- General Comments that relate to this Inspection
NOTES:BUSIEST LOCATIONBREAK/LUNCH/DINNER SERVICEALL LINE TEMPS HOT HOLDING AT 145-190 DEGREE FCOLD HOLDING TEMPS 43-45 TIME AS CONTROL ALSO ALL COLD MEET HOLDING FISH/STEAK/CHICKEN WAS ALL BELOW 40 DEGREE F AND PROPERLY STORED.HANDSINKS ALL STOCKEDTHERMOMETERSAMERICAN/CHINESE SIDE VERY WELL SEPARATED.
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3/30/2015 | Routine Inspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) SANITIZER BUCKETS WERE AT 0 PPM THE FILL WAS DISCONNECTED. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:RESTAURANT AREA CLEANSERVER STATION ALL CLEAN SODA NOZZLES SOAKED DAILYHANDSINKS OKSALAD AREA CLEAN ALL TEMPS AT 40 OR BELOWTEST STRIPS AND THERMOMETERSRESTROOMS OK
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2/24/2014 | Routine Inspection 1st | 96 |
- [2] Food protected during storage; preparation; display; service; transportation
50 ) Had three trays of whole cooked prime ribs that were cooked last night. Current temp on them all were 51-55 degree F. No logs to see if cooling cureves were met. Voluntarially Condemned.
- General Comments that relate to this Inspection
Notes: Area good for as busy as it gets.Hot holding was all over 140 degree F.Hand sinks were goodRefers were all good one was at 44 degree F engineering advised. All product properly stored and separated between the four.Thermometers Hard area to clean; clean throughout shift but break down every two to three weeks.
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5/31/2013 | Routine Inspection 1st | 98 |
- [4] Facilities to maintain product temperature
REACH-IN UNIT FOR SALAD DRESSINGS NOT PROPERLY WORKING. UNIT AT 60F. ALL DRESSING WERE DISCARDING AND UNIT NOT USE UNTIL IT CAN PROPERLY HOLD TEMPS AT 40F OR BELOW;.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.GOOD HOT AND COLD HOLDING TEMPS GOOD ON LINE.PROPER FOOD STORAGE.COLD DRAWERS GOOD.
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6/28/2012 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
NOTES:RE-INSPECTION FOR 2/28/11 INSPECTION.ALL PREVIOUS VIOLATIONS HAVE BEEN CORRECTED.ALL HANDSINKS ARE PROPERLY STOCKED AND FAUCET HANDLES STAY ON NOW UNTIL TURNED OFF.GOOD COLD HOLDING TEMPS IN ALL REACH-INS AND COLD DRAWERS. RANGE FROM 36F-44F.ALL FOOD PROPERLY STORED.
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3/2/2011 | Routine Reinspection 1st | 100 |
- [5] Source sound condition; no spoilage
FOUND CHICKEN AT 54F AND BEEF AT 52F ON TOP OF PREP REACHIN AT CHINESE SIDE. ALL COLD HOLDING OF POTENTIALLY HAZARDOUS FOODS MUST BE AT 40F OR BELOW. FOOD VOLUNTARILY DISCARDED. ENGINEERING CALL WHILE ON SITE TO TURN DOWN REFRIGERATION UNIT.
- [2] Food protected during storage; preparation; display; service; transportation
FOUND EGG ROLLS STORED ON CLOTH TOWEL IN GLASS REACH-IN ON CHINESE SIDE. MUST ONLY STORE FOOD ON FOOD GRADE MATERIAL TO REDUCE THE RISK OF CONTAMINATION OF PRODUCT. CORRECTED ON SITE.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
NO PAPER TOWELS AT EITHER HANDSINK AT COOK-LINE. MUST PROVIDE PAPER TOWELS AT HANDSINKS AT ALL TIMES TO ENSURE PROPER HAND DRYING. CORRECTED ON SITE.HANDSINK ON COOK-LINE BY EGG STATION AND HANDSINK BY SALAD STATION HOT WATER HANDLE AUTOMATICALLY TURNS OFF WITHIN 10 SECS. HOT WATER NEEDS TO STAY ON AT LEAST 20 SECS. ENGINEERING WAS CALLED WHILE ON SITE.
