- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
Dishwasher was inconsistent with dispersing sanitizer. This was coorected while onsite with operator contacting the chemical company to make an adjustment to dispensing valve. Facility will handwash until sidhwasher is properly working.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility is on a 1x per week cleaning schedule to remove food buildup areound deep fryers. Ensure these aeas are cleaned more freqently to remove grease; batter buildup.Observed grease buildup on venttilation unit above stove and 2 vents being sucked in. Ensure vents aer clean and functioning properly.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Replace missing tile in entryway to wait-staff station.Observed buildup on floors; under equipment and next to mop sink area. Operator must conduct a deep clean throughout kitchen and then maintain by keeping these areas on a routine cleaning schedule. This will prevent excess buildup in the future.
- General Comments that relate to this Inspection
The following items were observed during inspection:Handsinks were properly stocked with soap ant papertowels.Cold Hold- makeup table - temps were 38F & below.Walk-in refrigeration unit was holding at ~42F - (inspection conducted during lunch)Food is cooked to order. Food stored properly off ground.Did not obsreve any pest control issues.Discussed new regulation with operator.Discussed no bare hand contact with ready to eat foods.Discussed changes to hot & cold hold temperatures.Discussed changes to CFPM I have attached to WCHD website so staff can become more familiar with new changes to regulations.https://www.washoecounty.us/health/programs-and-services/food-protection-services/food-safety-news.php
- General Comments that relate to this Inspection
The following items were noted during inspection:Handsink properly stocked.All glassware is washed in kitchenSoda gun cleanIcescoop stored properly.No violations noted
- SECTION XVII: ABATEMENT DATE
14 days for cleaningDishwasher today.
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9/30/2015 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
All violations from previous inspection have been corrected: - Good food storage in walk-in. Shelves labeled. - Proper scoop storage for dry goods. - External thermometer for walk-in repaired. - Non food contact surfaces have been cleaned. - Floors are much cleaner. Tile replaced under wok & grill. - Walls much cleaner. *Walls near employee restroom still need some work. Facility will deep clean and paint these areas by Sept. 30; 2014.Facility will develop a cleaning schedule to ensure all areas of kitchen are routinely deep cleaned.
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8/25/2014 | Routine Reinspection 2nd | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed raw chicken being stored above soy sauce containers in walk in. Items were rearranged during reinspection; but facility needs to label shelves to ensure items are stored correctly.
- [1] In-use food; ice dispensing utensils properly stored
Observed scoops for dry storage improperly stored. Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product. Operator plans to make separate storage containers for each scoop.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Observed external thermometer for walk in unit reading at 50F. All food within unit temped within regulation; but the unit needs to be serviced in order to calibrate the external thermometer. Per operator; parts are on order.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed numerous non food contact surfaces of equipment dirty thoroughout facility. All non food contact surfaces of equipment must be clean. Areas observed include: rice cooker lid handle; inside walls of dishwasher; doors to bottom of make up unit; tops of dry ingrediant storage bins; etc.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed floors and floor drains throughout facility dirty with dust; food debris and significant grease build up. Clean all floors and floor drains thoroughly to prevent vermin attraction and maintain sanitary conditions and establish a cleaning schedule to ensure they stay clean. Some progress has been made in this area since the last inspection but operator plans to bring in a separate company to power wash various parts of the kitchen.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed walls throughout facility dirty with dust; food debris and significant grease build up. Clean all walls thoroughly to prevent vermin attraction and maintain sanitary conditions and establish a cleaning schedule to ensure they stay clean. Some progress has been made in this area since the last inspection but operator plans to bring in a separate company to power wash various parts of the kitchen.
- General Comments that relate to this Inspection
All violations from previous inspection have been corrected.-floors under sink and soda syrup boxes have been thoroughly cleaned.
- General Comments that relate to this Inspection
All violations from previous inspection have been corrected with the exception of the above. -Cut vegetables are no longer being left out at room temperature.-Fried Rice hot holding temped at 155F. -Operator has been keeping twice a day hot holding logs. Operator should continue this practice until further notice.-No metal cans of food observed during reinspection.-Cutting board has been replaced.-Slicer has been cleaned.-Facility now has a thermometer for verifying final cook temperatures on site.Operator has made significant progress with regards to cleaning since last inspection. Numerous other items still need to be cleaned and operator plans to hire a separate company to power wash various parts of kitchen. Additional items noted during this reinspection that need attention are: dry storage bins; doors and handles for make up unit; remove rope from two compartment sink sprayer; remove plastic wrap from storage shelves near two compartment sink; etc.
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8/11/2014 | Routine Reinspection 1st | 92 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed cut vegetables (carrots; broccoli; celery; mushrooms; onions) left out at room temperature as there is not enough room in make up unit; per operator. Time out of temperature control was unknown so all items discarded. These items; once cut; are potentially hazardous and must be added to make up unit or stored on ice.Observed fried rice hot holding @ 125F. Product was being held inside a metal bowl that was placed inside a rice cooker. Operator attempted to reheat during inspection but product only reached 140F. Product voluntarily discarded but operator must maintain twice a day hot holding logs for all rice until further notice. Example logs left with operator.
- [2] Food protected during storage; preparation; display; service; transportation
Observed raw chicken being stored above beef and shrimp in walk-in. Raw chicken must be stored below beef; pork; fish and all vegetables. Corrected on site. Recommend labeling shelves to ensure items are stored correctly.Observed numerous opened metal cans of food partially used and then stored in walk-in or make up unit. All product must be transferred to a food grade storage container to prevent metal leaching into food. All items discarded during inspection.
