K & T DELI, 3738 LAFAYETTE RD, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: K & T DELI
Type: Restaurant
Address: 3738 LAFAYETTE RD, Indianapolis, IN 46222
County: Marion
License #: 203440
Smoking: Smoke Free
Total inspections: 18
Last inspection: 10/30/2014
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Inspection findings

Inspection Date

Type
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: BLEACH WATER FOR WIPING CLOTHS WAS NOT SET UP. USE 1 TBSP. OF BLEACH PER GAL. OF WATER. CORRECTED -- OK'D.
    Location: Cook line
  • Minimize contact (Non-Critical)
    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.
    Comments: IN A BULK RICE BIN A CAN WAS USED AS A SCOOP. USE A SCOOP OR CUP WITH HANDLE.
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
 10/30/2014Routine
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Location: Kitchen
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Walk-in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Pop nossels soiled. Please clean.
    Location: Dining room
  • Cutting surface(s) (corrected)
    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.
    Location: Kitchen
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Location: Kitchen
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Location: Kitchen
 03/06/2014Recheck
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Location: Kitchen
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Walk-in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Pop nossels soiled. Please clean.
    Location: Dining room
  • Cutting surface(s)
    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.
    Location: Kitchen
  • Improper storage location
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Location: Kitchen
  • Bulk labeling
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Location: Kitchen
 02/27/2014Routine
  • Smoking distance signage (corrected)
    Smoking signs not posted conspicuously at each public entrance.
    Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
    Comments: Provided 1 sign during inspection.
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Soup bone.2. Meat skewers
    Location: Kitchen (back)
    Equipment: Prep Top Cooler
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Soup bone.2. Meat skewers
    Location: Cook line
    Equipment: Flat grill
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Dining room display cooler at 50 F.2. Bean sprouts at 75 F. REPEAT VIOLATION.
    Location: Kitchen (back)
    Equipment: Prep table
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: Open container of lye on top shelf of dry storage rack.
    Location: Dry storage
  • Toxic restrictions (corrected)
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: Residential pesticide found. Use commercial pesticide designed for use in food establishments.
    Location: Kitchen (back)
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Ants found in rice.-----------------------------09/20/13:Live roaches (x2) in kitchen
    Location: Three bay area
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Ants found in rice.-----------------------------09/20/13:Live roaches (x2) in kitchen
    Location: Kitchen
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: Employee handled raw meat and then touched ready to eat food without changing gloves.
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: No hand washing before putting on new gloves.REPEAT VIOLATION
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1. Fried rice2. Open container of coffee.Note: Closed drink container with straw also found. Why is coffee not covered as well?
    Location: Kitchen (back)
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Ants found in rice. Manager removed during inspection.
    Location: Three bay area
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Raw steak stored over ready to eat foods. Store raw products below ready to eat
    Location: Kitchen (back)
    Equipment: Reach in cooler (3 door)
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Hand sink used to wash utensils. Only use for hand washing.REPEAT VIOLATION
    Location: Service counter
    Equipment: Hand sink
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: No soap used, dried hands on used cloth towel. Employee then washed hands appropriately with soap and paper towel.
    Location: Kitchen (back)
    Equipment: 3-bay
  • Packaging integrity (corrected)
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: Dented can of food in cooler.
    Location: Kitchen (back)
    Equipment: Reach in cooler (3 door)
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: Noodles in cooler marked with incorrect date.
    Location: Kitchen (back)
    Equipment: Reach in cooler (3 door)
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Hand sink leaking from drain pipe.
    Location: Restroom
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: No sanitizer set up before inspection started.REPEAT VIOLATION
    Location: Kitchen
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: Can being used as scoop for rice.
    Location: Three bay area
    Equipment: Bulk food containers
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: No hat X 1.
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Pots and pans stored under meat sink.2. Pot of soup cooling on floor.3. Five gallon bucket of soup.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Black material accumulating on floor by back door. 2. Clean floor under dry storage shelves.3. Oil build-up under cooking equipment on cook line.
    Location: Dry storage
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Black material accumulating on floor by back door. 2. Clean floor under dry storage shelves.3. Oil build-up under cooking equipment on cook line.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Black material accumulating on floor by back door. 2. Clean floor under dry storage shelves.3. Oil build-up under cooking equipment on cook line.
    Location: Cook line
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet towel on cutting board. Store wet towels in sanitizer solution.
    Location: Kitchen
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: Mung beans placed in cooler to cool with lids on. Employee removed lids. NOTE: DO NOT STACK FOODS WHEN COOLINGNOTE: IT IS OK TO HAVE OPEN CONTAINERS IN COOLER WHILE FOOD IS COOLING.
    Location: Kitchen (back)
    Equipment: Reach in cooler (3 door)
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. Pork chops sitting on drain board to thaw at room temperature.2. Pork belly thawing in meat sink with no running water.REPEAT VIOLATION
    Location: Kitchen (back)
    Equipment: 3-bay
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. Pork chops sitting on drain board to thaw at room temperature.2. Pork belly thawing in meat sink with no running water.REPEAT VIOLATION
    Location: Kitchen (back)
    Equipment: Meat sink
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: Bag of sugar stored on floor.
    Location: Kitchen (back)
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean gaskets and inside of cooler doors and handles.
    Location: Kitchen (back)
    Equipment: Prep Top Cooler
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: Clean oven used for banh mi
    Location: Service counter
    Equipment: Oven
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Location: Kitchen (back)
    Equipment: 3-bay
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Steamed egg rolls spatula stored in still water not in use.
    Location: Cook line
  • Single Service Storage (corrected)
    Single-service item(s) stored improperly.
    Correction: Store in approved manner
    Comments: To-go forks stored with handle down. Store with handle up only.
    Location: Dining room
 10/01/2013Recheck
  • Smoking distance signage (corrected)
    Smoking signs not posted conspicuously at each public entrance.
    Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
    Comments: Provided 1 sign during inspection.
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Soup bone.2. Meat skewers
    Location: Kitchen (back)
    Equipment: Prep Top Cooler
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Soup bone.2. Meat skewers
    Location: Cook line
    Equipment: Flat grill
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Dining room display cooler at 50 F.2. Bean sprouts at 75 F. REPEAT VIOLATION.
