in raw beef found over egg plant, in reach-ins raw meat thawing with cooked shrimp (shrimp was discarded) raw fish over lettuce, raw chicken over sauces.
- Single -service and single-use articles may not be reused
Observation: Do not use cans to dispense sauce and do not use to hold cut melon. They can not be re-used
- Demonstration of Knowledge
Observation: Person in charge shall have knowledge of codes and regulations and run a clean facility
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Filter area needs cleaning in hood
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The following need additional cleaning - bulk food bins, container used to dispense sugar,interior of reach-in near back door, tall freezer reach-in,
- Material characteristics of non-food contact surfaces
Observation: Do not use duct tape on knife handle - you can not clean it well
- In-use utensils, between-use storage
Observation:Do not store large knife between equipment.
- Food storage containers identified with common name of food
Observation: Label white bulk foods not easily identified by sight
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The following need cleaning - racks in walk-in, side of ice machine, handles on reach-ins,
- Eating, drinking, or using tobacco
Observation: Employee drinks found over food prep area and uncovered. Drinks shall be covered, use a straw and on a lower shelf.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Concentration of sanitizer in dishmachine is inadequate to properly sanitize
- Separation from food, equipment, utensils, linens, and single service
Observation: Peroxide observed over prep table, sterno and grill cleaner found with container of fried rice noodles, cashews. Toxics shall sep and below food and food contact surfaces
- Hand drying provided
Observation: Paper towels are needed at kitchen and bar handsinks
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: In reach-in raw meat found over calamari and mussels.
- Miscellaneous sources of contamination
Observation: Do not use sticky fly strips in kitchen.
- Handwashing cleanser, availability
Observation: Soap is needed at kitchen and bar handsinks.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Clean floor and pipes under wok range
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06/09/2014 | Routine |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Do not store raw chicken or raw meat over sauces or vegetables to protect against possible cross contamination. Corrected at time of inspection
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Clean filters in hood.
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12/19/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
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06/25/2013 | Routine |
- Outer openings are protected
ABOUT AN INCH OF DAYLIGHT IS VISIBLE UNDER BACK DOOR
- equipment food contact surfaces and utensils clean to sight and touch.
CLEAN THE CONTAINER USED FOR DRY RICE, CLEAN THE BLUE TUB USED TO STORE NOODLES, CLEAN THE TOP INSIDE OF THE MAKE TABLE LIDS
- Food storage - preventing contamination from the premises
TUB OF LETTUCE WAS STORED ON THE FLOOR, A BUCKET OF NOODLES WAS STORED BELOW HANDSINK. DO NOT STORE FOOD ITEMS ON THE FLOOR UNDER SHELVING IN WALK IN. Corrected at time of inspection
- Hand drying provided
TOWEL DISPENSER WAS EMPTY IN KITCHEN Corrected at time of inspection
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
EGG ROLLS WERE DATED OCTOBER 1ST. BE SURE FOOD IS ADEQUATELY DATE MARKED.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
THERE IS A LARGE ACCUMULATION OF GREASE ON THE HOODS OVER WOK RANGE
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06/13/2013 | Routine |
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