- [2] Food protected during storage; preparation; display; service; transportation
50) LINE TEMPS ON TOP OF PREP REFER LITTLE HIGH 44-46 DEGREE F WENT OVER SHALLOWING/ADDING ICE.
- [1] In-use food; ice dispensing utensils properly stored
90) SCOOPS IN FLOUR/SUGAR BOTH IN PRODUCT AND ICE WENT OVER STORING HANDLES UP AND OUT OF PRODUCT. CORRECTED ON SITE
- General Comments that relate to this Inspection
NOTES:RESTAURANT OKCOOLING SPARERIBS 130-119 BEEN OUT 1 HOUR WENT OVER COOLING CHICKEN WINGS AT 80 DEGREE F BOTH PUT IN REFER/FREEZERLINE: SHRIMP 46; PORK 44; CHICKEN 45 HAD THEM SHALLOW OUT AND ADD ICE TO SOME STUFF MAKE SURE CAN MAINTAIN 41 DEGREE F OR BELOW.WALK IN ALL PRODUCT AT 41 DEGREE F OR LOWER PROPERLY STOREDHAND SINKS OK OBSERVEDWENT OVER GLOVE USE WENT OVER THAWING AND PREP.
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9/3/2015 | Routine Inspection 1st | 97 |
- [2] Food protected during storage; preparation; display; service; transportation
50) HAD CHICKE NJUST SITTING IN SINK; ALL IN 50 DEGREE F RANGE. MUST STORE UNDER RUNNING WATER OR IF PREPPING SHOULD DO SMALLER QUANTITIES. CORRECTED ON SITE
- [1] Single service: articles; storage; dispensing; used
240) SCOOPS IN FLOUR AND STARCH WERE STORED HANDLES IN PRODUCT; MUST STORE HANDLES UP OUT OF PRODUCT. CORRECTED ON SITE
- General Comments that relate to this Inspection
NOTES:HANDSINK OKHOT HOLDING OK ALL TEMP AT 140 DEGREE F OR HIGHERPREP REFER AT 37 DEGREE F PRODUCT OK SOME WAS AT UPPER 40 ABOVE ICE RIM SO WENT OVER DOWN SIZING OR PUTTING DEEPER IN ICE BATHWALK IN WAS GOOD PRODUCT PROPERLY STOREDWOOD PREP CUTTING TABLE DO RAW AND COOKED DEEP GROOVES THEY ARE GETTING RID OF TABLE TO STAINLESSSICK POLICYTHERMOMETERS DISHWASHER HIGH TEMP 200 DEGREE F
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6/30/2014 | Routine Inspection 1st | 97 |
- [2] Food protected during storage; preparation; display; service; transportation
50) Had multiple pans of already cooked meats being held on prep table. All the temps were 53-60 degree F. They were sitting on top of ice; need to use ice water so pans will sit in ice or turn up prep refer. Corrected on site.
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
160) Dishwasher booster pump was not on so only reaching 120 degree F. Once pump was turned on got to 185 degree F corrected on site.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) There was a spill in the walk in freezer that tried to clean up with I think baking soda and rags; baking soda all over and rags were frozen causing trip hazard. 7 Days.
- General Comments that relate to this Inspection
Notes:Restaurant okHandsinks okRefer temps were all at 40 degree F or lower.Freezer at -5 degree F storage okMake sure go over thawing procedures
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8/28/2013 | Routine Inspection 1st | 95 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
FOUND CLOTH TOWEL STORED ON TOP OF WONTONS. MUST NOT USE CLOTH TOWELS TO COVER FOOD. MUST ONLY USE FOOD GRADE MATERIAL. CORRECTED ON SITE.
- [1] In-use food; ice dispensing utensils properly stored
FOUND RICE UTENSILS STORED IN WATER. MUST STORE UTENSILS IN ICE WATER TO HELP REDUCE THE GROWTH OF BACTERIA.
