- Hair restraints
1. Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
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11/05/2014 | Non-Illness Complaint |
- Food contact surface(s) soiled (corrected)
1. Clean the wire shelving located in bottom of reach-in prep. refrigerator where shrimp is located. Food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency (corrected)
1. Clean the shelving located in walk-iin refrigerator where soiled. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
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05/19/2014 | Recheck |
- Food contact surface(s) soiled
1. Clean the wire shelving located in bottom of reach-in prep. refrigerator where shrimp is located. Food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency
1. Clean the shelving located in walk-iin refrigerator where soiled. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
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05/12/2014 | Routine |
| No violation noted during this evaluation. | 02/18/2014 | Non-Illness Complaint |
- Cold holding (corrected)
1. The top of prep. refrigerator where raw chicken is located not cold enough for potentially hardous food storage. Take measures to ensure potentially hazardous food is not held in the danger zone. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Floors, walls, ceilings cleanability (corrected)
1. Repair the walls in service sink basin where tiles are missing to a smooth easily cleanable condition. Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
- Hand sink/towels (corrected)
1. Rear kitchen hand sink not supplied with approved hand drying aid. No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- In use utensil storage (corrected)
1. Do not store in use rice scoop in stagnant water at room temperature. Store in clean dry container, in hot water at a temperature above 135 degrees F or other approved manner. In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
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11/25/2013 | Recheck |
- Cold holding
1. The top of prep. refrigerator where raw chicken is located not cold enough for potentially hardous food storage. Take measures to ensure potentially hazardous food is not held in the danger zone. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Floors, walls, ceilings cleanability
1. Repair the walls in service sink basin where tiles are missing to a smooth easily cleanable condition. Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
- Hand sink/towels (corrected on site)
1. Rear kitchen hand sink not supplied with approved hand drying aid. No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- In use utensil storage
1. Do not store in use rice scoop in stagnant water at room temperature. Store in clean dry container, in hot water at a temperature above 135 degrees F or other approved manner. In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
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11/15/2013 | Routine |
- Pests/rodents (corrected)
1. House mouse droppings present in cabinent located in front counter area. Clean up droppings and take measures to eliminate house mice. Presence of rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination of harborage conditions.
- Minimize contact (Non-Critical) (corrected)
1. Provide a scoop with a handle to dispense the bulk rice. Discard the tin can currently being used. Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
- Non food contact surface cleaning frequency (corrected)
1. Clean the cabinent located in front counter area of mouse droppings. 2. Clean the wire shelving in walk-in refrigeator where soiled. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency (corrected)
1. Clean the cabinent located in front counter area of mouse droppings. 2. Clean the wire shelving in walk-in refrigeator where soiled. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
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06/24/2013 | Recheck |
- Pests/rodents
1. House mouse droppings present in cabinent located in front counter area. Clean up droppings and take measures to eliminate house mice. Presence of rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination of harborage conditions.
- Minimize contact (Non-Critical)
1. Provide a scoop with a handle to dispense the bulk rice. Discard the tin can currently being used. Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
- Non food contact surface cleaning frequency
1. Clean the cabinent located in front counter area of mouse droppings. 2. Clean the wire shelving in walk-in refrigeator where soiled. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency
1. Clean the cabinent located in front counter area of mouse droppings. 2. Clean the wire shelving in walk-in refrigeator where soiled. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
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06/17/2013 | Routine |
- Cutting surface(s)
1. White cutting board on preparation refrigerator needs to be resurfaced or discarded. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Walls, floors, etc/soiled
1. Clean the inside of exhaust hood where soiled. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
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02/01/2013 | Routine |
- Pests/rodents (corrected)
Presence of house flies in facility. Eliminate house flies. Suggest using sticky traps. Place sticky traps below any unprotected food or food contact surfaces if used.
Correction: Exterminate house flies using approved methods and elimination of harborage conditions.
- Dumpster lids open (corrected)
Close the dumpster lids when not in use. Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
- Walls, floors, etc/soiled (corrected)
Clean the floor under prep. refrigerators and cook line. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Equipment drainage (corrected)
Repair the condensate drain in 3 door reach-in refrigerator so it functions properly as designed. Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
- Non food contact surface cleaning frequency (corrected)
Clean wire shelves on South side of walk-in refrigerator where soiled. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
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09/12/2012 | Recheck |
- Pests/rodents
Presence of house flies in facility. Eliminate house flies. Suggest using sticky traps. Place sticky traps below any unprotected food or food contact surfaces it used.
Correction: Exterminate house flies using approved methods and elimination of harborage conditions.
