| No violation noted during this evaluation. | 01/07/2016 | Physical Recheck |
- Designated areas for employees
use of designated areas by employees
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager employed at establishment.
- 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: No verifiable Employee Health Reporting agreement completed by establishment.
- Common name-working containers
Observation: Containers used for sanitizers are not labeled. Person In Charge labeled sanitizer containers.
- Eating, drinking, or using tobacco
Observation: Several employee drinks in food preparation areas without lids. Person In Charge removed drinks from food preparation areas.
- Food storage containers identified with common name of food
Observation: Working containers are not labeled with common name of food.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet wiping cloths are stored on counter. Person In Charge moved wiping cloths to sanitizer buckets.
- 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: Two slider door coolers in kitchen do not contain thermometers.
- Established procedures for responding to vomiting and diarrheal events
Observation: No established procedures for responding to bodily fluids.
- Sanitization methods - hot water, chemical
Observation: Sanitizer (chlorine) concentration in kitchen buckets too high (200+ ppm). Person In Charge discarded solution and made sanitizer at proper concentration.
|
12/15/2015 | Regular |
- Plumbing system maintained in good repair
Observation:Water drips from the 3 compartment sink faucet and handle on the faucet is broken with a tool used to turn it on and off.
- Protecting food from environmental contamination
Observation:Food products stored uncovered on prep surfaces overnight. Food products stored uncovered inside refrigerated prep table lower portion of the unit.
- 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:Covered stock pot stored in the refrigerator containing curry that began cooling last night (around 8:30 PM) temped at 56 F in the center of the product at 10:45 AM today. Product was disposed of by the owner.CORRECTED AT TIME OF INSPECTION. Owner states they will monitor the temperature of cooling products more closely and dispose of items that have not been cooled properly from 135 F to 70 F within 2 hours and to 41 F no longer than an additional 4 hours (total of 6 hours).
|
05/07/2014 | Routine |
| No violation noted during this evaluation. | 03/28/2014 | Illness Complaint |
- Preventing contamination from equipment, utensils, and linens
Observed containers of uncovered food product stored directly on top of and in contact with containers of other uncovered food items. Corrected at time of inspection.
- Eating, drinking, or using tobacco
Open beverage containers in unapproved area-beverage prep area. 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 container of raw chicken stored above cooked meat in refrigerator. Corrected at time of inspection.
|
11/19/2013 | Routine |
- Separation from food, equipment, utensils, linens, and single service
Chemical spray bottles are stored hanging from a shelving rack above disposable food bowls and bottles of wine in the waitstaff area. Observed neosporin medicine container and pain medicine stored on shelves in the kitchen with and above food product.
- Other personal care items - storage
Observed employee purse stored on a shelf above food items in the kitchen. Observed employee's tooth paste and tooth brush stored in a cup on the shelf in the kitchen where food containers are stored.
- Eating, drinking, or using tobacco
Observed employee drink from open beverage container in the food storage/beverage prep area. Observed employee eating food in the dishwashing area before throwing the food product away. Observed employee open beverage containers in the food prep area and employees were disposing of some of these beverage upon my arrival to the kitchen.
- When to wash
Observed food handler cough on their gloved hand and continue to handle food containers without having disposed of gloves and washing hands first.
- Preventing contamination from equipment, utensils, and linens
Uncovered containers of food products are stacked on top of each other in prep cooler. The following products were disposed of: cooked beef, green onions, and mushrooms. Ice scoop is stored in a dirty wire container by the ice machine.
- Designated areas for employees
use of designated areas by employees
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw chicken stored above uncovered soup and uncovered potatoes in the reach in refrigeration unit.
- Roasts held at a temperature of 130°F or above
Raw shell eggs stored on the floor by the grill and under a prep table at room temperature. Corrected at time of inspection. Sprouts and sliced tomatoes held at 65 F without temperature control on the prep table and establishment does not have a Time as Public Health Control policy written to allow for these products to be held out of temperature.
- equipment food contact surfaces and utensils clean to sight and touch.
Shelving rack next to the kitchen prep table where uncovered containers of food product and plates are storeed is soiled with food residue.
- Medicine restrictions
Chemical spray bottles are stored hanging from a shelving rack above disposable food bowls and bottles of wine in the waitstaff area. Observed neosporin medicine container and pain medicine stored on shelves in the kitchen with and above food product.
- Food employees hair is effectively restrained
Observed food handlers were not wearing hair restraints while preparing food.
- Using a handwashing sink- operation and maintenance
Observed bowl stored in handsink in the wok/food prep area. Corrected at time of inspection. A common cloth towel is provided at the waitstation handsink for hand drying-no paper towels were provided at this sink.
- Hand drying provided
Observed bowl stored in handsink in the wok/food prep area. Corrected at time of inspection. A common cloth towel is provided at the waitstation handsink for hand drying-no paper towels were provided at this sink.
- Food storage - preventing contamination from the premises
Observed boxes of eggs and boxes of lettuce stored on the kitchen floor. Food products stored uncovered when not in use.
- First aid supplies - labeling
Chemical spray bottles are stored hanging from a shelving rack above disposable food bowls and bottles of wine in the waitstaff area. Observed neosporin medicine container and pain medicine stored on shelves in the kitchen with and above food product.
|
11/08/2013 | Routine |
- Food storage containers identified with common name of food
Ingredients (liquid and dry ingredients) stored in containers in the kitchen that are nto labeled as to the contents.
- Using a handwashing sink- operation and maintenance
Observed container used for pouring water into pots stored in the handsink. Container was removed and placed in the 3 compartment sink area to be washed during the inspection. Corrected at time of inspection.
- Poisonous or toxic materials used and applied
Observed unapproved pesticide on the premises. Product was disposed of during the inspection. Corrected at time of inspection.
- Preventing contamination from equipment, utensils, and linens
Uncovered bowls of food product (carrots, red peppers, tomatoes) stacked directly on top of each other in the reach in prep cooler. Food items contaminated by the bottom side of the bowls were disposed of during the inspection. Corrected at time of inspection.
- 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
Observed curry (prepared the night before) in large stock pot on the counter was removed from refrigeration 10 minutes prior but the internal temperature was at 46 F so the food had not properly cooled from the night before. Product was disposed of during the inspection. Corrected at time of inspection. Proper cooling handout provided druing the inspection.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw animal species not adequately seperated during storage. Observed container of raw chicken stored above raw red meat in the reach in cooler. Raw animal foods not adequately seperated from precooked or ready to eat foods during storage. Observed raw fish and raw chicken stored on top of ready to eat food products (mushrooms). Manager stored the products properly during the inspection. Corrected at time of inspection.
|
05/14/2013 | Routine |
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