- [1] Original container; properly labeled
MUST LABEL ALL BULK CONTAINERS WITH CONTENTS. LABEL CONTAINERS THAT ARE NOT ORIGINAL TO AVOID CONFUSION OF CONTENTS.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
MUST PROVIDE CHLORINE TEST STRIPS TO MONITOR DISHWASHER SANITIZER LEVEL. HAD TEST STRIPS THAT HAD GOTTEN WET AND WERE NOT WORKING.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
PROVIDE A CONTAINER OF SOAP TO HANDSINK AT END OF COOKLINE BY STOVE TOP. HAND SOAP MUST BE AVAILABLE AT ALL TIMES FOR PROPER HANDWASHING.
- General Comments that relate to this Inspection
NOTES:OTHER HANDSINKS AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD HANDWASHING WHILE ON SITE.LEFT HANDWASHING SIGNAGE WITH OPERATOR.GOOD HOT AND COLD HOLDING TEMPS - ALL WITHIN REGULATION.ALL FOOD IS PROPERLY STORED.FACILITY USES ICE WATER FOR COOLING - NOT OBSERVED WHILE ON SITE.DISHWASHER GOOD AT 100PPM CHLORINE.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.DISCUSSED NOT COVERING PORTIONED FOOD ITEMS UNTIL THEY ARE COOLED DOWN TO 41F OR BELOW. DISCUSSED COOLING DOWN WITH ICE AFTER PORTIONED OUT AND BEFORE COVERING TO ALLOW FOR THE HEAT TO ESCAPE.DISCUSSED NEW FOOD REGULATIONS.DISCUSSED NO BARE HAND CONTACT WITH READY TO EAT FOODS. MUST USE A BARRIER OF GLOVES; TONGS; TISSUE PAPER OR UTENSILS WHEN HANDLING READY TO EAT FOODS.NO ADDITIONAL CFPM. FACILITY HAS NOT HAD ANYONE FAIL A CFPM TEST WITHIN THE LAST YEAR.
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.SPEED GUN AND HOLDER CLEAN;ICE SCOOP PROPERLY STORED;GLASSES WASHED IN KITCHEN DISHWASHER WHICH WAS GOOD AT 100PPM CHLORINE;.DISCUSSED NO BARE HAND CONTACT OF READY TO EAT FOODS INCLUDING CONDIMENTS.
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10/12/2015 | Routine Inspection 1st | 95 |
- [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: designed; constructed; maintained; installed; located
Facility shall replace torn/damaged refrigeration gaskets; all gaskets must be smooth and easily cleanable.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean/sanitize bar reach-in refrigeration systems; observed some build-up.
- [1] Installed; maintained
Facility shall repair leak under three-compartment sink; observed pan collecting water.Facility shall repair leak under dishwasher spray gun sink; observed pan collecting water.Facility shall secure loose handsink faucet on food line.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed one of the bar floor drains (draining slow); facility must hydro flush or snake drain; hotel maintenance connected to restaurant and on-site for immediate repair.
- [1] Lighting provided as required; fixtures shielded
370) Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.Observed several lights in food preparation areas without shields.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; red curry at 178F; cream curry at 176F; coconut soup at 183F; green curry at 147F; rice at 157F; egg flour soup at 161F.Cold-holding checked good; raw chicken at 38F; raw beef at 36F; shrimp at 39F; cooled curry soup at 42F.Dishwasher checked at 50-100ppm chlorine on final rinse sanitization; sanitizer buckets available at 50-100ppm chlorine.Handsinks checked stocked and functional; reviewed handwashing.Reviewed employee illness policies and symptoms to be aware of.Note:please purchase new lids for bulk food storage containers.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:All bar glassware sent to main kitchen for sanitization.Handsink stocked and functional; please leave ALL articles out of handsink.Ice properly dispensed.Speed gun and cup holder checked clean.
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10/7/2014 | Routine Inspection 1st | 94 |
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean single door freezer unit on main line; in addition; all refrigeration gaskets need cleaning and sanitizing......observed build-up of debris.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean and sanitize bar reach-in refrigeration units; observed some build-up.
- [1] Wiping clothes: clean; use restricted
Prior to food preparation; facility shall make a sanitizer bucket on main line and keep wiping cloths in solution of 50-100ppm chlorine or 200-400ppm quatinary ammonia.correction on-site
- [1] Installed; maintained
Observed one of the floor drains draining slow; facility shall hydroflush or snake drain.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; red curry at 158F; steamed rice at 166F; coconut soup at 162F; panang curry at 164F; bean soup at 162F.Cold-holding checked good; raw beef at 43F; raw chicken at 37F; raw pork also 37F; egg yolks at 44F.Dishwasher sanitizing at 50-100ppm chlorine on final rinse sanitization.Handsink checked stocked and functional; observed handwashing.All refrigeration and freezer systems checked within regulation; walk-in ambient temperature at approximately 36F. Food products properly stored.Cooling procedures checked good; thawing procedures checked good.Overall sanitation checked good****
- General Comments that relate to this Inspection
The following was observed at the time of inspection:All glassware sent to main kitchen dishwasher for washing/sanitization.Handsink stocked with sanitary towels and soap.Refrigeration units holding at <40F; juice/dairy date codes ok.Please monitor soda nozzle gun and cup and soak daily; observed a little build-up.
