- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: TWO (2) DEAD ROACHES FOUND IN THE KITCHEN AREA AND SHOWED WORKER WHERE TO CLEAN
Location: Kitchen
- 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. CLEAN DEAD ROACHES FOUND2. CLEAN THE CORNER BEHIND THE COOKLINE UNDER THE HOOD, OLD OIL AND FOOD DEBRIS FOUND
Location: Kitchen
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11/12/2014 | Non-Illness Complaint |
- 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: OPEN CUP X 1
Location: Kitchen
- Unapproved food source (discarding) (corrected)
Food is unsafe, misbranded, adulterated or contaminated.
Correction: Food is not from an approved source shall be discarded.
Comments: OBSERVED A LARGE BOX OF THAI CHILI PEPPERS THAT ORGINATED FROM A RESIDENTIAL GARDEN, MUST ONLY USE FOODS FOR RETAIL THAT ARE FROM A COMMERCIAL SUPPLY.DISCONTINUE USING THAI CHILI PEPPERS THAT ARE NOT FROM AN APPROVED SOURCE.------------------------------------10/30/14:MANAGER STATES THEY PURCHASE CHILI PEPPERS GROWN ON WATERMAN FARMS, THEY DID NOT KEEP THE RECEIPT, THEY ONLY SHOWED A BUSINESS CARD. THE HARVEST SEASON IS OVER AND THEY ARE NOT GOING TO GET MORE CHILI PEPPERS ANYMORE AT THIS TIME. WATERMAN FARMS GROW THE CHILI PEPPERS AND THE ESTABLISHMENT PICKS THE PEPPERS.
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: COOLING COOKED SHRIMP WITH LID ON, REMOVE LID WHILE COOLING TO RELEASE HEAT
Location: Cook line
- 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: Cook line
Equipment: Reach in cooler (2 door)
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: OBSERVED WORKER WASHING HANDS WITH SPRAYER ARM AT DISHMACHINE AREA, ADDRESSED WITH WORKER TO WASH HANDS AT HANDSINKNEVER WASH HANDS AT THE 2-BAY SINK, ONLY AT THE HANDSINK
Location: Dish machine area
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: OBSERVED WORKER WASHING HANDS WITH SPRAYER ARM AT DISHMACHINE AREA, ADDRESSED WITH WORKER TO WASH HANDS AT HANDSINKNEVER WASH HANDS AT THE 2-BAY SINK, ONLY AT THE HANDSINK
Location: Kitchen
Equipment: 2-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: RICE PADDLE STORED IN ROOM TEMPERATURE WATER, MUST STORE IN 41 F WATER/135 F WATER/OR DRY. MANAGER PUT ICE INSIDE THE WATER. WATER IN THE TEMPERATURE DANGER ZONE
Location: Kitchen
Equipment: Rice cooker
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10/30/2014 | Recheck |
- Eating, drinking, smoking (corrected on site)
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: OPEN CUP X 1
Location: Kitchen
- Unapproved food source (discarding)
Food is unsafe, misbranded, adulterated or contaminated.
Correction: Food is not from an approved source shall be discarded.
Comments: OBSERVED A LARGE BOX OF THAI CHILI PEPPERS THAT ORGINATED FROM A RESIDENTIAL GARDEN, MUST ONLY USE FOODS FOR RETAIL THAT ARE FROM A COMMERCIAL SUPPLY.DISCONTINUE USING THAI CHILI PEPPERS THAT ARE NOT FROM AN APPROVED SOURCE.
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: COOLING COOKED SHRIMP WITH LID ON, REMOVE LID WHILE COOLING TO RELEASE HEAT
Location: Cook line
- 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: Cook line
Equipment: Reach in cooler (2 door)
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: OBSERVED WORKER WASHING HANDS WITH SPRAYER ARM AT DISHMACHINE AREA, ADDRESSED WITH WORKER TO WASH HANDS AT HANDSINKNEVER WASH HANDS AT THE 2-BAY SINK, ONLY AT THE HANDSINK
Location: Dish machine area
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: OBSERVED WORKER WASHING HANDS WITH SPRAYER ARM AT DISHMACHINE AREA, ADDRESSED WITH WORKER TO WASH HANDS AT HANDSINKNEVER WASH HANDS AT THE 2-BAY SINK, ONLY AT THE HANDSINK
Location: Kitchen
Equipment: 2-bay
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: RICE PADDLE STORED IN ROOM TEMPERATURE WATER, MUST STORE IN 41 F WATER/135 F WATER/OR DRY. MANAGER PUT ICE INSIDE THE WATER. WATER IN THE TEMPERATURE DANGER ZONE
Location: Kitchen
Equipment: Rice cooker
|
10/23/2014 | Routine |
| No violation noted during this evaluation. | 03/26/2014 | Illness Complaint |
| No violation noted during this evaluation. | 03/05/2014 | Routine |
- 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: A plastic container of chicken stored on the cold top was not cooling properly, Chicken temped at 97 degrees.A plastic container of rice was stored at the cooks line. Temped at 112 degrees.Follow the above corrective action for cooling food down.
