- General Comments that relate to this Inspection
All construction items for both walls; floors and ceilings have been corrected. FRP board installed on South wall. Floors have been replaced in both dry storage room and in walk in reefer. All violations corrected at time of reinspection. Thank you.
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6/24/2015 | Routine Reinspection 2nd | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
- General Comments that relate to this Inspection
Construction items for floors; walls and ceilings remain uncorrected. A reinspection will be conducted on 06/06/15 for remaining violations.
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5/8/2015 | Routine Reinspection 1st | 98 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
030) Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.Fried rice in rice cooker temped at 112 F; meat wontons @ 50 F; pooled eggs @ 47 F and rice noodles @ 45 F. Observed lettuce mix with a recorded temperature of 49 F in ice bath. Reviewed with operator to fully ice down cut leafy greens such as lettuce and maintain cold holding at 40 F or lower. ** Food temped out of temperature voluntarily discarded; corrected on site.
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Observed two door reach in unit across from cookline with a recorded temperature of 45 F. Food temped above 43 F. Do not use unit until repaired and cold holding at 40 F or lower. PHF potentially hazardous foods moved into walk in unit noted at 40 F.
- [1] In-use food; ice dispensing utensils properly stored
Observed rice scoops stored in standing water. Reviewed with operator to store rice scoops in ice water baths or clean and dry. ** This is a repeat violation from 2014. ***Recommend acquiring a crock pot to hot hold in-use scoops in hot water at 140 F or higher. All in-use equipment such as ladels; scoops; tongs; spatulas; etc must be washed; rinsed and sanitized at least once every 4 hours.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed metal deflector plate in ice machine dirty. Facility shall discard all ice and thoroughly clean and sanitize ice machine. Filters shall be cleaned and entire unit wiped down.* Do clean icescoop and icescoop container on a daily basis. Observed both of these items dirty. * Scoop and metal ice scoop container cleaned at time of inspection.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly.The following list of items shall be corrected:1) Chain Carbon Dioxide tanks with supplied chain in back room to prevent damage to valves.2) Clean all door handles of all heavy food debris buildup. 3) Clean interior of stainless steel cabinets where bag in the box soda system is stored.4) Remove heavy bicarbonate buildup at hot water dispensor. Recommend using vinegar to remove hard water buildup and scale.5) Remove cigarette butts and cigarette containers from bottom of mop sink. DO NOT ALLOW EMPLOYEES TO SMOKE INSIDE PREMISE.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floor in need of repair. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface. The following floor areas shall be repaired within 30 days:1) The linoleum flooring in the dry storage room shall be replaced to be durable and in good repair. Observed several large holes in linoleum flooring.2) Observed metal flooring in walk in unit with heavy rust and metal eroding in several areas in walk in unit. Floors shall be resurfaced to be smooth; durable and easily cleanable. The floors shall be installed to be impervious to water. 3) The floor tiles throughout kitchen shall be cleaned and disinfected. Any broken floor tiles shall be replaced and entire back kitchen floors shall be sealed to be smooth and easily cleanable. 350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.Observed ceiling overhead in hallway near walk in units with heavy sagging. Observed holes in sheet rock and paint peeling off walls in back kitchen. Facility shall repaint entire back kitchen in a light color. Do remove all loose paint and peeling paint prior to repainting back kitchen. ** This is to be corrected within 30 days.
- [5] Necessary toxic items properly stored; labeled; used
400) Label all containers of toxic chemicals with name of contents.Observed 2 spray bottles not labeled to its chemical contents. * Corrected on site.
- General Comments that relate to this Inspection
Cold holding temps. checked OK throughout walk in unit and at makeup unit. Food temps. recorded < 41 F. Hot and sour soup and egg drop soup temped above 140 F. Chlorine dishwasher recorded at 100 ppm. Chlorine sanitizer buckets stored properly. Reviewed with operator to decrease the amount of bleach used at sanitizer buckets to be at levels between 50-100 ppm.Handsinks properly stocked and observed good handwashing amongst food handler staff.** Reviewed with operator and owner to conduct a deep cleaning of entire facility. Back of kithen must be maintained in a clean and sanitary condition. A reinspection is required.
