- General Comments that relate to this Inspection
NOTES:EXPRESS OK CHANGED MENU EASIERCHINESE; PIZZA; HAMBURGERSHAND SINKS OKHAMBURGER AT 40 DEGREE F GLOVE USE
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8/27/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NOT OPENALL PRODUCT BROUGHT FROM MAIN KITCHEN OR CAFE CENTRALNO PRODUCT IN ANY REFERSWALKIN OK PROPERLY STORED AND LABELLED NO COOLING HOT HOLDING ON LINE
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11/26/2014 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
50) Had a pan of beef at 60-62 degree F Chef decided to pul and condemn.
- General Comments that relate to this Inspection
Notes:Dual sided rest. Chinese/AmericanHandsinks okChinese Side Chicken 43 degree F Cold Holding okAmerican Turkey 152; pastrami162; pulled pork 154 degree F Cold holding all below 40 degree F and properly storedDishwasher 100 ppm test strips make sure prime prior to run.
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10/14/2013 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
NOTES:RE-INSPECTION FROM 9/28/12 INSPECTIONDISHWASHER NOW PROPERLY DISPENSING SANITIZER AT 50PPM CHLORINE - OK TO USE.
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10/3/2012 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
FOUND READY TO EAT FOODS STORED BELOW RAW MEATS; ALSO FOUND BEEF AND PORK STORED BELOW RAW CHICKEN. MUST STORE ALL READY TO EAT FOODS ABOVE RAW MEAT TO PREVENT CROSS CONTAMINATION AND STORE RAW MEAT IN ORDER OF COOKING TEMPERATURES TO PREVENT CROSS CONTAMINATION. CORRECTED ON SITE.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
DISHWASHER NOT PROPERLY DISPENSING SANITIZER. RINSE AID HOOKED UP TO SANITIZER TUBE. MUST HAVE DISHWASHER SERVICED TO PROVIDE SANITIZER AT DISHWASHER AT 50-100PPM CHLORINE. MUST NOT USE MACHINE UNTIL IT IS PROPERLY DISPENSING SANITIZER.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND STOCKED.GOOD HOT AND COLD HOLDING TEMPS- ALL TEMPS WITHIN REGULATION.PROPER FOOD STORAGE EXCEPT AS NOTED.DISCUSSED EMPLOYEE HEALTH- NO ISSUES.
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10/1/2012 | Routine Inspection 1st | 94 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
FOUND SMALL PAN OF REFRIED BEAN; RICE AND A CHICKEN DISH AROUND 90F-100F IN HOT HOLDING UNIT. ALL HOT HOLDING MUST BE HELD AT 140F OR ABOVE AND WHEN RE-HEATING A PRODUCT MUST RE-HEAT UP TO 165F PRIOR TO PLACING IN HOT HOLDING UNIT. ALL 3 PANS WERE VOLUNITARILY DISCARDED.
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
SANITIZER CONTAINER IS EMPTY AT DISHWASHER. REPLACE WITH NEW CONTAINER AND PRIME MACHINE TO ENSURE IT IS PROPERLY DISPENSING SANITIZER PRIOR TO USE. DISHWASHER MUST BE AT 50-100PPM CHLORINE. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND STOCKED.PROPER FOOD STORAGE.HAVE STAFF PLACE BAGS OF ICE ON TOP OF FOOD ON PREP LINE TO HELP KEEP TEMP AT 40F OR BELOW DURING SLOW TIMES.
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8/19/2011 | Routine Inspection 1st | 93 |
- [1] In-use food; ice dispensing utensils properly stored
FOUND UTENSILS STORED IN ROOM TEMP WATER ON CHINESE SIDE. STORE UTENSILS IN ICE WATER WHEN NOT IN USE TO REDUCE THE GROWTH OF BACTERIA. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:GOOD HOT AND COLD HOLDING TEMPS. BETWEEN 39F-45F AND 156F-160F.FOOD PROPERLY STORED.HAND SINKS AVAILABLE AND PROPERLY STOCKED.FACILITY CLEAN AND ORGANIZED.REMEMBER TO DATE PRODUCTS IN THE DISPLAY CASE ON ICE.
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6/21/2010 | Routine Inspection 1st | 99 |
- [4] Facilities to maintain product temperature
FOUND A COUPLE OF REACH-IN UNITS OUT OF TEMP. #1 ON AMERICAN SIDE WAS AT 55F; FOOD INSIDE WAS BETWEEN 47-52F. FOOD MOVED TO WALK-IN SINCE THEY HAD JUST FILLED REACH-IN. THE SECOND REACH-IN WAS ON THE CHINESE SIDE AND FOOD WAS BETWEEN 43-50F. ENGINEERING WAS CALLED AND RESPONDED TO REPAIRED REACH-INS. FACILITY WILL CONTINUE TO MONITOR UNITS.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND STOCKED.GOOD FOOD STORAGE.DISHWASHER GOOD.GOOD HOT HOLDING TEMPS; 157F
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10/2/2009 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
All previous violations from 8/29/08 have been corrected. Walkin at 38 F.
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9/12/2008 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Walkin at 45 F. internal temp. Service to keep at 41 F. Reccommend an additional thermometer near front of walkin.
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Gaskets of reachins dirty. Clean as part of dialy routine.
- General Comments that relate to this Inspection
Staff refrigeration enginner repaired unit immediately. Chef to call when unit reaches 40 F.
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9/2/2008 | Routine Inspection 1st | 94 |
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