- Dumpster lids open
Close the dumpster lids when not in use. Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
- Walls, floors, etc/soiled
Clean the floor under prep. refrigerators and cook line. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Equipment drainage
Repair the condensate drain in 3 door reach-in refrigerator so it functions properly as designed. Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
- Non food contact surface cleaning frequency
Clean wire shelves on South side of walk-in refrigerator where soiled. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
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09/04/2012 | Routine |
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: 1. Discard any cracked or broken food containers. Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Resurface or discard the cutting board on prep. refrigerator. Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Do not set hot potentially hazardous foods on cart at room temperature to cool once food reaches an internal temperature of less than 135 degress F. Once internal temperature of potentially hazardous food that is cooling reaches 135 degrees F cooling shall be accomplished by using the following methods: in shallow pans or using smaller portions while in a refrigerator or place in an ice water bath, or by adding ice as an ingredient.
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Do not set hot potentially hazardous foods on cart at room temperature to cool once food reaches an internal temperature of less than 135 degress F. Once internal temperature of potentially hazardous food that is cooling reaches 135 degrees F cooling shall be accomplished by using the following methods: in shallow pans or using smaller portions while in a refrigerator or place in an ice water bath, or by adding ice as an ingredient.
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Do not set hot potentially hazardous foods on cart at room temperature to cool once food reaches an internal temperature of less than 135 degress F. Once internal temperature of potentially hazardous food that is cooling reaches 135 degrees F cooling shall be accomplished by using the following methods: in shallow pans or using smaller portions while in a refrigerator or place in an ice water bath, or by adding ice as an ingredient.
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04/17/2012 | Recheck |
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: 1. Discard any cracked or broken food containers. Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Resurface or discard the cutting board on prep. refrigerator. Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Do not set hot potentially hazardous foods on cart at room temperature to cool once food reaches an internal temperature of less than 135 degress F. Once internal temperature of potentially hazardous food that is cooling reaches 135 degrees F cooling shall be accomplished by using the following methods: in shallow pans or using smaller portions while in a refrigerator or place in an ice water bath, or by adding ice as an ingredient.
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Do not set hot potentially hazardous foods on cart at room temperature to cool once food reaches an internal temperature of less than 135 degress F. Once internal temperature of potentially hazardous food that is cooling reaches 135 degrees F cooling shall be accomplished by using the following methods: in shallow pans or using smaller portions while in a refrigerator or place in an ice water bath, or by adding ice as an ingredient.
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Do not set hot potentially hazardous foods on cart at room temperature to cool once food reaches an internal temperature of less than 135 degress F. Once internal temperature of potentially hazardous food that is cooling reaches 135 degrees F cooling shall be accomplished by using the following methods: in shallow pans or using smaller portions while in a refrigerator or place in an ice water bath, or by adding ice as an ingredient.
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04/10/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Potentially hazardous food on top of east prep. refrigerator is not cold enough. Take measures to ensure potentially hazardous food is maintained at a proper internal temperature. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Potentially hazardous food on top of east prep. refrigerator is not cold enough. Take measures to ensure potentially hazardous food is maintained at a proper internal temperature. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Potentially hazardous food on top of east prep. refrigerator is not cold enough. Take measures to ensure potentially hazardous food is maintained at a proper internal temperature. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Potentially hazardous food on top of east prep. refrigerator is not cold enough. Take measures to ensure potentially hazardous food is maintained at a proper internal temperature. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Potentially hazardous food on top of east prep. refrigerator is not cold enough. Take measures to ensure potentially hazardous food is maintained at a proper internal temperature. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Pests/rodents (corrected)
Presence of rodents in facility.
Correction: 1. Mouse droppings present in cabinent under drink dispenser and on floor under bulk rice container. Exterminate mice using approved methods and elimination of harborage conditions.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1. Clean tne floor in cabinent where drink syrup is stored. 2. Clean the floor under under equipment adjacent to bulk rice container. The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1. Clean tne floor in cabinent where drink syrup is stored. 2. Clean the floor under under equipment adjacent to bulk rice container. The physical facilities shall be cleaned as often as necessary to keep clean.
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12/28/2011 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Potentially hazardous food on top of east prep. refrigerator is not cold enough. Take measures to ensure potentially hazardous food is maintained at a proper internal temperature. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Potentially hazardous food on top of east prep. refrigerator is not cold enough. Take measures to ensure potentially hazardous food is maintained at a proper internal temperature. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Potentially hazardous food on top of east prep. refrigerator is not cold enough. Take measures to ensure potentially hazardous food is maintained at a proper internal temperature. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Potentially hazardous food on top of east prep. refrigerator is not cold enough. Take measures to ensure potentially hazardous food is maintained at a proper internal temperature. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Potentially hazardous food on top of east prep. refrigerator is not cold enough. Take measures to ensure potentially hazardous food is maintained at a proper internal temperature. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Pests/rodents
Presence of rodents in facility.
Correction: 1. Mouse droppings present in cabinent under drink dispenser and on floor under bulk rice container. Exterminate mice using approved methods and elimination of harborage conditions.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1. Clean tne floor in cabinent where drink syrup is stored. 2. Clean the floor under under equipment adjacent to bulk rice container. The physical facilities shall be cleaned as often as necessary to keep clean.
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12/15/2011 | Routine |
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