- General Comments that relate to this Inspection
Routine Reinspection:All violations from 03/31/2015; corrected.Observed proper thawing****
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4/3/2015 | Routine Reinspection 1st | 100 |
- [2] Potentially hazardous food properly thawed
070) Incorrect thawing. Thaw all foods under continuously cold running water; under refrigeration; in the microwave; or as part of the cooking process to prevent bacteria growth.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed several non-food contact surfaces in need of cleaning; facility shall clean all reach-in refrigeration systems and gaskets; shelves; handles on equipment; microwave; lids on make-up refrigeration unit etc. (Maintain clean to avoid possible cross-contamination)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; red curry at 187F; green curry at 184F; coconut soup at 153F; steamed rice at 176F.Cold-holding checked good; chicken at 37F; beef at 42F; cooked and cooled curry at 36F.Handsinks stocked and functional; however; please leave sanitary towels inside the dispenser. (reviewed importance of handwashing and glove use with ready-to-eat foods)Dishwasher checked at 50-100ppm chlorine on final rinse sanitization.Sanitizer bucket checked at >100ppm chlorine (please keep concentration between 50-100ppm chlorine).All refrigeration and freezer units checked within regulation; products properly stored. Recommend date labels on food products to ensure a maximum hold time of (7) days.Facility has regular licensed pest control service.Restrooms stocked and functional.Reinspection on 04/03/2015.
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3/31/2015 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
All violations from previous inspections have been corrected. Storage in reach-in unit is much improved. All raw chicken is on bottom shelf; raw beef above that and vegetables and above that. Operator is aware of cooling practices and is no longer required to fax logs to WCHD. Recommend continuing to utilize logs to ensure all product is cooled properly.
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5/19/2014 | Routine Reinspection 2nd | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed raw chicken stored above cooked product and cooked eggs stored in a hotel pan that was stored along with bags of raw chicken in reach-in fridge. Store all raw foods below cooked and ready to eat foods to prevent cross contamination. Corrected on site.
- General Comments that relate to this Inspection
Violations noted on the previous inspection have been corrected with the exception of the above. Cooling problems still noted. Operator was instructed to maintain cooling logs during last inspection but they have not been completed. Cooling logs must be used for all products cooled and faxed weekly to WCHD until futher notice. The above two high risk issues were not adequately corrected. Please be advised that failure to correct violations during future inspections may result in further enforcement action including re-inspection fees of $71 per inspection or possible permit suspension.
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4/15/2014 | Routine Reinspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination. Ensure all foods are stored in refrigeration units in the following order from top to bottom: ready to eat foods (veggies or cooked and cooled foods); fish; pork; beef and chicken. Corrected on site. Observed raw chicken stored next to ready to eat vegetables in make-up unit. Operator re-arranged vegetables to place onions near chicken as all onions are always cooked prior to serving. Corrected on site.Observed restaurant consumer food stored in home style refrigerator with employee personal foods. Ensure all consumer food is stored in an approved commercial refrigerator and separate from employee food. Corrected on site.
- [1] In-use food; ice dispensing utensils properly stored
Observed knives stored in dirty container along with tools and stem thermometers. Ensure all knives are cleaned and sanitized regularly and stored in a separate container or clean surface. Observed clean dishes stored on a plastic perforated mat with food debris under the mat. Ensure all clean dishes are stored on a clean surface.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Observed make-up fridge unit with non working thermometer and reach-in fridge with no thermometer. Stem thermometers for checking final cook temperature were stored in bin next to tools and knives. Ensure each refrigerator and freezer has a working thermometer and store all stem thermometers in a sanitary manner. Also ensure stem thermometers are being used to monitor cooking and cooling temperatures. Minimum cooking temperature log provided to operator.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Remove cardboard and duct tape between microwave and make up fridge. Replace with non absorbant; smooth and easily cleanable material.
