| No violation noted during this evaluation. | 12/15/2015 | Physical Recheck |
- Handwashing signage
Observation: No hand washing reminder signs posted in the restrooms used by staff and guests. Manager posted signs.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Debris build up on the cutting surfaces of the table mounted hand slicer blades. Employee stated the slicers were used yesterday and cleaned. Slicer was disassembled and cleaned and sanitized.
- Sanitizers
Observation: Chlorine sanitizer concentration tested high, >200 ppm. Employee diluted concentration to the correct parts per million.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Bags of frozen shrimp thawing in container of standing waster. Employee moved the container under cool running water.
- Food storage containers identified with common name of food
Observation: Squeeze bottles containing oils stored by the cook line were not labeled with common name. Employee labeled the bottles.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Prepared sauces in the walk in cooler were not date marked. All foods prepared and held over 24 hours must be date marked. Employee date marked food items.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
|
12/01/2015 | Regular |
| No violation noted during this evaluation. | 05/29/2015 | Physical Recheck |
- Posting inspection reports
Observation: Current Routine Food Inspection report not posted.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Debris build up on the cutting surfaces of the large meat slicer and the table mounted hand slicer. Employee stated the slicers were used yesterday and not cleaned. Both items were disassembled and cleaned and sanitized. Dried debris build up on the Kitchen aid mixer stored on top of the GE freezer. Employee cleaned the mixer.
- Equipment location, installation, repair, and adjustment
Observation: Standing water inside the two door Bev-Air reach in cooler. Cause of the water build up needs to be addressed. Water cleaned out by employee.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Protecting food from environmental contamination
Observation:Multiple containers of food items stored uncovered in the walk in cooler. Employee covered the containers.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floor, wall, and coving behind the dirty dish cart next to the Coke cooler has food debris build up and needs to be cleaned. Dirty dish cart has food debris build up and needs to be cleaned. Debris and ice build up in the bottom of the GE freezer needs to be removed.
|
05/20/2015 | Regular |
| No violation noted during this evaluation. | 12/22/2014 | Physical Recheck |
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Cooked pork(51F), cooked beef(44F) stored in the walk in cooler was prepared last night and was not cooled. Meat was in a sealed plastic container which prevents the heat from escaping. Food was voluntarily discarded by employee. Discussed cooling procedures with person in charge.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Sanitization of food contact surfaces - before use and after cleaning
Observation:Chlorine sanitizer solution tested low, 0 ppm. Employee mixed and tested a new solution at the correct concentration of 50-100 ppm.
|
12/12/2014 | Physical Recheck |
- Miscellaneous sources of contamination
Observation: Large sauce pots in the walk in cooler were not covered. Employee placed lids on all pots.
- 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: Chopped cabbage(52F) stored out at room temperature on the kitchen prep cooler. Employee stated they placed the cabbage out 2 hours earlier. Cabbage was moved into reach in cooler. Chopped lettuces and cabbage must stay in coolers and maintain 41F or below.
- Eating, drinking, or using tobacco
Observation: Employee drink with no tight fitting lid stored on the prep table at time of inspection. Employee discarded the drink.
- Using a handwashing sink- operation and maintenance
Observation: Dirty food strainer stored in the kitchen hand sink basin at time of inspection. Employee removed the strainer. Hand sink must be accessible at all times.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Frozen squid was thawing in a bucket of water at the prep sink. Foods can be thawed either by storing them in the cooler or under cool running water. Employee placed squid under running water.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Prepared sauces,cooked chicken, cooked rice in the walk in cooler was not date marked. All foods prepared and held over 24 hours must be date marked. Employee date marked food items.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floors throughout the kitchen under equipment have debris build up and need to be cleaned. Racks and items on the floor need to be moved so the floors can be cleaned.
- In-use utensils, between-use storage
Observation: Rice scoops stored in container of room temperature water by the rice warmer. Person in charge change the water out and created an ice bath to keep the scoops in water held at 41F or below.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Brown rice(47F) stored in the walk in cooler was prepared last night and was not cooled as required by the Food Code. Rice was in a sealed plastic container which prevents the heat from escaping. Rice was discarded by employee. Discussed cooling procedures with person in charge.