    Location: Kitchen (back)
    Equipment: Prep table
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: Open container of lye on top shelf of dry storage rack.
    Location: Dry storage
  • Toxic restrictions (corrected)
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: Residential pesticide found. Use commercial pesticide designed for use in food establishments.
    Location: Kitchen (back)
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Ants found in rice.-----------------------------09/20/13:Live roaches (x2) in kitchen
    Location: Three bay area
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Ants found in rice.-----------------------------09/20/13:Live roaches (x2) in kitchen
    Location: Kitchen
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: Employee handled raw meat and then touched ready to eat food without changing gloves.
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: No hand washing before putting on new gloves.REPEAT VIOLATION
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1. Fried rice2. Open container of coffee.Note: Closed drink container with straw also found. Why is coffee not covered as well?
    Location: Kitchen (back)
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Ants found in rice. Manager removed during inspection.
    Location: Three bay area
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Raw steak stored over ready to eat foods. Store raw products below ready to eat
    Location: Kitchen (back)
    Equipment: Reach in cooler (3 door)
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Hand sink used to wash utensils. Only use for hand washing.REPEAT VIOLATION
    Location: Service counter
    Equipment: Hand sink
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: No soap used, dried hands on used cloth towel. Employee then washed hands appropriately with soap and paper towel.
    Location: Kitchen (back)
    Equipment: 3-bay
  • Packaging integrity (corrected)
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: Dented can of food in cooler.
    Location: Kitchen (back)
    Equipment: Reach in cooler (3 door)
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: Noodles in cooler marked with incorrect date.
    Location: Kitchen (back)
    Equipment: Reach in cooler (3 door)
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Hand sink leaking from drain pipe.
    Location: Restroom
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: No sanitizer set up before inspection started.REPEAT VIOLATION
    Location: Kitchen
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: Can being used as scoop for rice.
    Location: Three bay area
    Equipment: Bulk food containers
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: No hat X 1.
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Pots and pans stored under meat sink.2. Pot of soup cooling on floor.3. Five gallon bucket of soup.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Black material accumulating on floor by back door. 2. Clean floor under dry storage shelves.3. Oil build-up under cooking equipment on cook line.
    Location: Dry storage
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Black material accumulating on floor by back door. 2. Clean floor under dry storage shelves.3. Oil build-up under cooking equipment on cook line.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Black material accumulating on floor by back door. 2. Clean floor under dry storage shelves.3. Oil build-up under cooking equipment on cook line.
    Location: Cook line
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet towel on cutting board. Store wet towels in sanitizer solution.
    Location: Kitchen
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: Mung beans placed in cooler to cool with lids on. Employee removed lids. NOTE: DO NOT STACK FOODS WHEN COOLINGNOTE: IT IS OK TO HAVE OPEN CONTAINERS IN COOLER WHILE FOOD IS COOLING.
    Location: Kitchen (back)
    Equipment: Reach in cooler (3 door)
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. Pork chops sitting on drain board to thaw at room temperature.2. Pork belly thawing in meat sink with no running water.REPEAT VIOLATION
    Location: Kitchen (back)
    Equipment: 3-bay
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. Pork chops sitting on drain board to thaw at room temperature.2. Pork belly thawing in meat sink with no running water.REPEAT VIOLATION
    Location: Kitchen (back)
    Equipment: Meat sink
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: Bag of sugar stored on floor.
    Location: Kitchen (back)
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean gaskets and inside of cooler doors and handles.
    Location: Kitchen (back)
    Equipment: Prep Top Cooler
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: Clean oven used for banh mi
    Location: Service counter
    Equipment: Oven
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Location: Kitchen (back)
    Equipment: 3-bay
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Steamed egg rolls spatula stored in still water not in use.
    Location: Cook line
  • Single Service Storage (corrected)
    Single-service item(s) stored improperly.
    Correction: Store in approved manner
    Comments: To-go forks stored with handle down. Store with handle up only.
    Location: Dining room
 09/20/2013Recheck
  • Smoking distance signage (corrected on site)
    Smoking signs not posted conspicuously at each public entrance.
    Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
    Comments: Provided 1 sign during inspection.
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Soup bone.2. Meat skewers
    Location: Kitchen (back)
    Equipment: Prep Top Cooler
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Soup bone.2. Meat skewers
    Location: Cook line
    Equipment: Flat grill
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Dining room display cooler at 50 F.2. Bean sprouts at 75 F. REPEAT VIOLATION.
    Location: Kitchen (back)
    Equipment: Prep table
  • Toxic material(s) separation
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: Open container of lye on top shelf of dry storage rack.
    Location: Dry storage
  • Toxic restrictions
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: Residential pesticide found. Use commercial pesticide designed for use in food establishments.
    Location: Kitchen (back)
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Ants found in rice.
    Location: Three bay area
  • Glove Use (Critical) (corrected on site)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: Employee handled raw meat and then touched ready to eat food without changing gloves.
  • No hand washing (when) (corrected on site)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: No hand washing before putting on new gloves.REPEAT VIOLATION
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1. Fried rice2. Open container of coffee.Note: Closed drink container with straw also found. Why is coffee not covered as well?
    Location: Kitchen (back)
  • Food unsafe (Critical) (corrected on site)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Ants found in rice. Manager removed during inspection.
    Location: Three bay area
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Raw steak stored over ready to eat foods. Store raw products below ready to eat
    Location: Kitchen (back)
    Equipment: Reach in cooler (3 door)
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Hand sink used to wash utensils. Only use for hand washing.REPEAT VIOLATION
    Location: Service counter
    Equipment: Hand sink
  • Improper hand washing (corrected on site)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: No soap used, dried hands on used cloth towel. Employee then washed hands appropriately with soap and paper towel.
    Location: Kitchen (back)
    Equipment: 3-bay
  • Packaging integrity (corrected on site)
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: Dented can of food in cooler.
    Location: Kitchen (back)
    Equipment: Reach in cooler (3 door)
  • Date marking (corrected on site)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: Noodles in cooler marked with incorrect date.
    Location: Kitchen (back)
    Equipment: Reach in cooler (3 door)
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Hand sink leaking from drain pipe.
    Location: Restroom
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: No sanitizer set up before inspection started.REPEAT VIOLATION
    Location: Kitchen
  • Unapproved food contact materials (corrected on site)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: Can being used as scoop for rice.