Location: Kitchen
Equipment: Cold top
- 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: A plastic container of chicken stored on the cold top was not cooling properly, Chicken temped at 97 degrees.A plastic container of rice was stored at the cooks line. Temped at 112 degrees.Follow the above corrective action for cooling food down.
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: Glove are being used incorrectly. Found used gloves stored in the rice and chicken containers. Please do not reuse your glove. Follow the above corrective action.
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: Bottom shelve on the prep table is not easy cleanable. Resurface the bottom of the prep table.
Location: Kitchen
Equipment: Prep table
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Kick plate inside the ice machine is soiled. Please clean more frequently.
Location: Kitchen
Equipment: Ice machine
|
10/08/2013 | Recheck |
- Cooling time
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: A plastic container of chicken stored on the cold top was not cooling properly, Chicken temped at 97 degrees.A plastic container of rice was stored at the cooks line. Temped at 112 degrees.Follow the above corrective action for cooling food down.
Location: Kitchen
Equipment: Cold top
- Cooling time
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: A plastic container of chicken stored on the cold top was not cooling properly, Chicken temped at 97 degrees.A plastic container of rice was stored at the cooks line. Temped at 112 degrees.Follow the above corrective action for cooling food down.
Location: Kitchen
- 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: Glove are being used incorrectly. Found used gloves stored in the rice and chicken containers. Please do not reuse your glove. Follow the above corrective action.
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: Bottom shelve on the prep table is not easy cleanable. Resurface the bottom of the prep table.
Location: Kitchen
Equipment: Prep table
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Kick plate inside the ice machine is soiled. Please clean more frequently.
Location: Kitchen
Equipment: Ice machine
|
09/30/2013 | Routine |
- 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: OBSERVED BABY ROACH CRAWLING NEAR THE HAND SINK. OBSERVED A COPY OF A PEST CONTROL RECIEPT DATED 8/14/13. PLEASE CALL YOUR PEST CONTROL PROVIDER ASAP.
Location: Kitchen
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PRODUCE SINK PLUMBING IS IN NEED OF REPAIR DUE TO SMALL FIRE CAUSED BY A TOWEL. ALSO SINK HAS A WATER LINE LEAK. PLEASE HAVE PLUMBING REPAIRED AND WORKING PROPERLY.
Location: Kitchen
Equipment: Veg. Sink
|
09/06/2013 | Recheck |
- 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: YOU MUST WASH YOUR HANDS BEFORE PUTTING A NEW PAIR OF GLOVES ON.
- Minimize contact (Non-Critical) (corrected)
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: PLEASE USE TONGS , GLOVES, OR PLASTIC WRAP WHEN HANDLING READY TO EAT FOOD. COS
- Glove use (Non-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: GLOVES MAY NOT BE REUSED.
|
06/04/2013 | Recheck |
- 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: YOU MUST WASH YOUR HANDS BEFORE PUTTING A NEW PAIR OF GLOVES ON.
- Minimize contact (Non-Critical) (corrected on site)
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: PLEASE USE TONGS , GLOVES, OR PLASTIC WRAP WHEN HANDLING READY TO EAT FOOD. COS
- Glove use (Non-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: GLOVES MAY NOT BE REUSED.
|
05/28/2013 | Routine |
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 2 HOOD LIGHTS ARE OUT. REPLACE LIGHTING
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXTERIOR SURFACE ON THE DEEP FRIER IS SOILED FROM FOOD ACCUMULATION. CLEAN THE EXTERIOR SURFACE OF THE DEEP FRIER MORE FREQUENTLY
Location: Kitchen
Equipment: Deep fryer
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. PLASTIC HOLDER WHERE THE SPOONS AND FOLKS ARE STORED ARE SOILED. CLEAN AND SANITIZER SPOON AND FOLK HOLDERS 2. CHEST FREEZERS ARE SOILED AND NEED TO BE DEFROSTED
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. PLASTIC HOLDER WHERE THE SPOONS AND FOLKS ARE STORED ARE SOILED. CLEAN AND SANITIZER SPOON AND FOLK HOLDERS 2. CHEST FREEZERS ARE SOILED AND NEED TO BE DEFROSTED
Location: Kitchen (back)
Equipment: Chest freezer
|
01/08/2013 | Routine |
- 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: Pan of noddles stored on the floor
Location: Kitchen
|
08/21/2012 | Routine |
| No violation noted during this evaluation. | 04/30/2012 | Routine |
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Kitchen
Equipment: Hand sink
- 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 shall be used for hand washing only.
Location: Kitchen
Equipment: Hand sink
- 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.
Comments: Clean accumulated grease along the hood. Remove soiled cloths taped to hood and replace with a clean cloths.
Location: Kitchen
- 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: Cooling bucket of teas stored on the floor. Store 6 in above the floor.
Location: Kitchen
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12/08/2011 | Routine |
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