- Where to wash
Observation: Food employees observed putting on new single service gloves without first washing hands. Discussed violation with person in charge. Manager will train staff.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Chlorine sanitizer solution tested low, 0 ppm. Employee mixed and tested a new solution at the correct concentration of 50-100 ppm.
|
11/25/2014 | Regular |
| No violation noted during this evaluation. | 05/29/2014 | Physical Recheck |
- Using a handwashing sink- operation and maintenance
Observation: Observed employee washing dishes in the front counter hand sink. Discussed with employee this sink is for hand washing only.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Posting inspection reports
Observation: Inspection report not posted.
- Outer openings are protected
Observation: Gap observed along the bottom at the back door needs to be sealed.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: No chlorine sanitizer set up at time of inspection. Corrected.
- Handwashing signage
Observation: No hand washing reminder sign posted at kitchen hand sink. New sign posted.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Multiple prepared food items were not date marked in the walk in cooler. Foods were date marked.
- 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: No thermometer in the white reach in cooler.
- Safe, unadulterated, honestly presented
Observation: Fruit flies sitting on raw chicken that was being prepared in the kitchen. Discarded.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floors under and around all equipment in the kitchen need to be cleaned. Remove food spillage and debris.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths are not stored in the sanitizer solution between uses.
- Eating, drinking, or using tobacco
Observation: Observed open employee drinks in the kitchen on the prep table and the dry storage rack. 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: Walk in cooler was not able to maintain 41F or below. Cooked chicken(45F), tofu(44F), ambient(47F). Person in charge called a service company at time of inspection. All TCS food items were moved to the smaller kitchen prep cooler. Small white cooler at the counter is not able to maintain cold temperatures of 41F or below. Half n half(53F). Discarded. Cooler has excessive ice build up. Sliced tomatoes(66F) were sitting out in a container on top of the prep table in the kitchen. Employee stated the tomatoes were just cut and placed them back into the cooler.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No chlorine test strips available to test the sanitizer concentration.
|
05/27/2014 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
|
09/13/2013 | Routine |
- Food storage - preventing contamination from the premises
Observed sauces in the walk-in cooler stored uncovered.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
|
08/15/2013 | Routine |
- In-use utensils, between-use storage
Observed plastic containers stored in dry ingredient such as rice without a handle. Corrected at time of inspection.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw ground beef stored above produce in the walk-in cooler. Corrected at time of inspection.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observed interior of hood had grease residue beginning to drip down the interior of the ventilation filters.
- Toilet room
receptacle, enclosed, fixtures clean
- equipment food contact surfaces and utensils clean to sight and touch.
Observed exterior surfaces of sauces at the wok and large white containers in the kitchen with residue build-up.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed floor soiled under dish machine.
- Food storage containers identified with common name of food
Observed ingredient squeeze bottles without a label of the common name of the product.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Food storage - preventing contamination from the premises
Observed Thai tea powder stored in box on the ground next to the buffet table. Observed food product stacked in boxes, stored on the ground next to dry ingredient storage. Observed uncovered sauces and raw/cooked meat products stored uncovered in the walk-in cooler.
- Roasts held at a temperature of 130°F or above
Observed walk-in cooler with sauces between the temperatures 42-43*F. Observed noodles in water at 80*F and 56*F. Person in charge stated that noodles are set out between 11AM-2PM. Person in charge removed noodles to be stored in the walk-in cooler. Observed raw shell eggs with a surface temperature of 69*F on this day. Person in charge removed eggs to be stored in the refrigeration unit. Observed cream at the front white small refrigeration unit at a temperature of 48*F. Person in charge stated cream is stored in unit over night and voluntarily discarded cream on this day. --Observed coconut curry sauce between the temperatures 101-103*F. Person in charge removed sauces to be cooled/stored in the walk in cooler on this day.
|
08/01/2013 | Routine |
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