    Location: Three bay area
    Equipment: Bulk food containers
  • Hair restraints (corrected on site)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: No hat X 1.
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Pots and pans stored under meat sink.2. Pot of soup cooling on floor.3. Five gallon bucket of soup.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Black material accumulating on floor by back door. 2. Clean floor under dry storage shelves.3. Oil build-up under cooking equipment on cook line.
    Location: Dry storage
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Black material accumulating on floor by back door. 2. Clean floor under dry storage shelves.3. Oil build-up under cooking equipment on cook line.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Black material accumulating on floor by back door. 2. Clean floor under dry storage shelves.3. Oil build-up under cooking equipment on cook line.
    Location: Cook line
  • Wiping cloths / storage (corrected on site)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet towel on cutting board. Store wet towels in sanitizer solution.
    Location: Kitchen
  • Cooling methods (corrected on site)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: Mung beans placed in cooler to cool with lids on. Employee removed lids. NOTE: DO NOT STACK FOODS WHEN COOLINGNOTE: IT IS OK TO HAVE OPEN CONTAINERS IN COOLER WHILE FOOD IS COOLING.
    Location: Kitchen (back)
    Equipment: Reach in cooler (3 door)
  • Thawing (corrected on site)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. Pork chops sitting on drain board to thaw at room temperature.2. Pork belly thawing in meat sink with no running water.REPEAT VIOLATION
    Location: Kitchen (back)
    Equipment: 3-bay
  • Thawing (corrected on site)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. Pork chops sitting on drain board to thaw at room temperature.2. Pork belly thawing in meat sink with no running water.REPEAT VIOLATION
    Location: Kitchen (back)
    Equipment: Meat sink
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: Bag of sugar stored on floor.
    Location: Kitchen (back)
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean gaskets and inside of cooler doors and handles.
    Location: Kitchen (back)
    Equipment: Prep Top Cooler
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: Clean oven used for banh mi
    Location: Service counter
    Equipment: Oven
  • Hand washing (where) (corrected on site)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Location: Kitchen (back)
    Equipment: 3-bay
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Steamed egg rolls spatula stored in still water not in use.
    Location: Cook line
  • Single Service Storage
    Single-service item(s) stored improperly.
    Correction: Store in approved manner
    Comments: To-go forks stored with handle down. Store with handle up only.
    Location: Dining room
 09/12/2013Routine
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Bean sprouts
    Location: Kitchen
    Equipment: Reach in cooler (3 door)
  • Cooling time (corrected)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: Rice made this morning at 10 AM, Rice only at 62 in 6 hours, will be taken home by owner. Do not serve to customers
    Location: Kitchen
    Equipment: Reach in cooler (3 door)
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: Old gloves stored inside bar cooler. Discard after every use. Single use gloves only
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: Pork chopsRice
    Location: Kitchen
    Equipment: Reach in cooler (3 door)
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. No cold water available in right faucet. Restore2. No handles for handsink, hot and cold available. Water available, but need to repair handles
    Location: Kitchen (back)
    Equipment: 3-bay
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. No cold water available in right faucet. Restore2. No handles for handsink, hot and cold available. Water available, but need to repair handles
    Location: Bar
    Equipment: Hand sink
  • Chemical sanitizing exposure time and concentration (corrected)
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: Sanitizer not changed within 4 hours. Concentration was at 0 ppm
    Location: Kitchen
    Equipment: 3-bay
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet towels sitting on top of the sanitizer bucket
    Location: Kitchen (back)
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: Water was not turned on to properly thaw meats
    Location: Kitchen
    Equipment: Meat sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Employee had to go to the back to get paper towels to properly dry hands.
    Location: Bar
    Equipment: Hand sink
 03/14/2013Recheck
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Bean sprouts
    Location: Kitchen
    Equipment: Reach in cooler (3 door)
  • Cooling time (corrected on site)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: Rice made this morning at 10 AM, Rice only at 62 in 6 hours, will be taken home by owner. Do not serve to customers
    Location: Kitchen
    Equipment: Reach in cooler (3 door)
  • Glove Use (Critical) (corrected on site)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: Old gloves stored inside bar cooler. Discard after every use. Single use gloves only
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: Pork chopsRice
    Location: Kitchen
    Equipment: Reach in cooler (3 door)
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. No cold water available in right faucet. Restore2. No handles for handsink, hot and cold available. Water available, but need to repair handles
    Location: Kitchen (back)
    Equipment: 3-bay
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. No cold water available in right faucet. Restore2. No handles for handsink, hot and cold available. Water available, but need to repair handles
    Location: Bar
    Equipment: Hand sink
  • Chemical sanitizing exposure time and concentration (corrected on site)
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: Sanitizer not changed within 4 hours. Concentration was at 0 ppm
    Location: Kitchen
    Equipment: 3-bay
  • Wiping cloths / storage (corrected on site)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet towels sitting on top of the sanitizer bucket
    Location: Kitchen (back)
  • Thawing (corrected on site)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: Water was not turned on to properly thaw meats
    Location: Kitchen
    Equipment: Meat sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Employee had to go to the back to get paper towels to properly dry hands.
    Location: Bar
    Equipment: Hand sink
 03/05/2013Routine
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. PREPPING SHRIMP AT ALL ONCE, FINISHED SHRIMP TEMPERATURE RISING DUE TO PREPPING ALL THE SHRIMP AT ONCE. DISCONTINUE.PREP IN SMALL BATCHES AND STORE IN COOLER AND GET MORE SHRIMP. CONTROL TEMPERATURE. 2. GARLIC & OIL AT 68 F - DISCARDED. DISCONTINUE. MUST BE KEPT COLD.3. BEAN SPROUTS AT 65 F IN STANDING WATER - DISCARDED. DISCONTINUE. USE ICE TO CONTROL TEMPERATURE OR STORE IN COOLER.
    Location: Kitchen
    Equipment: 3-bay
  • Cooling time (corrected)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: 10/24/12:OBSERVED EGG CASSEROLE AT 120-125 F BEING WRAPPED - MONITOR TEMPERATURES AND COOL PROPERLY. EGG CASSEROLE MOVED TO REACH IN COOLER - MONITOR TEMPERATURE TO 70 WITHIN 2 HOURS, IF NOT, MUST REHEAT TO 165 F AND COOL AGAIN
    Location: Kitchen
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: OLD GLOVES STORED IN DELI CASE. DO NOT RE-USE GLOVES. GLOVES ARE A ONE TIME/DISPOSABLE UTENSIL. DISCONTINUE. DISCARD.