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5/6/2015 | Routine Inspection 1st | 80 |
- [1] Original container; properly labeled
All recycled food containers shall be labeled to the contents of the food to prevent misuse. Observed oil stored in a plastic bottle labeled :Siracha hotsauce."|1|2205|2016-03-29
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly.(1) The sliding two door "True" cold holding beverage unit must be repaired so that the door opens and closes properly. This will provide a proper cold holding seal to the cold holding unit. (2) The two stainless steel prep tables in the back kitchen shall be repaired so that the bottom shelves do not have to be supported up by a can of food. Repair prep tables to be in good repair. (3) The fanguards in both the walk in refrigerator and walk in freezer shall be cleaned of all dust debris buildup.
- [1] Storage; handling of clean equipment / utensils
All in use utensils such as rice scoops; ladels and other serving spoons must be stored in a clean container or in a ice water bath. Do not store rice paddles and spoons in plain water. All in use serving equipment must be washed; rinsed and sanitized at least once every 4 hours.
- [1] Installed; maintained
Observed leaks at both faucets at 3 compartment sink. Must have hot and cold water under adequate pressure with no leaks.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed floors dirty under stainless steel prep tables. Facility shall replace missing floor tiles or seal concrete under these tables so that the floor is smooth and easily cleanable. Observed floor dirty in storage room where mop bucket is stored.Floor in walk in freezer observed dirty and littered.
- General Comments that relate to this Inspection
Restaurant has 3 other Certified Food Protection Managers:(1) Jose J Ramirez(2) Winnie T King(3) Yee WooHot holding temperatures recorded:Egg drop soup @ 178 F; white rice @ 165 F; and fried rice @ 150 F.Cold holding temperatures recorded:Makeup table: Pork @ 34 F; beef @ 41 F; chicken @ 41 F; tofu @ 39 F; and shrimp at 43 F. * Operator placed bag of ice on top of shrimp at makeup table at time of inspection. Chlorine dishwasher recorded at 100 ppm. Do lower concentration of bleach at sanitizer buckets to be at levels between 50-100 ppm. Reviewed with operators 2 step cooling process. Food properly stored away from chemicals. Food stored off floor. Handsinks properly stocked with liquid soap and sanitary disposeable towels. Bathrooms observed stocked and clean. Ice machine observed clean. Proper storaged of ice scoop in separate clean container. Dairy dates current.Restaurant has made improvements in acquiring active managerial control. Back of house kitchen staff has a full time food protection manager who oversees training of employees.
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9/12/2014 | Routine Inspection 1st | 96 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed bean sprouts; shredded lettuce and other leafy greens stored at room temperature. Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.* All cut leafy greens observed wilted voluntarily discarded; approx. 4 pounds; corrected on site. Reviewed with operator that cut leafy greens must be cold held at 40 F or lower to prevent bacteria growth.
- General Comments that relate to this Inspection
This is a follow up reinspection for restaurant to monitor for compliance of active managerial control and sanitation of kitchen.Cold holding temperatures recorded at makeup up tables; cold holding units:Precooked chicken at 39 F - 41 F; raw shrimp @ 43.3 F; precooked pork @ 40-44 F and potstickers @ 45 F. Discussed with operator to lower thermostat and monitor for cold holding of food at 40 F or lower. DO temp foods on a daily basis to monitor for proper cold holding. Observed several areas of kitchen dirty. Do maintain routine and regular deep cleaning of kitchen to prevent encrusted food debris buildup on surfaces and hard to reach areas. Health inspector pointed out several areas in back kitchen were heavy buildup of food and soil have accumulated on light switches; door handles and equipment used in food service. Steamed rice temped at 159 F. Melons of all typs (i.e.: watermelon; canteloupe; honey dew; etc; cut leafy greens and cut tomatoes must be cold held at 40 F or lower.No other reinspection is required. Do maintain facility in a clean and organized manner until next annual inspection in 2014. Continue monitoring food handlers for proper hygenic processes using active managerial control. Monitor food temps and note any corrective action.
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7/18/2013 | Routine Reinspection 3rd | 95 |
- General Comments that relate to this Inspection
All violations corrected at time of re-inspection. Thank you.Cold holding makeup table recorded with the following food temperatures:Cut up cooked chicken @ 39.8 F; beef slices @ 40.6 F and wheat noodles @ 41.4 F. Operator and Certified Food Protection Manager has acquired a digital thermometer. Please continue to monitor food temperatures by temping foods at makeup table. This operation demonstrates active managerial control and promotes proper cold holding of potentially hazardous foods. Consider creating a log and training employees to temp foods at least once every 4 hours to monitor food for proper cold holding. Continue to keep kitchen in a clean; orderly and sanitary condition. A reinspection will be conducted in July to monitor for compliance.