- [1] Storage; handling of clean equipment / utensils
FOUND KNIVES STORED BETWEEN WALL AND PREP TABLE. MUST NOT STORE UTENSILS BETWEEN EQUIPMENT TO REDUCE THE RISK OF CONTAMINATION. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:RE-INSPECTION FROM ROUTINE INSPECTION ON 11/2/12HIGH TEMP DISHWASHER GOOD AT 190F AT MANIFOLD.GOOD COLD HOLDING TEMPS.MUST PROVIDE ICE FOR THIS FACILITY UNTL NEW ICE MACHINE IS INSTALLED.
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11/5/2012 | Routine Reinspection 1st | 96 |
- [2] Food protected during storage; preparation; display; service; transportation
FOUND CLOTH TOWELS STORED ON TOP OF WONTONS. MUST NOT USE CLOTH TOWELS TO COVER FOOD; THE CHEMICALS USED IN THE LAUNDERING PROCESS CAN LEACH INTO FOOD. MUST ONLY USE FOOD GRADE MATERIAL TO COVER FOOD. CORRECTED ON SITE.FOUND RIBS AND WONTONS IN REACH-IN AT 50F. RIBS HAD BEEN PLACED IN REACH-IN AT 11:00AM; INSPECTION CONDUCTED AT 2:00PM. ALL FOOD IN REACHIN MUST BE AT 40F OR BELOW. DISCUSSED PROPER COOLING METHODS. RIBS AND WONTONS TAKEN OUT AND PLACED IN WALK-IN TO COOL DOWN.
- [1] In-use food; ice dispensing utensils properly stored
FOUND RICE UTENSILS STORED IN WATER. MUST STORE UTENSILS IN ICE WATER TO HELP REDUCE TO GROWTH OF BACTERIA.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
HIGH TEMP DISHWASHER NOT PROPERLY REACHING 180F AT MANIFOLD. ENGINEERING CALLED WHILE ON SITE AND REPAIRED VALVE ON STEAM TANK. MUST ENSURE THAT DISHWASHER IS ALWAYS WORKING PROPERLY PRIOR TO USE. CORRECTED ON SITE. NOW AT 180F AT MANIFOLD.
- [1] Storage; handling of clean equipment / utensils
FOUND KNIVES STORED BETWEEN WALL AND PREP TABLE. MUST NOT STORE UTENSILS BETWEEN EQUIPMENT TO REDUCE THE RISK OF CONTAMINATION OF UTENSILS. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.GOOD HOT AND COLD HOLDING TEMPS EXCEPT MENTIONED ABOVE.FREEZER AND WALKIN IN GOOD ORDER.DISCUSSED PROPER COOLING PROCEDURES. MUST UTILIZE ICE WATER BATHS AND STIRRING PRODUCT TO HELP FACILITATE COOLING. ALL POTENTIALLY HAZARDOUS FOODS MUST BE COOLED FROM 140F-40F WITHIN 4 HOURS.ICE MACHINE IS BROKEN AND A NEW ONE HAS BEEN ORDERED. UNTIL NEW ICE MACHINE IS INSTALLED THIS FACILITY MUST HAVE ICE BROUGHT IN ON A DAILY BASIS TO HELP WITH COOLING OF PRODUCT AND USED ON COOK LINE TO ENSURE PRODUCT STAYS AT 40F OR BELOW.
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11/2/2012 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
NOTES:RE-INSPECTION FROM 9/29/11 INPSECTION.ALL PREVIOUS VIOLATIONS HAVE BEEN CORRECTED.PROPER FOOD STORAGE.FRONT COOK LINE REACH-IN NOW PROPERLY HOLDING FOOD BETWEEN 39F-44F
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10/12/2011 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
PREP STATION REACH-IN AT 54F. FOOD WAS JUST PREPPED 1 HOUR PRIOR TO INSPECTION. MUST HAVE UNIT REPAIRED TO PROPERLY HOLD FOOD AT 40F OR BELOW. INSPECTION WAS CONDUCTED AT LUNCH TIME. OK TO ICE FOOD DOWN ON THE INSIDE OF UNIT AND REDUCE PORTIONS OF FOOD AT TOP OF UNIT FOR LUNCH RUSH. AFTER LUNCH RUSH PLACE FOOD IN WALK IN UNIT TO MAINTAIN PROPER FOOD TEMPERATURE.