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: NO HANDWASHING OBSERVED BEFORE USING GLOVES - MUST WASH HANDS EVERY SINGLE TIME BEFORE USING GLOVES10/24/12:NO HANDWASHING OBSERVED BEFORE PUTTING ON GLOVES - MUST WASH HANDS BEFORE NEW GLOVES ARE PUT ON
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: MOLDY TOMATOES
    Location: Kitchen
    Equipment: Reach in cooler (3 door)
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: DID NOT USE SOAP AND DRIED HANDS ON USED CLOTH TOWEL
    Location: Kitchen
    Equipment: 3-bay
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: BOWL UNDER TO CATCH SOILED WATER. REPAIR.
    Location: Cook line
    Equipment: Wok
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: ONLY RINSING OBSERVED, DID NOT SANITIZE AFTERWARDS OR USE DETERGENT.
    Location: Kitchen
    Equipment: 3-bay
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: CARRY OUT BAGS USED TO HOLD FOODS. CARRY OUT BAGS ARE NOT FOOD GRADE. DISCONTINUE.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: CARRY OUT BAGS USED TO HOLD FOODS. CARRY OUT BAGS ARE NOT FOOD GRADE. DISCONTINUE.
    Location: Kitchen
    Equipment: Reach in cooler (3 door)
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: PERSONAL DRINK IN REACH IN COOLERSTORE PERSONAL ITEMS SEPERATE FROM CUSTOMER FOODS
    Location: Kitchen
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: FOOD UTENSIL HANDLES NEED TO FACE UP (CHOPSTICKS)
    Location: Kitchen
  • Hood system design and/or installation
    Heating air conditioning and/or ventilating systems improperly designed or installed.
    Correction: Heating, ventilating, and air conditioning systems shall be properly designed and installed.
    Comments: FILTER/BAFFLE IS OUT OF PLACE. PUT BACK IN PLACE.
    Location: Kitchen
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. GROUND PORK THAWING AT ROOM TEMPERATURE x 102. PORK CHOPS SITTING IN 3-BAY - TURNED ON THE WATER - EMPLOYEE THEN TURNED WATER OFF DURING INSPECTION 3. RAW MEAT BONES
    Location: Cook line
    Equipment: Wok
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. GROUND PORK THAWING AT ROOM TEMPERATURE x 102. PORK CHOPS SITTING IN 3-BAY - TURNED ON THE WATER - EMPLOYEE THEN TURNED WATER OFF DURING INSPECTION 3. RAW MEAT BONES
    Location: Kitchen
    Equipment: Prep table
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. GROUND PORK THAWING AT ROOM TEMPERATURE x 102. PORK CHOPS SITTING IN 3-BAY - TURNED ON THE WATER - EMPLOYEE THEN TURNED WATER OFF DURING INSPECTION 3. RAW MEAT BONES
    Location: Kitchen
    Equipment: 3-bay
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. ONIONS ON THE FLOOR2. RAW MEAT BONES ON THE FLOOR3. NESTING IN REACH IN COOLER - STORING A CONTAINER ONTO OTHER FOODS. DISCONTINUE. MUST PROTECT FOODS.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Bar
    Equipment: Hand sink
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: WASH HANDS AT 3-BAY
    Location: Kitchen
    Equipment: 3-bay
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: CARDBOARD BOX USED TO HOLD ONIONS - CARDBOARD IS NOT SMOOTH AND CLEANABLE - DISCONTINUE
    Location: Kitchen
 10/27/2012Recheck
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: BOWL UNDER TO CATCH SOILED WATER. REPAIR.
    Location: Cook line
    Equipment: Wok
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: ONLY RINSING OBSERVED, DID NOT SANITIZE AFTERWARDS OR USE DETERGENT.
    Location: Kitchen
    Equipment: 3-bay
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: CARRY OUT BAGS USED TO HOLD FOODS. CARRY OUT BAGS ARE NOT FOOD GRADE. DISCONTINUE.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: CARRY OUT BAGS USED TO HOLD FOODS. CARRY OUT BAGS ARE NOT FOOD GRADE. DISCONTINUE.
    Location: Kitchen
    Equipment: Reach in cooler (3 door)
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. PREPPING SHRIMP AT ALL ONCE, FINISHED SHRIMP TEMPERATURE RISING DUE TO PREPPING ALL THE SHRIMP AT ONCE. DISCONTINUE.PREP IN SMALL BATCHES AND STORE IN COOLER AND GET MORE SHRIMP. CONTROL TEMPERATURE. 2. GARLIC & OIL AT 68 F - DISCARDED. DISCONTINUE. MUST BE KEPT COLD.3. BEAN SPROUTS AT 65 F IN STANDING WATER - DISCARDED. DISCONTINUE. USE ICE TO CONTROL TEMPERATURE OR STORE IN COOLER.
    Location: Kitchen
    Equipment: 3-bay
  • Cooling time (corrected on site)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: 10/24/12:OBSERVED EGG CASSEROLE AT 120-125 F BEING WRAPPED - MONITOR TEMPERATURES AND COOL PROPERLY. EGG CASSEROLE MOVED TO REACH IN COOLER - MONITOR TEMPERATURE TO 70 WITHIN 2 HOURS, IF NOT, MUST REHEAT TO 165 F AND COOL AGAIN
    Location: Kitchen
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: OLD GLOVES STORED IN DELI CASE. DO NOT RE-USE GLOVES. GLOVES ARE A ONE TIME/DISPOSABLE UTENSIL. DISCONTINUE. DISCARD.