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4/26/2013 | Routine Reinspection 2nd | 100 |
- [4] Facilities to maintain product temperature
Observed food temperatures in makeup table with recorded food temperatures above 40 F. Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Noodles at 50 F; bamboo shoots at 45 F; raw shrimp @ 43 F. Please repair makeup table to cold hold foods at 40 F or lower. Do temp the foods at makeup table to be at 40 F or lower. This is a repeat violation and second request. Failure to correct violation will result in a reinspection fee being assessed. Food protection manager has acquired a digital thermometer. Please temp foods at least once every four hours to monitor for proper cold holding at 40 F or lower.A reinspection is required.
- General Comments that relate to this Inspection
All other violations corrected at time of reinspection. Thank you for correcting all other violations prior to the abatement date. Makeup table must be repaired to be cold holding food at 40 F or lower. Do adjust temperature so ambient air temperature is around 36-38 F so foods cold holding will be at 40 F or lower.
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4/23/2013 | Routine Reinspection 1st | 96 |
- [4] Facilities to maintain product temperature
Observed cold holding makeup table (South side) with recorded food temperatures of food between 47-51 F. Chicken temped at 51 F and noodles temped at 47 F. Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.* Approximately 20 pounds of food voluntarily discarded. Do not use this side of the makeup table until repaired and food can be cold held at 40 F or lower. Corrected on site.
- [2] Food protected during storage; preparation; display; service; transportation
Observed several containers of food not covered being stored in makeup tables and food stored on hostess line. Food not covered. Except during cooling; all food products must be covered to prevent potential contamination.Observed carrot slices stored directy below raw meat in walk in refer. Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.
- [1] Thermometers provided and conspicuous
Please provide a thermometer at reach in freezer. Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [1] In-use food; ice dispensing utensils properly stored
Observed scoops for dry storage: rice; salt; sugar and in msg with scoops stored improperly and handles to scoops in food product. Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.Observed rice paddle and soup ladle stored improperly in plain water. Rice paddles shall be stored in a dry clean container or in ice and water to prevent bacterial growth. All in use food service equipment such as serving utensils must be washed; rinsed and sanitized at least once every 4 hours.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed vent overhead hand sink in kitchen with buildup of dust and visible debris. Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly.Observed shelves and junctions between stainless steel prep table and makeup unit with debris buildup. Clean these areas on a routine basis.Observed gasket to makeup table torn on lower left side of door. Please reapir broken gasket to provide a proper seal.
- [1] Single service: articles; storage; dispensing; used
Observed take out containers stored on ground in dry storage room. Improper storage of single service articles. Store all single service articles at least 6" off ground to avoid cross contamination.
- [1] Wiping clothes: clean; use restricted
Observed several wet wiping cloths stored improperly on counters of back kitchen. Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed liquid soap dispenser not working in front of kitchen. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.
- General Comments that relate to this Inspection
Cold holding temperatures recorded:Pork @ 39 F; shrimp @ 41.0 and raw shrimp @ 41 F. Hot holding temperatures recorded:Egg drop soup @ 157 F; fried rice @ 155 F and white rice at 167 F.Chlorine dishwasher recorded at 100 ppm and chlorine sanitizer bucket recorded at 100 ppm. Discussed with operator importance of keeping kitchen clean and sanitary. Kitchen must be maintained in a sanitary condition to prevent cross contamination. Bathrooms observed properly stocked. Please declutter the mop room and storage room of all items not used in the operations of the businesss. Clean all the cigarette butts from the mop room floor. Do not allow employees to smoke inside the restaurant facility. A reinspection is required. This restaurant has had repeated critical violations over repeated years. Repeat inspections will be conducted to monitor restaurant for compliance.
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4/18/2013 | Routine Inspection 1st | 87 |
- General Comments that relate to this Inspection
Routine Reinspection:All violations from 04/03/2012; corrected.Make-up refrigeration repaired and checked at <40F.
