| No violation noted during this evaluation. | 01/04/2016 | 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: Cabbage cooked yesterday afternoon temped at 46 degrees. Noodles cooked yesterday temped at 44 degrees. Manager voluntarily discarded items during inspection.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cooked chicken pieces and broasted chicken is not date marked for keeping over 24 hours.
|
12/15/2015 | Physical Recheck |
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw chicken is stored above raw shrimp in cooler.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Thawing frozen pre cooked chicken in tote at room temperature. Chicken temped at 31 degrees. Staff placed back in refrigerator.
- Package integrity
Observation: Several dented cans in storage. Owner discarded during inspection.
- Sanitizers
Observation: Bucket of bleach sanitizer was below 50 ppm.
- 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: Large containers of cooked noodles and rice temped at 48 degrees. Manager discarded on site.
- Outer openings are protected
Observation: Back exterior door has visible light.
- Single -service and single-use articles may not be reused
Observation: Various frozen meats are stored in grocery bags.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Ice chute in pop machine has visible black build up.
- 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 chicken and beef are held in steam pans at 110 degrees. Container of cooked chicken is sitting on counter at 56 degrees. Staff voluntarily discarded.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cabbage, cooked chicken, cooked beef, rice and noodles are not date marked for keeping over 24 hours.
|
12/02/2015 | Regular |
| No violation noted during this evaluation. | 08/05/2015 | Follow Up LOC |
- Foods are cooled using appropriate methods
Observation: Foods being cooled in large batches in plastic containers.
- When to wash
Observation: Employee not wash hands before food prep. Employee was instructed to wash hands during inspection. Corrected.
- In-use utensils, between-use storage
Observation: Bowls being stored directly in food. Bowls were removed during inspection. Corrected.
- PHF/TCS food prepared from ambient and /or pre-chilled ingredients cooled to 41°F or below in 4 hours
Observation: Steamed rice that was cooked the night before temped between 50-55*. Rice was voluntarily discarded during inspection. Corrected.
- Sanitizers
Observation: Bleach sanitizer in bucket above 100ppm. Water was added to solution during inspection to achieve 100ppm. Corrected.
- Eating, drinking, or using tobacco
Observation: Open drink containers in kitchen area. Drink was removed during inspection. Corrected.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Food contact surfaces not clean to sight or touch. Including scoops and slicer. Utensils were removed to be washed, rinsed and sanitized during inspection. Corrected.
- Established procedures for responding to vomiting and diarrheal events
Observation: No procedures for clean up of vomiting and diarrhea events.
- Food storage containers identified with common name of food
Observation: Working food containers not labeled with the common name of the food.
|
06/29/2015 | Regular |
| No violation noted during this evaluation. | 07/23/2014 | Follow Up LOC |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Observed food contact surface not maintained in good condition. Pan was voluntarily discarded. Corrected.
- Person in charge is present
Observation: Person in charge not present during inspection.
|
07/09/2014 | Non Illness Complaint |
- 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:Thermometers not visible in all cooling units
- Posting inspection reports
Observation:Report not posted
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation:Dish machine not sanitizing properly
- Test kit provided and used to measure sanitizing solution concentration
Observation:Use the sanitizer test strips to determine sanitizer concentration
- In-use utensils, between-use storage
Observation:Bulk food scoops must have handles
|
05/05/2014 | Routine |
- Responsibilities of Permit Holder
Post current license
- Roasts held at a temperature of 130°F or above
Make table foods must be kept refrigerated at 41* or less, Corrected at time of inspection
- Miscellaneous sources of contamination
Use clear, food grade plastic bags for food storage.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Ventilation not adequate to prevent grease or condensation from collecting on walls and ceilings
- Test kit provided and used to measure sanitizing solution concentration
Replace test strips if they have become wet.
|
04/25/2013 | Routine |
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