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: NO HANDWASHING OBSERVED BEFORE USING GLOVES - MUST WASH HANDS EVERY SINGLE TIME BEFORE USING GLOVES10/24/12:NO HANDWASHING OBSERVED BEFORE PUTTING ON GLOVES - MUST WASH HANDS BEFORE NEW GLOVES ARE PUT ON
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: MOLDY TOMATOES
    Location: Kitchen
    Equipment: Reach in cooler (3 door)
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: DID NOT USE SOAP AND DRIED HANDS ON USED CLOTH TOWEL
    Location: Kitchen
    Equipment: 3-bay
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: PERSONAL DRINK IN REACH IN COOLERSTORE PERSONAL ITEMS SEPERATE FROM CUSTOMER FOODS
    Location: Kitchen
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: FOOD UTENSIL HANDLES NEED TO FACE UP (CHOPSTICKS)
    Location: Kitchen
  • Hood system design and/or installation
    Heating air conditioning and/or ventilating systems improperly designed or installed.
    Correction: Heating, ventilating, and air conditioning systems shall be properly designed and installed.
    Comments: FILTER/BAFFLE IS OUT OF PLACE. PUT BACK IN PLACE.
    Location: Kitchen
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. GROUND PORK THAWING AT ROOM TEMPERATURE x 102. PORK CHOPS SITTING IN 3-BAY - TURNED ON THE WATER - EMPLOYEE THEN TURNED WATER OFF DURING INSPECTION 3. RAW MEAT BONES
    Location: Cook line
    Equipment: Wok
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. GROUND PORK THAWING AT ROOM TEMPERATURE x 102. PORK CHOPS SITTING IN 3-BAY - TURNED ON THE WATER - EMPLOYEE THEN TURNED WATER OFF DURING INSPECTION 3. RAW MEAT BONES
    Location: Kitchen
    Equipment: Prep table
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. GROUND PORK THAWING AT ROOM TEMPERATURE x 102. PORK CHOPS SITTING IN 3-BAY - TURNED ON THE WATER - EMPLOYEE THEN TURNED WATER OFF DURING INSPECTION 3. RAW MEAT BONES
    Location: Kitchen
    Equipment: 3-bay
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. ONIONS ON THE FLOOR2. RAW MEAT BONES ON THE FLOOR3. NESTING IN REACH IN COOLER - STORING A CONTAINER ONTO OTHER FOODS. DISCONTINUE. MUST PROTECT FOODS.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Bar
    Equipment: Hand sink
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: WASH HANDS AT 3-BAY
    Location: Kitchen
    Equipment: 3-bay
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: CARDBOARD BOX USED TO HOLD ONIONS - CARDBOARD IS NOT SMOOTH AND CLEANABLE - DISCONTINUE
    Location: Kitchen
 10/24/2012Recheck
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. PREPPING SHRIMP AT ALL ONCE, FINISHED SHRIMP TEMPERATURE RISING DUE TO PREPPING ALL THE SHRIMP AT ONCE. DISCONTINUE.PREP IN SMALL BATCHES AND STORE IN COOLER AND GET MORE SHRIMP. CONTROL TEMPERATURE. 2. GARLIC & OIL AT 68 F - DISCARDED. DISCONTINUE. MUST BE KEPT COLD.3. BEAN SPROUTS AT 65 F IN STANDING WATER - DISCARDED. DISCONTINUE. USE ICE TO CONTROL TEMPERATURE OR STORE IN COOLER.
    Location: Kitchen
    Equipment: 3-bay
  • Glove Use (Critical) (corrected on site)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: OLD GLOVES STORED IN DELI CASE. DO NOT RE-USE GLOVES. GLOVES ARE A ONE TIME/DISPOSABLE UTENSIL. DISCONTINUE. DISCARD.
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: NO HANDWASHING OBSERVED BEFORE USING GLOVES - MUST WASH HANDS EVERY SINGLE TIME BEFORE USING GLOVES
  • Food unsafe (Critical)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: MOLDY TOMATOES
    Location: Kitchen
    Equipment: Reach in cooler (3 door)
  • Improper hand washing
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: DID NOT USE SOAP AND DRIED HANDS ON USED CLOTH TOWEL
    Location: Kitchen
    Equipment: 3-bay
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: BOWL UNDER TO CATCH SOILED WATER. REPAIR.
    Location: Cook line
    Equipment: Wok
  • Improper sanitizing of utensil(s) and equipment
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: ONLY RINSING OBSERVED, DID NOT SANITIZE AFTERWARDS OR USE DETERGENT.
    Location: Kitchen
    Equipment: 3-bay
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: CARRY OUT BAGS USED TO HOLD FOODS. CARRY OUT BAGS ARE NOT FOOD GRADE. DISCONTINUE.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: CARRY OUT BAGS USED TO HOLD FOODS. CARRY OUT BAGS ARE NOT FOOD GRADE. DISCONTINUE.
    Location: Kitchen
    Equipment: Reach in cooler (3 door)
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Storage of Personal Items (corrected on site)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: PERSONAL DRINK IN REACH IN COOLERSTORE PERSONAL ITEMS SEPERATE FROM CUSTOMER FOODS
    Location: Kitchen
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: FOOD UTENSIL HANDLES NEED TO FACE UP (CHOPSTICKS)
    Location: Kitchen
  • Hood system design and/or installation
    Heating air conditioning and/or ventilating systems improperly designed or installed.
    Correction: Heating, ventilating, and air conditioning systems shall be properly designed and installed.
    Comments: FILTER/BAFFLE IS OUT OF PLACE. PUT BACK IN PLACE.
    Location: Kitchen
  • Thawing (corrected on site)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. GROUND PORK THAWING AT ROOM TEMPERATURE x 102. PORK CHOPS SITTING IN 3-BAY - TURNED ON THE WATER - EMPLOYEE THEN TURNED WATER OFF DURING INSPECTION 3. RAW MEAT BONES
    Location: Cook line
    Equipment: Wok
  • Thawing (corrected on site)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. GROUND PORK THAWING AT ROOM TEMPERATURE x 102. PORK CHOPS SITTING IN 3-BAY - TURNED ON THE WATER - EMPLOYEE THEN TURNED WATER OFF DURING INSPECTION 3. RAW MEAT BONES
    Location: Kitchen
    Equipment: Prep table
  • Thawing (corrected on site)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. GROUND PORK THAWING AT ROOM TEMPERATURE x 102. PORK CHOPS SITTING IN 3-BAY - TURNED ON THE WATER - EMPLOYEE THEN TURNED WATER OFF DURING INSPECTION 3. RAW MEAT BONES
    Location: Kitchen
    Equipment: 3-bay
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. ONIONS ON THE FLOOR2. RAW MEAT BONES ON THE FLOOR3. NESTING IN REACH IN COOLER - STORING A CONTAINER ONTO OTHER FOODS. DISCONTINUE. MUST PROTECT FOODS.