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4/10/2012 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Observed right side make-up refrigeration operating at approximately 48F; repair unit to ensure 40F or below. Potentially hazardous beef; chicken; pork; and eggs moved to another refrigeration unit.(reinspection required)
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed both make-up cutting boards in need of a re-surface/or replacement; food contact surfaces must be smooth and easily cleanable.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall replace refrigeration gaskets in main food preparation area; gaskets are worn/damaged and no longer cleanable.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean and sanitize reach-in refrigeration systems; handles; shelves in walk-in refrigeration; and shelves in kitchen; observed build-up of food debris. Maintain all surfaces free of build-up/soils to prevent possible cross-contamination.Clean all faucet handles at handsinks; observed build-up of debris.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Maintain a sanitizer bucket on front line at all times and maintain 50-100ppm chlorine or 200-400ppm quatinary ammonia.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; hot-sour soup at 158F; egg flour soup at 156F; white rice holding at 144F; fried rice holding at 152F; and chicken cooking at 189F.Cold-holding food products at make-up refrigeration to be corrected as noted above.Dishwasher checked at 50-100ppm chlorine on final rinse sanitization (clean under dishwasher machine)Handsinks stocked and functional; reviewed handwashing and employee illness policies.Perform a deep cleaning in all kitchen areas before reinspection and maintain clean on a regular schedule.
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4/3/2012 | Routine Inspection 1st | 91 |
- General Comments that relate to this Inspection
Routine Reinspection:All violations from 03/03/2011 corrected.
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3/8/2011 | Routine Reinspection 1st | 100 |
- [5] Hands washed and cleaned; good hygienic practices
Employees must practice more handwashing. Facility Managers shall provide handwashing education to all staff. Handwashing is one of the single most important defenses in preventing foodborne illness.Handwashing shall occur under warm water with soap for at least 20 seconds under warm water.Education and correction on-site******
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair/re-place cutting boards to ensure a cleanable surface. All surfaces must be smooth and easily cleanable.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair reach-in refrigeration system on front line to eliminate water collection; water collection may contribute to microorganisms.Facility shall repair unit to ensure a cleanable surface; one area damaged with collection of food debris.Facility shall purchase new dishwasher racks; racks are soiled and no longer cleanable.
- [1] Installed; maintained
Facility shall leave hot-water valve turned on at all times to ensure effective handwashing. Facility shall reverse hot and cold water valves to reflect the correct colors for hot and cold water.Facility shall repair water leaks at three-compartment sink.Turn up hot-water temperature in customer restroom; water was observed luke warm****
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Employee drinks observed on food preparation line without lids and straws. Maintain all employee drinks with lids and straws.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding/cooking temperatures checked good; rice holding at 159 degrees; chow mein cooked to 185 degrees; beef fried rice cooked 181 degrees.Cold-holding checked good; pork at 42 degrees; scallops at 41 degrees.Dishwasher sanitizing at 50-100ppm chlorine on final rinse sanitization.Walk-in refrigeration checked approximately 37 degrees ambient temperature and freezer checked at -7 degrees.Notes:Please ensure all tea kettles are sent through the dishwasher after each use.One mercury containing light bulb needs a shield; repair burned out lights over three-compartment sink.Repair pealing paint on walk-in refrigeration door; use only non-toxic/non VOC paint when repairing.
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3/3/2011 | Routine Inspection 1st | 90 |
- [1] In-use food; ice dispensing utensils properly stored
new violation:All utensils used for in-use food operations must be stored in a way to avoid cross-contamination and the growth of microorganisms. Observed scoops for cooked rice stored in standing water. Store scoops and utensils in a clean dry container or in a container with ice to avoid the growth of microorganisms.
- General Comments that relate to this Inspection
Routine Re-inspection:All violations from 6/24/2010 corrected; one new violation noted above.
