- Critical: Raw chicken is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- In-use utensils are stored with handles in contact with food. (scoop for flour) (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Condiments are stored next to handsink where they are not protected from splashing and contaminations. Ginger is stored on top of paperwork on a shelf. (1 penalty point)
Corrected on site.
2 occurences.
- Clean equipment is stored in a location subject to splash contamination from a sink. Kitchen scissors are stored dirty in between use. (1 penalty point)
Corrected on site.
2 occurences.
- Surfaces around front hand sink are lined with cloth towels. (1 penalty point)
Corrected on site.
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too strong. (Chlorine sanitizer greater than 200 ppm). (6 penalty points)
Corrected on site.
- Critical: The interior of the ice machine is unclean. Interior surfaces of the ventilation hood are unclean. Shelves throughout the kitchen are unclean to sight and touch. (6 penalty points)
3 occurences.
- Reach-in cooler handles are dirty. Non-food contact surfaces of various equipment are dirty. There is an accumulation of food debris under the grill. Exterior surfaces of food containers are dirty. (1 penalty point)
4 occurences.
- Drain pipe from walk in cooler is not installed to be easily cleanable. (1 penalty point)
- The floor is dirty in various areas. Walls are dirty in various areas. Floor sinks are dirty. (1 penalty point)
3 occurences.
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7/20/2015 | Routine | 71 | Advise & Educate |
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- A drinks cooler is being used to store potentially hazardous food. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- An exterior door is not tight fitting. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
|
12/29/2014 | Followup | 90 | Advise & Educate |
- Critical: Employee food is being held on food preparation surfaces. (3 penalty points)
- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
Corrected on site.
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
- Rice scoops are stored in standing water. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Critical: Sriracha bottles are being re-used. Food is being stored in non-food grade containers. (6 penalty points)
2 occurences.
- Drinks coolers are being used to hold potentially hazardous foods. (1 penalty point)
- The hand sink was blocked with a collander. (1 penalty point)
Corrected on site.
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- There is an accumulation of food debris under the grill. Non-food contact surfaces of various equipment are dirty. (1 penalty point)
2 occurences.
- An exterior door is not tight fitting. (1 penalty point)
|
12/23/2014 | Routine | 66 | Advise & Educate |
- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Rice scoops are stored in standing water. In-use utensils are stored with handles in contact with food. (1 penalty point)
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
Corrected on site.
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Old sriracha bottles are being re-used to hold soy sauce. (1 penalty point)
Corrected on site.
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Cooking utensils are stored dirty. (1 penalty point)
- Drinks coolers are bang used to store potentially hazardous, solid food. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Multiple gaskets are damaged on a refrigerator units and are repaired with duct tape and scotch tape. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: There is no measurable sanitizer in the wiping cloths. There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
2 occurences.
- Surfaces of various cooking equipment are heavily encrusted with food debris. (1 penalty point)
- Critical: Shelving in walk-in cooler is dirty. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. The meat slicer is unclean to sight and touch with significant accumulation of debris. The vegetable slicer is unclean to sight and touch. The interior of the ice bin is dirty. Dispensers in the soda machine are dirty. (6 penalty points)
6 occurences.
- The interior of the microwave is unclean. (1 penalty point)
Corrected on site.
- Fan covers are dirty in the walk in cooler. Non-food contact surfaces of various equipment are dirty. Reach-in cooler gaskets are dirty. Reach-in cooler handles are dirty. (1 penalty point)
4 occurences.
- Critical: Employees are using handsink to drain vegetables and customer drinks. (3 penalty points)
- Light bulbs are not shielded or shatter resistant above food preparation areas. (1 penalty point)
- An exterior door is not tight fitting. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
- Shelving is dirty. (1 penalty point)
- Critical: Chemicals are stored above food and food equipment. (6 penalty points)
Corrected on site.
|
12/17/2014 | Routine | 37 | Advise & Educate |
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Food in the coolers is not covered to prevent contamination. A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
2 occurences.
- Various equipment in the back storage room are not commercial grade. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Soda nozzles are dirty. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. The canopener is unclean to sight and touch. (6 penalty points)
3 occurences.
- Non-food contact surfaces of various equipment are dirty. Exterior surfaces of cooking equipment are dirty. There is an accumulation of food debris under the grill. Fan covers in the walk-in cooler are dirty. (1 penalty point)
4 occurences.
- The ceiling surfaces above the server station is not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Walls are dirty in various areas. (1 penalty point)
- Critical: Chemicals are stored above food equipment. (6 penalty points)
|
1/7/2014 | Routine | 80 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Food safety manager certification is expired. (1 penalty point)
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. A raw meat package is stored in contact with with ready-to-eat food in the walk-in cooler. (6 penalty points)
2 occurences.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- A container of food is being stored on the floor. Food is being stored on the floor in the walk in freezer. A container of food is being stored on the floor. Not all food the refrigerator is being covered to prevent contamination. (1 penalty point)
4 occurences.