    Location: Kitchen
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Bar
    Equipment: Hand sink
  • Hand washing (where)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: WASH HANDS AT 3-BAY
    Location: Kitchen
    Equipment: 3-bay
  • Durability / utensils and equipment
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: CARDBOARD BOX USED TO HOLD ONIONS - CARDBOARD IS NOT SMOOTH AND CLEANABLE - DISCONTINUE
    Location: Kitchen
 10/16/2012Routine
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Buns out on display since 5 pm. Needs to stay hot or cold or have a SOP for buns.
    Location: Deli area
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Bean sprouts in water at room temperature. Need to keep at 41 and below, either in ice water or in the cooler.
    Location: Kitchen
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: Wash hands before putting on new gloves every single time04/21/12:Evening employee did not wash hands before putting on gloves
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Deli: Raw eggs stored over bread (ready to eat)Kitchen: Raw ground sausage stored over soups (ready to eat)
    Location: Deli area
    Equipment: Prep Top Cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Deli: Raw eggs stored over bread (ready to eat)Kitchen: Raw ground sausage stored over soups (ready to eat)
    Location: Kitchen
    Equipment: Reach in cooler (3 door)
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: ALL ready to eat foods (soups, meats, rice, etc...)REPEAT VIOLATION
    Location: Kitchen
    Equipment: Reach in cooler (3 door)
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: Used cold water, no soap, and cloth towel.
    Location: Deli area
    Equipment: Hand sink
  • Food contacting soiled utensils/equipment (corrected)
    Food item(s) contacting soiled equipment or utensil(s).
    Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
    Comments: Knife wiped off before cutting food, needs to be sanitized prior to prepping food
    Location: Kitchen
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Location: Kitchen
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: Kitchen: Basil in thank you bags. Use food grade bags.Can of straw mushrooms. Discard can after opening.Deli: Bread in thank you bags. Use food grade bags.REPEAT VIOLATION
    Location: Kitchen
    Equipment: Reach in cooler (3 door)
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: Kitchen: Basil in thank you bags. Use food grade bags.Can of straw mushrooms. Discard can after opening.Deli: Bread in thank you bags. Use food grade bags.REPEAT VIOLATION
    Location: Deli area
    Equipment: Prep Top Cooler
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: 04/21/12:No hair restraints
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Location: Dining room
  • Personal items (corrected)
    Employee personal care item(s) improperly stored.
    Correction: Employees shall store their personal care items in lockers or away from food, or food service areas.
    Comments: Pepto bismal
    Location: Deli area
  • Personal items (corrected)
    Employee personal care item(s) improperly stored.
    Correction: Employees shall store their personal care items in lockers or away from food, or food service areas.
    Comments: Pepto bismal
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: Rice noodles need to be cooled to 41 before portioning, under cold running water
    Location: Kitchen
    Equipment: Veg. Sink
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: Bags of rice tied up before putting in the RIC. Leave bag open to allow rice to cool properly. Steam already collecting inside bag.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: Frozen squid in hot water thawing. Need to thaw under cool running water or in the reach in cooler
    Location: Kitchen
    Equipment: 3-bay
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Emp restroom
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Deli area
    Equipment: Hand sink
 04/24/2012Recheck
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Buns out on display since 5 pm. Needs to stay hot or cold or have a SOP for buns.
    Location: Deli area
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Bean sprouts in water at room temperature. Need to keep at 41 and below, either in ice water or in the cooler.
    Location: Kitchen
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: Wash hands before putting on new gloves every single time04/21/12:Evening employee did not wash hands before putting on gloves
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Deli: Raw eggs stored over bread (ready to eat)Kitchen: Raw ground sausage stored over soups (ready to eat)
    Location: Deli area
    Equipment: Prep Top Cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Deli: Raw eggs stored over bread (ready to eat)Kitchen: Raw ground sausage stored over soups (ready to eat)
    Location: Kitchen
    Equipment: Reach in cooler (3 door)
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: ALL ready to eat foods (soups, meats, rice, etc...)REPEAT VIOLATION
    Location: Kitchen
    Equipment: Reach in cooler (3 door)
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: Used cold water, no soap, and cloth towel.
    Location: Deli area
    Equipment: Hand sink
  • Food contacting soiled utensils/equipment (corrected)
    Food item(s) contacting soiled equipment or utensil(s).
    Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
    Comments: Knife wiped off before cutting food, needs to be sanitized prior to prepping food
    Location: Kitchen
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Location: Kitchen
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: Kitchen: Basil in thank you bags. Use food grade bags.Can of straw mushrooms. Discard can after opening.Deli: Bread in thank you bags. Use food grade bags.REPEAT VIOLATION
    Location: Kitchen
    Equipment: Reach in cooler (3 door)
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: Kitchen: Basil in thank you bags. Use food grade bags.Can of straw mushrooms. Discard can after opening.Deli: Bread in thank you bags. Use food grade bags.REPEAT VIOLATION
    Location: Deli area
    Equipment: Prep Top Cooler
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: 04/21/12:No hair restraints
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Location: Dining room
  • Personal items (corrected)
    Employee personal care item(s) improperly stored.
    Correction: Employees shall store their personal care items in lockers or away from food, or food service areas.
    Comments: Pepto bismal
    Location: Deli area
  • Personal items (corrected)
    Employee personal care item(s) improperly stored.
    Correction: Employees shall store their personal care items in lockers or away from food, or food service areas.
    Comments: Pepto bismal
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: Rice noodles need to be cooled to 41 before portioning, under cold running water
    Location: Kitchen
    Equipment: Veg. Sink
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: Bags of rice tied up before putting in the RIC. Leave bag open to allow rice to cool properly. Steam already collecting inside bag.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: Frozen squid in hot water thawing. Need to thaw under cool running water or in the reach in cooler
    Location: Kitchen
    Equipment: 3-bay
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Emp restroom
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Deli area
    Equipment: Hand sink
 04/23/2012Recheck
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Buns out on display since 5 pm. Needs to stay hot or cold or have a SOP for buns.
    Location: Deli area
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Bean sprouts in water at room temperature. Need to keep at 41 and below, either in ice water or in the cooler.