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6/28/2010 | Routine Reinspection 1st | 99 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed raw egg yolks at 62 degrees on counter; all potentially hazardous foods must be kept at 40 degrees or below.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed two make-up refrigeration units on front line with water collection. Units must be repaired to eliminate water collection; in addition; units shall be cleaned.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth. Observed several rags laying in food preparation areas with no sanitizer. Rags must be kept in sanitizer to prevent microorganisms.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed one handsink without soap; all handsinks must be kept with soap and sanitary towels to encourage good handwashing.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility must clean under equipment and throughout food preparation areas; observed food debris throughout the facility.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall repair damaged walls near walk-in refrigeration unit and in food preparation areas.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Facility shall perform a deep cleaning by routine reinspection scheduled for 6/28/2010. All potentially hazardous foods must be kept under refrigeration to prevent bacterial growth.Facility shall educate all staff on proper handwashing procedures; handwashing shall occur under warm water with soap for 20 seconds.Dishwasher checked at 50-100ppm chlorine on final rinse sanitization.Walk-in refrigeration checked at 37 degrees ambient temperature; please ensure that raw chicken and raw eggs are stored below ready-to-eat foods.Fried rice checked at 162 degrees; egg flour soup at 152 degrees; white rice at 141 degrees.Mandatory reinspection scheduled for 6/28/2010
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6/24/2010 | Routine Inspection 1st | 89 |
- General Comments that relate to this Inspection
All corrections from 5/29/2009 corrected.
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6/5/2009 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed food products stored in #10 cans (metal non-food grade containers.) Facility shall transfer all food products to food grade containers after opening cans.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Facility shall re-surface all cutting boards with deep cracks to maintain a smooth easily cleanable surface.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed water pooling in two reach-in refrigeration units on front line. Facility shall repair units to avoid water pooling.Facility shall install a splash guard at rear handsink near make-up unit. This will help prevent possible cross-contamination with food products.Facility shall replace all dishwasher racks; racks very worn and dirty.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean and sanitize all reach-in refrigeration units.Facility shall clean and sanitize all handles of equipment to help prevent possible cross-contamination.
- [1] Storage; handling of clean equipment / utensils
Observed salad tong handles in the salad and knives stored between make-up units. Facility shall store all handles and utensils to avoid possible cross-contamination with food products.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed one of the handsinks in kitchen without sanitary towels. Facility shall maintain sanitary towels at all times for effective handwashing.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding and final cook temperatures checked good; egg flour soup at 154 degrees; sweet and sour soup at 156 degrees; rice at 167 degrees; kung pau chicken cooked to 189 degrees.Dishwasher checked at 50-100ppm chlorine on final rinse cycle.Walk-in refrigeration checked at 36 degrees; freezer at -2 degrees.Notes:Facility must complete a deep cleaning prior to re-inspection and complete all the above violations within 7 days.Facility shall practice more handwashing; reviewed the importance of washing with warm water and soap for at least 20 seconds.
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5/29/2009 | Routine Inspection 1st | 90 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
FOUND PANS OF CHICKEN; PORK AND BEEF STORED IN TOP OF REACH-IN BETWEEN 65-75F. PRODUCT HAD BEEN COOKED AND WAS PLACED IN TOP PANS WITH BAGS OF ICE ON TOP TO HELP COOL. PREP REACH-INS ARE NOT DESIGNED TO COOL HOT FOODS DOWN. ONCE FOOD IS COOKED IT MUST BE COOLED DOWN TO 40F IN SHALLOW PANS IN THE WALK-IN COOLER WITHIN 4HOURS. ONCE FOOD IS COOLED DOWN TO 40F THEN IT MAY BE PLACED IN REACH-IN UNIT. THIS WAS CORRECTED ON SITE.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
NO PAPER TOWELS AT BACK KITCHEN HAND SINK. MUST PROVIDE PAPER TOWELS AT HANDSINKS AT ALL TIMES FOR PROPER HANDWASHING. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:COOK LINE HANDSINKS AVAILABLE AND PROPERLY STOCKED.GOOD COLD HOLDING TEMPS INSIDE REACH-IN UNITS; CHICKEN 41F; PASTA 40F; FRIED SHRIMP 42F; FRIED PORK 40F.GOOD HOT HOLDING TEMPS; SOUP 170F; RICE 173F.GOOD FOOD STORAGE IN WALK-IN UNIT.DISHWASHER GOOD AT 100PPMDRY STORAGE AREA CLEAN AND IN GOOD ORDER.FACILITY IS MUCH CLEANER; GOODCONTINUE TO PLACE BAGS OF ICE ON TOP OF COOKED MEAT IN THE TOP OF THE REACH-IN UNIT TO MAINTAIN PROPER FOOD TEMP AT 40F OR BELOW.
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12/9/2008 | Routine Inspection 1st | 93 |
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