- Critical: Potentially hazardous food is being cooled at room temperature. (3 penalty points)
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Food equipment is stored around mop sink. (1 penalty point)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- Critical: Shelves in the walk-in cooler are unclean to sight and touch. The underside of the shelf above a preparation table is unclean. Shelves throughout the kitchen are unclean to sight and touch. (6 penalty points)
3 occurences.
- Critical: The inside of the ice machine is dirty. (6 penalty points)
- Exterior surfaces of food containers are dirty. Exterior surfaces of cooking equipment are dirty. There is an accumulation of food debris under the grill. Reach-in cooler handles and gaskets are dirty. Non-food contact surfaces of various equipment are dirty. (1 penalty point)
5 occurences.
- The floor is dirty in various areas. Walls are dirty in various areas. The floor is dirty beneath cooking equipment. The floor is dirty in the walk-in cooler. (1 penalty point)
4 occurences.
|
11/27/2012 | Routine | 67 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Raw meat is stored above other foods in the freezer. Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Critical: Potentially hazardous food is being cooled at room temperature. (3 penalty points)
- Critical: Fried pork, shrimp and chicken are being held at 44°F in a reach in cooler. (6 penalty points)
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. Shelves in the walk-in cooler are unclean to sight and touch. The interior of the ice machine is unclean. The underside of the shelf above a preparation table is unclean. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. Shelves throughout the kitchen are unclean to sight and touch. Interior surfaces of a reach in cooler are unclean. (6 penalty points)
7 occurences.
- Exterior surfaces of food containers are dirty. Fan covers in the walk-in cooler are dirty. Exterior surfaces of cooking equipment are dirty. Shelves in the walk-in cooler are dirty. There is an accumulation of food debris under the grill. Reach-in cooler handles are dirty. Non-food contact surfaces of various equipment are dirty. (1 penalty point)
7 occurences.
- A light bulb at the vent hood is missing a shatter proof cover. (1 penalty point)
- The back door is propped open. (1 penalty point)
- The floor is dirty in various areas. The ceiling is dirty in various areas. Walls are dirty in various areas. The floor is dirty in the walk-in cooler. The floor is dirty beneath cooking equipment. (1 penalty point)
5 occurences.
- The hand sink is not maintained in a clean condition. (1 penalty point)
- Nonfunctional equipment is stored on the premises. (1 penalty point)
|
10/14/2011 | Routine | 70 | Advise & Educate |
- Critical: Raw meat is stored above ready-to-eat foods in the reach-in cooler. (6 penalty points)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
3 occurences.
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
Corrected on site.
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (6 penalty points)
Corrected on site.
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
2 occurences.
- Reach-in cooler handles are dirty. Reach-in cooler gaskets are dirty. (1 penalty point)
2 occurences.
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
Corrected on site.
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
- Critical: A container of sanitizer is not labeled. (6 penalty points)
- Critical: A food container is being used to store sanitizing solution. (6 penalty points)
- The No Smoking sign is not posted at front entrance. (1 penalty point)
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2/16/2011 | Routine | 66 | Advise & Educate |
- Wet wiping cloths are stored on top of the counter. (1 penalty point)
Corrected on site.
- A bucket with food is stored on the floor inside the walk-in cooler. (1 penalty point)
Corrected on site.
- Critical: Various foods inside the walk-in cooler are not date-marked. (6 penalty points)
Corrected on site.
- Boxes with single-use items are stored on the floor. (1 penalty point)
Corrected on site.
- Critical: The front hand sink is blocked or used to put utensils. (3 penalty points)
Corrected on site.
- The back door is left open. (1 penalty point)
Corrected on site.
- There is no hand wash sign in the front hand sink. (1 penalty point)
- The wall, ceiling, and floor throughout the kitchen are oily or unclean. (3 penalty points)
3 occurences.
|
9/20/2010 | Routine | 83 | Advise & Educate |
- Critical: Raw meats are stored by ready to eat foods. (6 penalty points)
- Frozen shrimp is being thawed in stagnant water. (1 penalty point)
- Critical: Raw eggs are held at 53 degrees F on the counter. (6 penalty points)
- Critical: Several cooling units are unclean inside. Presence of black mildew inside the ice bin machine. (12 penalty points)
2 occurences.
- Critical: Numerous units are unclean outside. Excess food accumulation. (6 penalty points)
- The can opener blade is unclean. (3 penalty points)
- The walk in floor is unclean. Some wall and counter areas are unclean. The cooking area has excess of grease accumulation. (3 penalty points)
3 occurences.
- The walk in light intensity is low. (1 penalty point)
- Walls, floors and ceilings are unclean. (1 penalty point)
|
2/1/2010 | Routine | 61 | Advise & Educate |
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