- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND PROPERLY STOCKED.HANDWASHING SIGNAGE LEFT ON SITE.OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.GOOD COLD HOLDING TEMPS - BETWEEN 39F-41F.ALL FOOD PROPERLY STORED.COOLING COOKED CHICKEN BREASY WHILE ON SITE. CHICKEN PLACED ON ICE AND COOLING PROPERLY.DISHWASHER GOOD AT 100PPM CHLORINE.SANITIZER BUCKETS GOOD.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.DISCUSSED NOT ALLOWING ANY EMPLOYEES TO WORK FOR 48 HOURS LAST BOUT OF VOMITING AND/OR DIARRHEA.DISCUSSED NEW FOOD REGULATIONS:NEW TEMPERATURE DANGER ZONE 41F-135F. ALL COLD HOLDING MUST BE 41F OR BELOW AND ALL HOT HOLDING MUST BE 135F OR ABOVE.DISCUSSED NO BARE HAND CONTACT OF READY TO EAT FOODS. MUST EITHER USE TONGS; GLOVES; TISSUE PAPER OR UTENSILS.THIS FACILITY ONLY HAS 1 CFPM.THIS FACILITY HAS NOT HAD ANYONE TAKE CFPM TEST AND FAIL IN THE LAST YEAR.
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10/8/2015 | Routine Inspection 1st | 100 |
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
DISHWASHER NOT DISPENSING SANITIZER. NEW SANITIZER BUCKET WAS IN PLACE; MACHINE WAS PRIMED AND AIR WAS REMOVED FROM LINE. MACHINE RAN A SECOND TIME AND IT WAS PROPERLY DISPENSING SANITIZER AT 100PPM CHLORINE. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.GOOD COLD HOLDING TEMPS - ALL 42F OR BELOW.ALL FOOD PROPERLY STORED.USE BY DATES CURRENT.SANITIZER BUCKETS GOOD AT 200PPM CHLORINE.FACILTIY IS VERY CLEAN.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.WALL BY MOP SINK HAS BEEN REPAIRED FROM LAST YEAR.FACILITY DOES COOLING OF COOKED CHICKEN AND SAUSAGE EVERYOTHER DAY. NONE BEING DONE DURING ROUTINE INSPECTION. ACCORDING TO OWNER AND COOK ICE BATH IS UTILIZED TO COOL PRODUCT. NO PROBLEMS WITH PROCESS.NO SPONGES ARE ALLOWED TO BE USED IN KITCHEN. SPONGES CANNOT BE PROPERLY SANITIZED.
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8/7/2014 | Routine Inspection 1st | 98 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
REPLACE TORN/BROKEN BASE COVING AT WALK-IN UNIT AND ALSO AT BASE OF WALL BY MOP SINK. BASE COVING MUST BE SMOOTH; EASILY CLEANABLE AND SEALED TO ADJACENT WALL. THIS IS A REPEAT VIOLATION FROM 2012 ROUTINE INSPECTION. MUST BE COMPLETED IN 30 DAYS BY 10/24/13.RE-ATTACHE AND SEAL METAL THRESHOLD INTO WALK-IN TO AVOID TRIP HAZARD AND WATER DAMAGE TO FLOOR. MUST BE COMPLETED IN 30 DAYS; BY 10/24/13
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
WALL BY MOP SINK IN NEED OF REPAIR. PATCH/SEAL HOLE IN BOTTOM OF WALL AND SEAL ALL METAL COVING TO WALL. THIS AREA MUST BE EASILY CLEANABLE. MUST BE CORRECTED IN 30 DAYS; BY 10/24/13.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.GOOD COLD HOLDING TEMPS - SALAMI 41F; HAM 40F.THERMOMETERS AVAILABLE IN ALL REFRIGERATION AND FREEZER UNITS - ALL A PROPER TEMP.ALL FOOD PROPERLY STORED.DISHWASHER GOOD AT 100PPM CHLORINE.ALL SANITIZER BUCKETS GOOD AT 200PPM CHLORINE.DISCUSSED EMPLOYEE HEALTH - DISCUSSED IF EMPLOYEES ILL WITH VOMITING AND/OR DIARRHEA THEY SHOULD NOT WORK FOR 48 HOURS AFTER SYMPTOMS STOP.DISCUSSED PEST CONTROL ISSUES - NO PROBLEMS NOTED.DISCUSSED KEEPING SHARED GREASE RECEPTACLE CLEAN WITH HONG KONG DINER.
