Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
DISCONTINUE DUMPING WASH WATER, FROM KITCHEN FLOOR, OUTSIDE. DISPOSE OF WASTE WATER IN MOP SINK.
-
OBSERVED WET WIPING CLOTHS ON PREP COUNTERS AND BUFFET TABLES. STORE WET WIPING CLOTHS IN SANITIZER BUCKETS BETWEEN USE. (CHLORINE SANITIZER CONCENTRATION AT 100 - 200 PPM)
-
PORK AT 128F, SAUSAGE AT 126F, AND CHICKEN AT 125F IN BUFFET TABLE. MAINTAIN ALL HOT POTENTIALLY HAZARDOU FOODS AT 140F OR ABOVE. (MAKE SURE FOODS ARE AT PROPER TEMPERATURE BEFORE PLACING IN BUFFET TABLES.)
-
PROPERLY LABEL ALL BULK FOOD CONTAINERS IN KITCHEN.
-
PROVIDE A SCREEN DOOR FOR BACK KITCHEN EXIT WHICH TOTALLY ENCLOSES DOORWAY. CURRENT SCREEN DOOR IS OPEN AT THE TOP. THE SCREEN DOOR MUST BE ATTACHED TO DOORWAY.
-
PROVIDE HOT WATER FOR HANDWASHING SINK AT WAIT STATION.
-
PROVIDE TEST STRIPS FOR CHECKING CONCENTRATION OF CHLORINE SANITIZER. MAINTAIN WIPING CLOTH BUCKETS BETWEEN 100 - 200 PPM CHLORINE.
-
REMOVE CARDBOARD LINERS FROM TWO DOOR REFRIGERATOR. IF REPLACED, PROVIDE LINERS WHICH ARE NON-ABSORBENT AND WASHABLE SUCH AS METAL FOOD TRAYS.
-
REMOVE THE DUCT TAPE ATTACHED TO COOK LINE HOOD.
-
RINSE WATER TEMP IN DISHWASHER WAS LESS THAN 160F. PROVIDE SERVICE FOR DISHWASHER AND PROVIDE RINSE WATER TEMP OF 180F. USE 3 COMPARTMENT SINK FOR DISHWASHING UNTIL DISHWASHER IS FIXED. (SERVICE HAS BEEN CALLED)
|
Full
|
Apr 7, 2009
|
82 |
-
CHLORINE CONCENTRATION IN ONE SANITIZER BUCKET WAS AT O PPM. MAINTAIN 100 - 200 PPM CHLORINE IN ALL SANITIZER BUCKETS.
-
MAINTAIN AN EMPLOYEE ILLNESS LOG AND HAVE AVAILABLE AT ALL TIMES.AND FOR REVIEW DURING INSPECTIONS.
-
OBSERVED WET WIPING CLOTHS ON PREP COUNTERS AND BUFFET TABLES. STORE WET WIPING CLOTHS IN SANITIZER BUCKETS BETWEEN USE. (CHLORINE SANITIZER CONCENTRATION AT 100 - 200 PPM)
-
PROPERLY LABEL ALL BULK FOOD CONTAINERS IN KITCHEN.
-
PROVIDE A SCREEN DOOR FOR BACK KITCHEN EXIT WHICH TOTALLY ENCLOSES DOORWAY. CURRENT SCREEN DOOR IS OPEN AT THE TOP. THE SCREEN DOOR MUST BE ATTACHED TO DOORWAY.
-
PROVIDE HOT WATER FOR HANDWASHING SINK AT WAIT STATION.
-
REMOVE THE DUCT TAPE ATTACHED TO COOK LINE HOOD.
-
SECURE ALL CARBON DIOXIDE TANKS, INCLUDING EMPTY TANKS,
|
Full
|
Apr 7, 2010
|
84 |
-
BOXES OF SOYBEAN OIL ARE STORED ON FLOOR IN DRY STORAGE ROOM. STORE ALL FOOD AT LEAST 6 INCHES ABOVE FLOORS ON NSF APPROVED RACKS.
-
CLEAN INTERIOR OF KITCHEN HOOD TO REMOVE ACCUMULATION OF OIL/DUST.
-
MAINTAIN AN EMPLOYEE ILLNESS LOG AND HAVE AVAILABLE AT ALL TIMES.AND FOR REVIEW DURING INSPECTIONS.
-
PROVIDE SCOOPS WITH HANDLES FOR BULK RICE CONTAINERS. STORE SCOOPS OUT OF BULK CONTAINER ON A CLEAN, NON-ABSORBANT SURFACE.
-
SEAL GAP UNDER OUTSIDE DOOR IN KITCHEN TO PREVENT ENTRANCE OF RODENTS AND INSECTS.
-
SECURE ALL CARBON DIOXIDE TANKS, INCLUDING EMPTY TANKS, ---COMPLIED DURING 4-5-11 INSPECTION.
|
Full
|
Apr 5, 2011
|
94 |
-
BOXES OF SOYBEAN OIL ARE STORED ON FLOOR IN DRY STORAGE ROOM. STORE ALL FOOD AT LEAST 6 INCHES ABOVE FLOORS ON NSF APPROVED RACKS.
-
BROCCOLI WAS WASHED AND THEN PUT BACK INTO SHIPPING CONTAINER. RE-WASH THE BROCCOLI AND PLACE IN A CLEAN CONTAINER.
-
CHORINE SANITIZER IN SANITIZER BUCKET WAS LESS THAN 50 PPM. PROVIDE CHLORINE SANITIZER WITH A CONCENTRATION OF 50 - 200 PPM.
-
CLEAN CUTLERY WAS STORED IN A DIRTY CONTAINER LOCATED ON SHELF BELOW PREP COUNTER. WASH CUTLERY AND STORE IN A CLEAN NON-ABSORBANT CONTAINER WITH A LID .
-
CLEAN INTERIOR OF KITCHEN HOOD TO REMOVE ACCUMULATION OF OIL/DUST.
-
CLEAN THE MOP SINK (AND WALLS) AND MAINTAIN IN CLEAN CONDITION.
-
CUT MELON IN COLD BUFFET TABLE AT 60F. DISCARD MELON. MELON MUST BE KEPT AT 41F OR BELOW.
-
DISCONTINUE USING PLASTIC TRAYS FOR STORAGE IN DRY STORAGE ROOM AND WALK IN COOLER. PROVIDE NSF APPROVED RACKS.
-
PROVIDE SCOOPS WITH HANDLES FOR BULK RICE CONTAINERS. STORE SCOOPS OUT OF BULK CONTAINER ON A CLEAN, NON-ABSORBANT SURFACE.
-
REPLACE DAMAGED AND DIRTY DOOR SEAL IN BOTTOM OF COLD WELL UNIT.
-
SEAL GAP UNDER OUTSIDE DOOR IN KITCHEN TO PREVENT ENTRANCE OF RODENTS AND INSECTS.
-
SECURE ALL CARBON DIOXIDE TANKS, INCLUDING EMPTY TANKS, ---COMPLIED DURING 4-5-11 INSPECTION.
|
Full
|
Apr 19, 2012
|
76 |
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