    Location: Kitchen
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: Wash hands before putting on new gloves every single time04/21/12:Evening employee did not wash hands before putting on gloves
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Deli: Raw eggs stored over bread (ready to eat)Kitchen: Raw ground sausage stored over soups (ready to eat)
    Location: Deli area
    Equipment: Prep Top Cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Deli: Raw eggs stored over bread (ready to eat)Kitchen: Raw ground sausage stored over soups (ready to eat)
    Location: Kitchen
    Equipment: Reach in cooler (3 door)
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: ALL ready to eat foods (soups, meats, rice, etc...)REPEAT VIOLATION
    Location: Kitchen
    Equipment: Reach in cooler (3 door)
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: Used cold water, no soap, and cloth towel.
    Location: Deli area
    Equipment: Hand sink
  • Food contacting soiled utensils/equipment
    Food item(s) contacting soiled equipment or utensil(s).
    Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
    Comments: Knife wiped off before cutting food, needs to be sanitized prior to prepping food
    Location: Kitchen
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: Kitchen: Basil in thank you bags. Use food grade bags.Can of straw mushrooms. Discard can after opening.Deli: Bread in thank you bags. Use food grade bags.REPEAT VIOLATION
    Location: Kitchen
    Equipment: Reach in cooler (3 door)
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: Kitchen: Basil in thank you bags. Use food grade bags.Can of straw mushrooms. Discard can after opening.Deli: Bread in thank you bags. Use food grade bags.REPEAT VIOLATION
    Location: Deli area
    Equipment: Prep Top Cooler
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: 04/21/12:No hair restraints
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Location: Dining room
  • Personal items (corrected on site)
    Employee personal care item(s) improperly stored.
    Correction: Employees shall store their personal care items in lockers or away from food, or food service areas.
    Comments: Pepto bismal
    Location: Deli area
  • Personal items (corrected on site)
    Employee personal care item(s) improperly stored.
    Correction: Employees shall store their personal care items in lockers or away from food, or food service areas.
    Comments: Pepto bismal
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: Rice noodles need to be cooled to 41 before portioning, under cold running water
    Location: Kitchen
    Equipment: Veg. Sink
  • Cooling methods (corrected on site)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: Bags of rice tied up before putting in the RIC. Leave bag open to allow rice to cool properly. Steam already collecting inside bag.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: Frozen squid in hot water thawing. Need to thaw under cool running water or in the reach in cooler
    Location: Kitchen
    Equipment: 3-bay
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Emp restroom
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Deli area
    Equipment: Hand sink
 04/21/2012Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Bean sprouts in water at room temperature. Need to keep at 41 and below, either in ice water or in the cooler.
    Location: Kitchen
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: Wash hands before putting on new gloves every single time
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Deli: Raw eggs stored over bread (ready to eat)Kitchen: Raw ground sausage stored over soups (ready to eat)
    Location: Deli area
    Equipment: Prep Top Cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Deli: Raw eggs stored over bread (ready to eat)Kitchen: Raw ground sausage stored over soups (ready to eat)
    Location: Kitchen
    Equipment: Reach in cooler (3 door)
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: ALL ready to eat foods (soups, meats, rice, etc...)REPEAT VIOLATION
    Location: Kitchen
    Equipment: Reach in cooler (3 door)
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: Used cold water, no soap, and cloth towel.
    Location: Deli area
    Equipment: Hand sink
  • Food contacting soiled utensils/equipment
    Food item(s) contacting soiled equipment or utensil(s).
    Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
    Comments: Knife wiped off before cutting food, needs to be sanitized prior to prepping food
    Location: Kitchen
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: Kitchen: Basil in thank you bags. Use food grade bags.Can of straw mushrooms. Discard can after opening.Deli: Bread in thank you bags. Use food grade bags.REPEAT VIOLATION
    Location: Kitchen
    Equipment: Reach in cooler (3 door)
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: Kitchen: Basil in thank you bags. Use food grade bags.Can of straw mushrooms. Discard can after opening.Deli: Bread in thank you bags. Use food grade bags.REPEAT VIOLATION
    Location: Deli area
    Equipment: Prep Top Cooler
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Location: Dining room
  • Personal items (corrected on site)
    Employee personal care item(s) improperly stored.
    Correction: Employees shall store their personal care items in lockers or away from food, or food service areas.
    Comments: Pepto bismal
    Location: Deli area
  • Personal items (corrected on site)
    Employee personal care item(s) improperly stored.
    Correction: Employees shall store their personal care items in lockers or away from food, or food service areas.
    Comments: Pepto bismal
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: Rice noodles need to be cooled to 41 before portioning, under cold running water
    Location: Kitchen
    Equipment: Veg. Sink
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: Frozen squid in hot water thawing. Need to thaw under cool running water or in the reach in cooler
    Location: Kitchen
    Equipment: 3-bay
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Emp restroom
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Deli area
    Equipment: Hand sink
 04/12/2012Recheck
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Bean sprouts in water at room temperature. Need to keep at 41 and below, either in ice water or in the cooler.
    Location: Kitchen
  • No hand washing (when) (corrected on site)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: Wash hands before putting on new gloves every single time
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Deli: Raw eggs stored over bread (ready to eat)Kitchen: Raw ground sausage stored over soups (ready to eat)
    Location: Deli area
    Equipment: Prep Top Cooler
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Deli: Raw eggs stored over bread (ready to eat)Kitchen: Raw ground sausage stored over soups (ready to eat)
    Location: Kitchen
    Equipment: Reach in cooler (3 door)
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: ALL ready to eat foods (soups, meats, rice, etc...)REPEAT VIOLATION
    Location: Kitchen
    Equipment: Reach in cooler (3 door)
  • Improper hand washing
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: Used cold water, no soap, and cloth towel.
    Location: Deli area
    Equipment: Hand sink
  • Unapproved food contact materials (corrected on site)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: Kitchen: Basil in thank you bags. Use food grade bags.Can of straw mushrooms. Discard can after opening.Deli: Bread in thank you bags. Use food grade bags.REPEAT VIOLATION
    Location: Kitchen
    Equipment: Reach in cooler (3 door)
  • Unapproved food contact materials (corrected on site)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: Kitchen: Basil in thank you bags. Use food grade bags.Can of straw mushrooms. Discard can after opening.Deli: Bread in thank you bags. Use food grade bags.REPEAT VIOLATION
    Location: Deli area
    Equipment: Prep Top Cooler
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Improper storage of clean equipment (corrected on site)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Location: Dining room
  • Personal items (corrected on site)
    Employee personal care item(s) improperly stored.