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9/23/2013 | Routine Inspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed garlic and oil mixtures at room temperatures; facility must keep this potentially hazardous food product at 40F or below. Always keep containers under refrigeration; in addition; make small batches that are used quickly.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall repair base coving around walk-in refrigeration unit and mop sink area; all surfaces must be smooth and easily cleanable.Facility shall clean walls under three-compartment sink and under handsink; observed food debris.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding food products ok except note above: tomatoes at 38F; feta cheese at 37F; salami at 38F; sliced artichokes at 39F.Handsink checked stocked and functional; handwashing procedures checked good. Reviewed glove use with ready-to-eat foods.***Please check chlorine levels daily on dishwasher and prime machine before use***All refrigeration and freezer temperatures checked within regulation; walk-in refrigeration checked at approximately 34F ambient temperature.Reviewed employee illness protocols.Restrooms checked clean and stocked.
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11/16/2012 | Routine Inspection 1st | 97 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher not sanitizing properly. Ensure dishwasher is sanitizing at 50 -100 ppm chlorine and employees are checking concentration lelvels regularly. Corrected on site.
- General Comments that relate to this Inspection
Notes:Restooms 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.Walk-in cooler at 37 f-chicken 39 f; sausage 39 fMake-up cooler at 35 f-pepperoni 40 f; sausage 39 fFreezers at 0 f or belowDiscussed cooling procedures. Ensure product cools from 140 f to 70 f within 2 hours and 70 f to 40 f within an additional 4 hours. Discussed portioning product into shallow levels/small batches and cooling uncovered in walk-in cooler. Do not cover product until it has reached 40 f.Sanitizer buckets at 100 ppm chlorine. Test strips on site.Food storage good.Continue to monitor leak in walk-in cooler and repair if leak re-occurs.
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9/26/2011 | Routine Inspection 1st | 96 |
- [2] Food protected during storage; preparation; display; service; transportation
Facility shall follow proper cooling procedures; this is especially critical with chicken used on salads.In order to prevent rapid bacterial growth during cooling; cool products down to 70 degrees within two hours and down to 40 degrees within another four hours. (maximum of 6 hours with FDA cooling formula)Observed chicken cooling in warm water with metal foil on top. Please avoid this practice and follow the FDA cooling formula; this is crital with chicken used on salads.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cooking temperatures checked good; calzones cooked to 182 degrees.Cold-holding checked good; ham at 43 degrees; cheese at 44 degrees; salami at 43 degrees; (walk-in meat products cold @ <40 degrees)Chlorine low temperature dishwasher checked at 50-100ppm on final rinse sanitization. (sanitizer buckets available with 100ppm+++ chlorine; try to keep between 50-100ppm chlorine)Handsinks stocked with sanitary towels and soap; handwashing procedures checked good.Walk-in refrigeration ambient temperature checked at 35 degrees; all products properly stored and labeled. (date marking codes checked good)
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9/10/2010 | Routine Inspection 1st | 98 |
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall replace/repair damaged and missing ceiling tiles in food preparation areas.Facility shall repair exhaust fan system in restroom.
- [1] Lighting provided as required; fixtures shielded
Facility shall repair burned out lights in food preparation areas.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Final cook temperature on pizza checked at 202 degrees.Cold-holding checked good; ham at 41 degrees; salami at 42 degrees; and chicken at 37 degrees.(recommend filling containers on the top make-up refrigeration partially full)This will help ensure temperatures of 40 degrees and below.Handsinks properly stocked with sanitary towels and soap.All refrigeration systems and freezer systems operating within acceptable ranges; walk-in refrigeration system @ 36 degrees.Dishwasher checked at 100ppm chlorine on sanitization rinse.recommend:new base coving at walk-in refrigeration system
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9/14/2009 | Routine Inspection 1st | 98 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
NO PAPERTOWEL AT HANDSINK BY DISHWASHER. MUST PROVIDE PAPERTOWELS AT ALL HANDSINKS AT ALL TIMES FOR PROPER HANDWASHING. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED EXCEPT ONE BY DISHWASHER.GOOD COLD HOLDING TEMPS. HAM 42F; PEPPERONI 41FGOOD FOOD STORAGE IN WALK-IN.DISHWASHER GOOD AT 50PPMWIPING CLOTH BUCKETS GOOD AT 100PPMFACILITY CLEAN AND ORGANIZED.
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11/26/2008 | Routine Inspection 1st | 98 |
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