- [2] Food protected during storage; preparation; display; service; transportation
FOUND PANS OF CUT VEGETABLES STORED UNDER COUNTER ON TOP OF REACH IN UNIT. DO NOT STORE FOOD IN THIS LOCATION SINCE UNDERNEATH OF COUNTER IS NOT ROUTINELY CLEANED AND SANITIZED AND TO REDUCE THE RISK OF CONTAMINATION OF PRODUCT FROM SOMETHING FALLING INTO PANS. FOUND A CLOTH TOWEL USED TO COVER A PAN OF GREEN BEANS IN REACH-IN. DO NOT USE CLOTH TOWELS TO COME INTO CONTACT WITH FOOD ITEMS TO REDUCE THE RISK OF CHEMICALS USED IN THE LAUNDERING PROCESS TO LEACH INTO FOOD. USE ONLY APPROVE FOOD CONTACT MATERIAL. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.HIGH TEMP DISHWASHER GOOD AT 195F AT MANIFOLD.GOOD COLD HOLDING TEMPS IN NEW PREP REACH-IN.DISCUSSED PROPER COOLING PROCEDURES. CURRENTLY COOLING SOUP IN 5 GALLON PLASTIC CONTAINERS OUT ON COUNTER. DISCUSSED USING ICE WATER BATHS AND ICE WANDS TO COOL FOOD DOWN IN PROPER TIME FRAME.DISCUSSED PROPER STORAGE OF MEATS DURING THAWING PROCESS IN WALK-IN. DO NOT THAW MEATS IN CARDBOARD BOXES ON THIN SHEET PANS TO REDUCE THE RISK OF CROSS CONTAMINATION ISSUES WITH THE RAW JUICES FROM BEING SPILT DURING MOVING PAN. DISSCUSSED USING DEEP PANS SEPERATED WITH A PERFERATED PAN TO CATCH THE RAW JUICES.
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9/29/2011 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
NOTES:OK TO ISSUE PERMIT TO OPERATE.ALL PREVIOUS ITEMS HAVE BEEN CORRECTED FROM INSPECTION ON 4/28/11HANDSINK PROPERLY INSTALLED.THERMOMENTERS IN ALL REACH-INS.HANDSINK DESIGNATED AND STOCKED ON COOKLINE.HIGH TEMP DISHWASHER GOOD.
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5/6/2011 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
THE FOLLOWING ITEMS MUST BE CORRECTED PRIOR TO ISSUING A PERMIT TO OPERATE.1. INSTALL A HANDSINK WITH BOTH HOT AND COLD RUNNING WATER IN THE PREP AREA BY 2-COMP SINK AND WALK-IN FREEZER. HANDSINK MUST BE STOCKED WITH SOAP AND PAPER TOWELS.2. DESIGNATE A HANDSINK ON FRONT COOK LINE AND STOCK WITH SOAP AND PAPER TOWELS.3. INSTALL NEW DOOR GASKET ON UP-RIGHT REACH-IN #173 TO ENSURE DOOR PROPERLY SEALS. cHECK ALL OTHER DOOR GASKETS TO ENSURE IN GOOD ORDER.4. SEAL THE SIDES OF THE 2-COMP SINK AND HANDSINK AT END OF COOK LINE TO WALL TO ELIMINATE ANY GAPS.5. PROVIDE THERMOMETERS IN ALL REFRIGERATORS AND ENSURE THAT EQUIPMENT WILL KEEP FOOD AT 40F OR LESS.6. CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES PRIOR TO USE.7. SEAL/FOAM IN ALL OPENINGS AROUND PLUMBING.OK TO STOCK WITH FOOD AND START TRAINING STAFF. CALL BRENDA WICKMAN AT 328-2488 WHEN READY FOR RE-INSPECTION.
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4/29/2011 | Opening Inspection | 100 |
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