- General Comments that relate to this Inspection
General Notes: Handsinks clean and stocked. Observed employees washing hands. Discussed glove use policy. Ensure gloves are changed and hands are still washed in between changing tasks. Hot holding OK. Curry stock @ 183F. Rice @ 187F. Cold holding at make up unit OK. Curry sauce @ 40F. Eggs in cooling process @ 96F. * Ensure eggs are stored in small portions while cooling/ large batch cooling should be performed in the reach-in or walk-in. Reachin fridge holding within regulation. Soup @ 45F; rice @ 42F; ground chicken @ 45F; tofu @ 40F. Par cooked chicken @ 100-116F (in cooling process). Ensure chicken is re-heated to 165F within 4 hours or finish cooling to 40F within same time period. Discussed cooling process with operator. Ensure potentially hazardous foods are cooled to 70F within 2 hours and from 70F to 41F within an additional 4 hours; for a total of 6 hours cooling. Cooling temperature logs provided to operator. Produce walk in holding at 41F. Dishwasher @ 100ppm Chlorine. Sanitizer buckets @ 100ppm Chlorine. Facility needs a deep cleaning of all floors; walls; handles; microwaves; etc. Ensure a regular cleaning schedule is developed and followed.Discussed employee illness policy. Ensure employees with gastointestial illness (vomitting or diarrhea) are excluded for 48 hours after symptoms stop.
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3/31/2014 | Routine Inspection 1st | 94 |
- [1] In-use food; ice dispensing utensils properly stored
Knives stored in between equipment. Store knives in a clean and sanitary condition to prevent potential cross contamination. *Corrected immediately*
- General Comments that relate to this Inspection
Hand sink stockedWalk in @ 40F-raw product stored correctly-cooled soups @ 39FUpright reach in @ 42F - within thermometer error-cooled curries @ 42F-raw product stored stored on bottom shelf**Discussed keeping an eye on unit to ensure proper temperatue of 40F or below. Reviewed proper thermometer calibration techniques with operator. Discussed using product temperatures to ensure that thermometer is accurate.Freezer okDishwasher @ 100ppm chlorineTest strips availableSanitizer buckets in place - 100ppm chlorineHot held rice @ 155FHot curries @ 160FThermometer on siteIce machine cleanScoop stored correctlyFacility clean
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3/11/2013 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
All violatons from the last inspection have been correctedDishwasher 100 ppm CLAll food storage goodAll reach-in fridges <41FReach-in freezer <32FCooked items for made to order food are keep in short pans in reach-in fridge 41F
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5/25/2012 | Routine Inspection 2nd | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization. Must utilize 3 compartment sink with wash-rinse-sanitize method until is fixed. Operator called for dishwasher maintenance during inspection.
- General Comments that relate to this Inspection
Handwashes clean and stockedAll reach-in fridges <=41FReach-in freezer <=32FAll food storage goodSteamed rice 150FIce scoop storage goodGeneral cleanliness goodRecommendation(s): Suggest having thermometers in all fridge freezer units even if if they have internal thermometers in case they fail. Suggest keeping a daily dishwasher log to ensure dishwasher is working properly.
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5/24/2012 | Routine Inspection 1st | 96 |
- [1] Original container; properly labeled
Label containers as to product content.
- [2] Food protected during storage; preparation; display; service; transportation
No employee personal food storage in customer product refri. **Note: Immediately removed-
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product. Do not overload food (sauce) bins to prevent food contact where hand grasps ladle.
- General Comments that relate to this Inspection
Handsinks fully stockedAll Reach-ins were <40FReach-in Frzr @-2FWalk-in Refrig @36FTemps noted: Garlic Tofu @178F; Grn Onions & Chicken @191F; Coconut Soup @186F; Beef & vegetables 172F; Raw chicken pieces @37FAll Dry goods stored 6" above floorHi-temp dishwasher used for utensils - observed 185F Rinse temp-Customer restrooms clean and stocked
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6/14/2011 | Routine Inspection 1st | 96 |
- [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. Beef cut strips found out on counter @58F. **Voluntarily discarded
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.**Immediately corrected
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Need to clean ceiling vents-** Cleaned @time of insp.-
- General Comments that relate to this Inspection
Handsinks fully stockedWalk-in Refrig. @ 38FReach-in Refrig. @35FReach-in Frzr. @0FTemps noted: Hot Shrimp @175F; Curry soup @145FHi-Temp dishwasher used v- observed 182F Rinse CycleCustomer restrooms clean and stocked
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4/28/2010 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
Wendy Brooke Lampert **Note: She has completed her CFPM class w/Tony Patinini 2 weeks ago and is waiting for her results. Mr. Pastini verified that she did indeed pass the course. She will register w/WCDHD when she receives her certificate.Handsinks were fully stockedReach-in refrig. temps were all <40FReach-in Frzr temps were <0FTemps noted: Hot curry chicken @174FHot Tofu held @ 153FHi-temp dishwasher used - observed rinse temp @187FRestrooms were clean and stocked
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5/7/2009 | Opening Inspection | 100 |
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