    Correction: Employees shall store their personal care items in lockers or away from food, or food service areas.
    Comments: Pepto bismal
    Location: Deli area
  • Cooling methods (corrected on site)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: Rice noodles need to be cooled to 41 before portioning, under cold running water
    Location: Kitchen
    Equipment: Veg. Sink
  • Thawing (corrected on site)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: Frozen squid in hot water thawing. Need to thaw under cool running water or in the reach in cooler
    Location: Kitchen
    Equipment: 3-bay
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Emp restroom
    Equipment: Hand sink
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Deli area
    Equipment: Hand sink
 04/05/2012Routine
No violation noted during this evaluation. 01/03/2012Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Eggs stored on top of prep table. Discarded.
    Location: Kitchen (back)
  • Time vs. temperature (corrected)
    Time used as a public health control improperly implemented.
    Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
    Comments: To go sticky rice with meat container needs time control. Discard food after 4 hours. Keep a log of time when made and time to discard.11/18: "Time in Lieu of Temperature" needs a Standard Operating Procedure (SOP) and be approved for use of SOP for Sticky Rice and Meat food item. Hot hold sticky rice at 135 F and above at all times. Meat served with sticky rice kept hot if served hot at 135 F and above or cold if served cold at 41 F and below.11/22: Standard Operating Procedures for "Time in Lieu of Temperature' for "Sticky Rice with meat" item. "Sticky Rice with meat" items stored in deli at 41F and below.11/28: Will receive email for SOP for "Sticky Rice with meat" item.
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1. Open food and drink on prep table in kitchen.2. Open drink in deli area.Drinks need lids and straws at all times.Eat food in dining area.
    Location: Kitchen (back)
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1. Open food and drink on prep table in kitchen.2. Open drink in deli area.Drinks need lids and straws at all times.Eat food in dining area.
    Location: Deli area
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 1. Cracked egg at room temperature in kitchen back. Discarded.
    Location: Kitchen (back)
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Raw egg stored over meat. Store egg separately from other meats.11/18: Raw sausages stored over ready to eat foods bottom of prep top cooler.11/22: Raw beef stored over cooked foods bottom of prep top cooler.
    Location: Kitchen (back)
    Equipment: Prep Top Cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Raw egg stored over meat. Store egg separately from other meats.11/18: Raw sausages stored over ready to eat foods bottom of prep top cooler.11/22: Raw beef stored over cooked foods bottom of prep top cooler.
    Location: Kitchen (back)
    Equipment: Prep Top Cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Raw egg stored over meat. Store egg separately from other meats.11/18: Raw sausages stored over ready to eat foods bottom of prep top cooler.11/22: Raw beef stored over cooked foods bottom of prep top cooler.
    Location: Kitchen (back)
    Equipment: Prep Top Cooler
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: Label dates on food containers.11/18: not addressed11/22: not addressed
    Location: Kitchen (back)
    Equipment: Reach in cooler
  • Home prepared food (corrected)
    Food from unapproved source(s).
    Correction: Food prepared in a private home may not be used or offered in a retail food establishment.
    Comments: Fermented pork made at home to sell in Deli. Discarded.11/22: Will make in store.
    Location: Deli area
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Blenders (warewashing) in hand sink.
    Location: Deli area
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Leak under 3-bay sink. Tub catching water.11/28: Repairs being made currently.
    Location: Kitchen (back)
    Equipment: 3-bay
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. Cardboard box and single use bag in cooler. Cardboard boxes are not cleanable and single use bag are not food grade approved.2. Laffy taffy containers holding food is a single use item. Need to use food grade approved containers to hold and store food.11/18: Raw meat stored in single use bag only. Store raw meats in food grade approved bags.11/22: Raw meat stored in single use bag only. Better. 11/28: Raw meats stored properly.
    Location: Deli area
    Equipment: Prep Top Cooler
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. Cardboard box and single use bag in cooler. Cardboard boxes are not cleanable and single use bag are not food grade approved.2. Laffy taffy containers holding food is a single use item. Need to use food grade approved containers to hold and store food.11/18: Raw meat stored in single use bag only. Store raw meats in food grade approved bags.11/22: Raw meat stored in single use bag only. Better. 11/28: Raw meats stored properly.
    Location: Kitchen (back)
    Equipment: Prep Top Cooler
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. Cardboard box and single use bag in cooler. Cardboard boxes are not cleanable and single use bag are not food grade approved.2. Laffy taffy containers holding food is a single use item. Need to use food grade approved containers to hold and store food.11/18: Raw meat stored in single use bag only. Store raw meats in food grade approved bags.11/22: Raw meat stored in single use bag only. Better. 11/28: Raw meats stored properly.
    Location: Kitchen (back)
    Equipment: Reach in cooler
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: All employees handling food need to wear hair restraints.
  • Eating utensils presentation (corrected)
    Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
    Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
    Comments: Straws without wrappers in use for drinks. Need straws with wrappers OR handle straws with clean utensils (gloves, napkins, etc...).11/22: Will purchase wrapped straws.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: Personal shaver stored in kitchen on prep table.
    Location: Kitchen (back)
  • Wet cleaning (corrected)
    Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
    Correction: Food contact surface(s) shall be effectively washed.
    Comments: Deli blenders not being washed, rinsed, or sanitized.
    Location: Deli area
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 11/18: Cans of white hominy stored on floor. Stored on shelving.11/22: Fish sauce and canned food stored on floor. Stored on shelving.
    Location: Kitchen (back)
  • In store label information (corrected)
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: Some foods have labels, some foods do not have labels. Foods made in house need labels stating:Where? Location of business of manufacturer, packer, or distributor.What?1. Common Name of food (Example: Sticky Rice with Pork)2. Ingredients by order of predominance by weight (Example: Water, salt, sugar, rice flour, etc...)
    Location: Deli area
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Cold water handle faucet missing.
    Location: Deli area
    Equipment: Hand sink
 11/28/2011Recheck

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