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10/8/2013 | Routine Inspection 1st | 96 |
- [1] Thermometers provided and conspicuous
Observed three reach in cooler with missing thermometers. Stock coolers with thermometers to help monitor temperatures. Corrected on site.
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.All other reach in coolers at 40 f or below-chicken 41 f-egg 39 f-beef 41 f-chicken 40 fWalk-in cooler at 43 f. Product temped between 41 f and 43 f after lunch rush. Monitor cooler; especially during busy times. Adjust cooler down if necessary as cooler must hold food product at 40 f or below.Hot holding temps good-soup 156 f-steamed rice 160 f - 187 f-fried rice 140 fObserved good food storageDiscussed cooling procedures. Per operator; ice baths and shallow pans are used - good.Sanitizer buckets at 100 ppm chlorineDishwasher sanitzing at 100 ppm chlorine. Test strips on site.Facility clean and well keptEnsure employee drinks are covered with a lid and straw and stored away from customer food/food prep areas.
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Barware bussed to kitchen - Dishwasher sanitzing at 100 ppm chlorineSanitizer bucket at 100 ppm chlorine - Test strips on site.Cooler at 34 fBar clean and well kept
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10/16/2012 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms/handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 38 fMake-up unit at 38 f- 44 f (during lunch rush and across from cook line). Monitor unit above 40 f to ensure that it recovers quickly after lunch rush and adjust if necessary.-salmon 41 f-beef 38-41 f-chicken 42 f-shrimp 40 fHot holding temps good-soup 175 f-rice 160 fGood food storage observed. Observed raw foods below ready to eat foods.Dishmachine sanitizing at 100 ppm chlorine.Sanitizer buckets at 100 pp chlorine. Test strips on site.Facility very clean and well keptReviewed cooling procedures. Ensure food product cools from 140 f to 70 f within two hours. If this is achieved; facility has an additional 4 hours to go from 70 f to 40 f. If facility cannot reach 140 f to 70 f within 2 hours; facility only has 4 total hours to go from 140 f to 40 f. Reviewed procdures (shallow pans uncovered; ice baths; ice wands; ect.) Ensure employees are not batching product back together until product has completely cooled to 40 f. Inspector will e-mail cooling/temp logs to operator. Shelves in dry storage room will need to be sanded/resealed or replaced within next year.
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms/handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Refers holding at 38 - 40 fBar ware bussed back to kitchen - dishmachine tested at 100 ppm chlorine.Bar clean and well kept.Ice scoops store properly.
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9/29/2011 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed improper cooling procedures. Observed chicken on line at 100 degrees that had been cooked that morning. Observed vegetable curry at 55 degrees that had been prepared the night before. Food must cool from 140 f to 70 f within 2 hours and 70 f to 40 f within 4 hours. Utilize shallow pans; ice wands; ice baths; etc to cool. Corrected on site. Chicken moved to shallow pan and vegetable curry voluntarily discarded. Continue to monitor staff to ensure they are cooling properly.
- General Comments that relate to this Inspection
Notes:Handsinks and restrooms properly stockedDiscussed importance of handwashingDiscussed sick policies and 48 hour exclusion for GI symptomsHot holding temps good-chicken curry 170f-sweet and sour chicken 175 f-soup 180 f-rice 178 fVeggie cooler at 40 f-tofu 45 f (after lunch rush)Meat reach in 39 f-pork 40 fWalk-in cooler at 38 f-beef 40 fWalk-in freezer at 10 fDishwasher sanitizing at 50 ppm chlorine. Test strips on site.Good food storage. Good separation of raw and RTEFacility very clean and well kept
- General Comments that relate to this Inspection
No violations noted.Notes:Handsink and restroom properly stockedDiscussed importance of handwashing. Discussed sick policies and 48 hour exclusion for employees ill with GI symptomsGlass ware washed in kitchenBar clean and well kept
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9/29/2010 | Routine Inspection 1st | 98 |
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Handsink in men's employee restroom in need of recaulking. Remove old caulk and recaulk to ensure smooth easily cleanable surface.Light in walk-in cooler not shielded. Cover light to prevent glass from shattering.
- General Comments that relate to this Inspection
Notes:Handsinks and restrooms properly stockedAll refer units at 40 degrees F or belowChicken 39 degrees F; Pork at 38 degrees F; Beef at 37 degrees FHot holding temps good - Rice at 180 degrees F; Soup at 190 degrees FDiscussed cooling procedures - goodDiscussed importance of employee hygiene/handwashing.Discussed employee sick policies and 48 hour exclusion requirement
- General Comments that relate to this Inspection
No violations noted.Notes:Handsink properly stocked. Remind staff to keep handsink accessible at all times.Refer unit at 40 degrees FBar very clean and well keptGlassware washed in kitchen (dishwasher sanitizing at 100 ppm chlorine)
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8/31/2009 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
All refrigeration checked good at or below 40FAll freezers at or below 0FOrking is pest control operatorHandsinks and restrooms (employee and public) properly stockedOK to issue permit to operate
- General Comments that relate to this Inspection
Handsink stockedRefrigeration <40FOK to issue permit to operate
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5/22/2009 | Opening Inspection | 100 |
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