- Not all food employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: There is no certified food safety manager employed at the establishment. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- Food employee is not using hair restraint. (1 penalty point)
- Spoon handle is touching food topping. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food bucket is stored on the floor in the storage room. (1 penalty point)
- Critical: Food is cooling in covered containers and is being stacked. (3 penalty points)
Corrected on site.
- Critical: Bean sprouts are held out of temperature control on a counter at 70 F. Cooked chicken is held out of temperature control on a counter at 67 F. (6 penalty points)
Corrected on site.
2 occurences.
- 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: Non-food grade containers are being used to store food in the refrigerators. Non-food grade basket is being used to hold fried rice. (6 penalty points)
2 occurences.
- Food equipment is stored on the floor in the kitchen. (1 penalty point)
- Ice scoop handle is broken. (1 penalty point)
- The floor is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
2 occurences.
- The kitchen and storage room is cluttered with equipment. (1 penalty point)
- Critical: Raid spray can is being used in the establishment. (6 penalty points)
Corrected on site.
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10/22/2015 | Routine | 61 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- Food employee is not using hair restraint. (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Containers of food are being stored on the floor. (1 penalty point)
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
- Critical: Bean sprouts are being held out of temperature control at 58 °F on a counter. (6 penalty points)
Corrected on site.
- Critical: Cooked food held over a day is not date-marked. (3 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Critical: The canopener blade is unclean to sight and touch. The ceiling interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- Sides of cooking equipment are dirty. (1 penalty point)
- Window has no screen. Back screen door is not tight fitting. (1 penalty point)
2 occurences.
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11/4/2014 | Routine | 70 | Advise & Educate |
- Critical: Employees are eating in food preparation areas. (3 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: A phone charger is stored on a cutting surface. (6 penalty points)
- Raw meat is stored above other foods in the freezer. A container of food is being stored on the floor. (1 penalty point)
2 occurences.
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- linens used to cover food. Various surfaces are lined with foil. (1 penalty point)
2 occurences.
- Non-portable equipment is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- Single-use items are being re-used. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are unclean. (6 penalty points)
- Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
- A window has no screen. An exterior door is not tight fitting. (1 penalty point)
- The ceiling is dirty in various areas. (1 penalty point)
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9/9/2013 | Routine | 70 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLVHD. (1 penalty point)
- Rice scoops are stored in standing water. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- The Kenmore freezer equipment is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- The rear surfaces of the wok are unclean. (1 penalty point)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- An open window does not have a screen. An exterior door is not tight fitting. (1 penalty point)
2 occurences.
- Various ceiling surfaces are damaged. (1 penalty point)
- The floor is dirty under the wok. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
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10/8/2012 | Routine | 82 | Advise & Educate |
- Not all food employees have a current food handler card. www.Statefoodsafety.com (1 penalty point)
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Thai Basil is wrapped in newspaper in the prep table. (1 penalty point)
- Potentially hazardous food (rice) is thawing at room temperature. (1 penalty point)
- Critical: A consumer advisory is not provided in the printed menu for animal foods that may be served undercooked. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- a wok pan is stored on the ground. (1 penalty point)
- Cardboard is being used as shelf liner. (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)
- The floor is dirty in various areas especially near the grease trap. Walls are dirty in various areas. The ceiling is dirty in various areas. (1 penalty point)
3 occurences.
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11/8/2011 | Routine | 75 | Advise & Educate |
- Food safety manager certification is expired. (1 penalty point)
- Rice scoops are stored in standing water noted at 83F. (1 penalty point)
- Critical: Bean sprouts stored in water of a container noted at 68*F. (6 penalty points)
- Clean plates are not covered or inverted to prevent contamination. (1 penalty point)
- Some wire rack shelving in the five door fridge is no longer smooth and easily cleanable. (1 penalty point)
- A couple of rubber door gaskets on a couple of different fridges noted in disrepair. (1 penalty point)
- Cutting board is scratched and scored and no longer easily cleanable. (1 penalty point)
- The interior of the cold prep table doors are soiled. (1 penalty point)
- Critical: Hand sink is blocked by containers stored in front of it. (3 penalty points)
- Various areas of kitchen floor, walls, ceiling, and light covers noted soiled. (1 penalty point)
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8/26/2010 | Routine | 83 | Advise & Educate |
- Certified food safety manager license is expired. (1 penalty point)
- Critical: A container of raw beef is stored above cooked vegetables in the prep table fridge. (6 penalty points)
Corrected on site.
- The ice scoop handle is in contact with the ice in the ice machine. (1 penalty point)
Corrected on site.
- Rice scoops are being stored in water noted at 67*F. (1 penalty point)
- A couple of wet wipe cloths are stored on the counter tops. (1 penalty point)
- Flooring beneathe cookline noted with excessive amounts of grease. Some light covers are soiled. Walls by fryer and wok are excessively soiled with grease. (3 penalty points)
3 occurences.
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10/8/2009 | Routine | 87 | Advise & Educate |
- The certified food safety manager license is expired. (1 penalty point)
- Critical: Cook did not wash their hands between cleaning off dirty dish and working with food. (6 penalty points)
- Critical: An open employee drink is stored in the kitchen. (6 penalty points)
Corrected on site.
- Critical: Raw meat is stored above produce in the prep table fridge. (6 penalty points)
Corrected on site.
- The prep table fridge does not have an ambient air thermometer. (1 penalty point)
- The interior ceiling in the microwave is dirty. (3 penalty points)
- The flooring beneathe the dry storage shelves is dirty. Some kitchen walls are dirty. Some light covers are dirty. (3 penalty points)
3 occurences.
- Critical: A chemical in a spray bottle is not labeled. (6 penalty points)
|
12/4/2008 | Routine | 68 | Advise & Educate |
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