- General Comments that relate to this Inspection
NOTES:GOOD COLD HOLDING TEMPS IN COLD DRAWERS AT 41-43F.GOOD HOT HOLDING TEMPS AT 142F-160F.FOOD STORAGE GOOD.GOOD COLD HOLDING TEMPS ON AMERICAN SIDE OF COOK LINE.KEEP AN EYE ON SALAD PREP REACH-IN TEMPS; RANGE FROM 42F-50F. ENGINEERING CALLED WHILE ON SITE.POOLED EGGS ARE PASTUERIZED AT COOK-LINE.DATE DOTTING USED AND CURRENT.
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2/28/2011 | Routine Inspection 1st | 91 |
- General Comments that relate to this Inspection
NOTES:RE-INSPECTION FROM 6/16/10 INSPECTION.ALL VIOLATIONS HAVE BEEN CORRECTED.DAIRY REACH-IN IS BEING WORKED ON. IT HAS BEEN REMOVED FROM KITCHEN.ALL REACH-IN TEMPS ARE GOOD ALL FOOD FROM 40F-45F.KITCHEN HAS BEEN CLEANED AND ORGANIZED.HANDWASHING SIGN PLACED ABOVED HANDSINK BY TOAST AREA.
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6/21/2010 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
REACH-IN FOR DAIRY PRODUCT WAS NOT HOLDING PROPER TEMP. UNIT TEMP WAS BETWEEN 48F-53F. MUST REPAIR UNIT TO PROPERLY MAINTAIN PRODUCT TEMP AT 40F OR BELOW. ENGINEERING WAS CALLED WHILE ON SITE TO REPAIR UNIT.
- [2] Handling of food; ice; minimized
FOUND PREPPED FOOD IN REACH-IN UNITS OUT OF TEMP. CHICKEN AT 58F; SHRIMP 60F. FOOD WAS JUST COOKED AND PREPPED THIS MORNING LESS THAN 2 HOURS PRIOR TO INSPECTION. ENSURE THAT FOOD IS PROPERLY COOLED DOWN TO 40F BEFORE IT IS PLACED IN REACH-IN UNITS ON COOK LINE. REACH-IN UNITS ARE NOT DESIGNED TO COOL FOOD DOWN; ONLY HOLD COLD FOOD COLD. REDUCE THE AMOUNT OF PRODUCT IN EACH CONTAINER TO HELP MAINTAIN PROPER TEMPS. CORRECTED ON SITE.
- [1] In-use food; ice dispensing utensils properly stored
FOUND UTENSILS STORED IN CONTAINERS WITH WATER. MUST STORE UTENSILS IN ICE WATER IN BETWEEN USE TO REDUCE THE GROWTH OF BACTERIA ON UTENSILS. ONCE ICE MELTS CHANGE OUT PAN WITH CLEAN WATER AND MORE ICE. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED. REMIND STAFF NOT TO STORE DIRTY UTENSILS IN HANDSINK BY TOAST AREA.HOT HOLDING TEMPS GOOD. RANGED FROM 145F-170F.COOKING TEMP OF HAMBURGER PATTIE WAS 165F.ENGINEERING WAS WORKING ON CONDENSER UNITS TO COOK-LINE COLD DRAWERS. WHEN THESE UNITS ARE BEING WORKED ON REDUCE THE AMOUNT OF FOOD IN UNITS AND SUPPLEMENT COLD HOLDING WITH ICE TO ENSURE PROPER FOOD TEMPS.
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6/16/2010 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.FRONT OF HOUSE.SIDE STATIONS CLEAN AND IN GOOD ORDER.SOUP PROPERLY HOT HELD.ICE SCOOPS PROPERLY STORED.HANDSINKS GOOD
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7/31/2009 | Routine Inspection 1st | 100 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Tableware stored in haphazard fashion so that food contact surface was potentially contacted.
- General Comments that relate to this Inspection
Violation corrected immediately.
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8/22/2008 | Routine Inspection 1st | 98 |
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