- Critical: Food safety manager certification is expired. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- Critical: Bagged, uncookded chicken is in contact with bagged, uncooked meat in reach-in freezer. (6 penalty points)
Corrected on site.
- Dontainers of food are not all stored at least 6 inches above floor. (1 penalty point)
- Critical: Uncooked chicken measures 47 f at cold table. Uncooked shrimp measures 44 F in walk-in. Cut leafy greens measure 45 F in glass door reach-in. (6 penalty points)
3 occurences.
- Clean kitchenware is not all stored covered/inverted. (1 penalty point)
- Painted, Wooden shelving unit is not all smooth. (1 penalty point)
- Non-portable equipment (ice machine) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Non-portable equipment(glass door reach-in) is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- Glass door reach-in listed for storage of non-potentially hazardous, bottled or packaged food, is holding unpackaged lettuce. (1 penalty point)
- Condensate is dripping from bottom of fan box in walk-in and is not repaired to drain exclusively through existing condensate drain line to mop sink. (1 penalty point)
- Areas of wall are not clean. (1 penalty point)
|
7/16/2015 | Routine | 74 | Advise & Educate |
- Rice scoops are stored in water in crock pot that measures 126 F (1 penalty point)
- Critical: Raw chicken measures 46 F at cold table. (6 penalty points)
- Critical: Wooden basket (not in use during inspection) used in contact with steaming rice, is not free of open seams and is not smooth (3 penalty points)
- Critical: Cook fills container of water at hand sink. (3 penalty points)
Corrected on site.
- Less than 50 foot candles of light are measured at food prep surfaces. (1 penalty point)
|
8/26/2014 | Routine | 86 | |
- Critical: 'Person in charge did not understand / know that garlic in oil is a time/temperature control for safety food. (3 penalty points)
Corrected on site.
- Critical: Raw chicken and raw meat wrapped in plastic are touching each other in freezer. (6 penalty points)
Corrected on site.
- Critical: Garlic in oil out of temperature control, measures 76 F and is not identified with a written time of service / discard. (6 penalty points)
Corrected on site.
- Non-portable equipment (glass door reach-in) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Non-portable equipment (glass door reach-in) is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- Less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
|
11/4/2013 | Routine | 82 | Advise & Educate |
- Various floor surfaces are damaged. Most broken tiles have been replaced. (1 penalty point)
|
2/15/2013 | Followup | 99 | Permit re-instated |
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and management of hand washing. The person in charge is unable to demonstrate knowledge of correct procedures for cleaning and sanitizing utensils and food contact surfaces. (3 penalty points)
2 occurences.
- Food in the reach-in cooler is not covered to prevent contamination. (1 penalty point)
- Critical: Green Curry in walk in measures to 45°F Dated 2-13-13. Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
- Critical: Half and half is being held at 51°F in a turbo air 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)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Critical: There is no Quaternary Ammonia sanitizer test kit available. Which they are using in 3-comp sink. (3 penalty points)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Sanitizer concentration in final compartment of the 3-comp is too strong. (6 penalty points)
- Critical: The interior of the ice bin is dirty. (6 penalty points)
- Critical: No cold water at hand sink. Water is to Hot to wash hands. 159 F (3 penalty points)
- Various floor surfaces are damaged. (1 penalty point)
- walls in-walk in are dirty. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Critical: A stainless steel container of sanitizer is not labeled. (6 penalty points)
- Critical: Establishment is closed for not having a hand sink that is usable in food prep and warewash areas. Temperature of water at hand sink is 159 degrees F. There is no cold water at the hand sink. Only one hand Sink in the kitchen. PIC is unable to demonstrate knowledge on how to wash, rinse, and sanitize at a 3 comp sink. (100 penalty points)
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2/14/2013 | Followup | 0 | Permit Suspension |
- Critical: An employee did not wash hands between clean and dirty tasks. An employee did not wash hands before putting on gloves. (6 penalty points)
2 occurences.
- Critical: An employee washed hands at the dump sink. (3 penalty points)
- Critical: The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and management of hand washing. The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and control of cross contamination. The person in charge is unable to demonstrate knowledge of correct procedures for cleaning and sanitizing utensils and food contact surfaces. (3 penalty points)
3 occurences.
- 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)
- Critical: An employee did not change gloves between dirty and clean tasks. (6 penalty points)
- A container of food is being stored on the floor in the walk in cooler. Food is being covered with a towel in reachin. (1 penalty point)
2 occurences.
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
- Critical: Raw chicken is being held out of temperature control at 56°F on a sink. (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)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Clean dishes are being towel-dried after cleaning and sanitizing. (1 penalty point)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- The 3-compartment sink and drain board are not sealed to the adjacent wall. (1 penalty point)
- Non-portable equipment is not elevated at least 6 inches above the floor and is not sealed to the floor. (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 final rinse of the dish machine. (6 penalty points)
Corrected on site.
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Shelves throughout are dirty. (1 penalty point)
- Equipment at 3-comp sink was washed and rinsed, but not Sanitized. (1 penalty point)
- Critical: The hand sink is blocked. (3 penalty points)
- Pipe from dish machine is repaired not according to plumbing code. (1 penalty point)
- Critical: There is no hot water available in the facility. (3 penalty points)
Corrected on site.
- Employee purse stored on food prep counter. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
- •The walls are dirty in the walk-in cooler. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Using cardboard as a mat. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
- The entrance lacks "No Smoking" signage. (1 penalty point)
|
1/29/2013 | Routine | 16 | |
| No violation noted during this evaluation. | 8/2/2012 | Followup | 100 | Approved |
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