- [1] In-use food; ice dispensing utensils properly stored
Observed scoops for dry goods improperly stored. Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product. Note: This is a repeat violation from 2013. This item needs to be addressed properly.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed cutting board warped/melted and no longer cleanable. Replace this cutting board to prevent cross contamination.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed slicer dirty with food debris and grease build up. Item is used 2-3 times per week; per operator but is not being cleaned thoroughly. This items must be cleaned and sanitized prior to next use and after each use to prevent cross contamination.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Observed external thermometer for walk in unit reading @ 50F. All food within unit temped within regulation but the unit needs to be serviced in order to calibrate the external thermometer. Facility does not have a thermometer for verifying final cooking temperatures or hot holding temperatures on site. A thermometer must be on site at all times.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed numerous non food contact surfaces of equipment dirty thoroughout facility. All non food contact surfaces of equipment must be clean. Areas observed include: rice cooker; two compartment sink; light switch in employee restroom; inside of dishwasher; handle to walk in fridge; tops of dry ingredient storage bins; etc.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed floors and floor drains throughout facility dirty with dust; food debris and significant grease build up. Clean all floors and floor drains thoroughly to prevent vermin attraction and maintain sanitary conditions and establish a cleaning schedule to ensure they stay clean.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed floors under three compartment sink and soda syrup boxes dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed walls throughout facility dirty with dust; food debris and significant grease build up. Clean all walls thoroughly to prevent vermin attraction and maintain sanitary conditions and establish a cleaning schedule to ensure they stay clean.
- General Comments that relate to this Inspection
Hand sinks stocked and accessible. Walk in @ 50F (see above violation) but food in walk in within regulated temperatures: Chicken @ 41F; Steamed rice @ 42; cooked vegetables @ 41F. Make up unit @ 40F. Scallops @ 38F. Noodles @ 42F. Chicken @ 36F. Steamed rice hot holding @ 160F. Sanitizer buckets in place @ 200 ppm Chlorine. Dishwasher @ 50 ppm Chlorine. Test strips on site. Facility has PCO Ecolab on contract. No pest activity observed in traps but facility has so much food debris and grease build up on floors and walls they have no reason to be attracted to traps.
- General Comments that relate to this Inspection
Hand sink clean and stocked. Good ice scoop storage. Consumer ice kept in separate container as speed gun lines run through ice bin. Speed gun clean. Reach in fridges very clean. Three compartment sink not utilized. All bar dishes washed in kitchen dishwasher. Alcohol advisory posted.
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8/7/2014 | Routine Inspection 1st | 82 |
- [2] Food protected during storage; preparation; display; service; transportation
Fried rice temped at 130 F. This is a repeat violation. Please replace rice warmer and monitor fried rice to be at temperatures at 140 F or higher.Operator will be making fresh fried rice every two hours and will hold in current rice warmer until new unit is purchased. PHF(potentially hazardous foods) foods cannot be stored in the temperature danger zone longer than 4 hours. Time must be monitored if PHF are stored in this manner. The fried rice must be discarded if time is used as a public health control. Documents must be provided showing time logs are being completed if facility is using this practice. Fried rice temped at 130 F was reheated at wok and hot held in rice warmer and will be discarded every 2 hours and new fried rice will be made.
- [1] Installed; maintained
Please repair scullying spray tube to have no leaks. Must have hot and cold water under adequate pressure with no leaks.
- General Comments that relate to this Inspection
All other violations corrected at time of inspection. Thank you.Please move mobile equipment from perimeter of restaurant weekly and clean hard to reach areas. Floors shall be swept and mopped daily. Kitchen must be kept clean and routine deep cleaning of handles; inside of units; dry ingrediant bins and scoops to food must be cleaned on a regular basis to prevent possible cross contamination.
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12/11/2013 | Routine Reinspection 1st | 97 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed makeup table/cold holding unit with food temperatures above 40 F. The following cold holding temperatures were recorded:Bamboo shoots in water @ 42 F; raw pork slices @ 43.5 F; raw chicken slices @ 44.1 F and cooked chicken @ 49 F. Internal thermometer recorded at 50 F. Operator lowered thermostat at unit and unit observed at 42 F within 30 minutes. Do monitor this unit for cold holding of food at 40 F or lower. Discussed with operator to temp the food on the makeup line.
- [2] Food protected during storage; preparation; display; service; transportation
Observed beer bottles stored in one of the three wells of 3 compartment sink in bar area. At time of inspection. Reach in bar cooler was non-functional. Do repair cold holding unit so beer can be cold held inside unit or store beer bottles in a separate container inside one of the 3 compartments. This will prevent any possible cross contamination and leave the 3 compartment sink available to properly wash; rinse and sanitize barware.
- [1] In-use food; ice dispensing utensils properly stored
Observed scoops to dry ingrediant improperly stored. Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product. * Corrected on site.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed heavy grease buildup around fryer and at junction between fryer and gas range. Food contact surfaces dirty. All food contact surfaces must be clean and free of debris. Do clean heavy grease buildup to prevent potential grease fire.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
1) Observed inside of dry storage reach in visibly dirty. Clean inside of unit and maintain in a sanitary condition. 2) Observed junction between stainless steel wall and drywall at dishwasher with visible and heavy mold growth. Operator shall remove all mold from wall and seal this junction to prevent food debris and water from accumulating in this hard to reach area. 3) Observed scullying spray tube with heavy soil buildup. Please clean spray tube and repair tube so water does not leak. 4) Facility shall do a deep clean throughout kitchen including perimeter of floors; behind equipment; handles to reach in units; tops of dry ingrediant containers; all storage containers; scoops and the metal grill next to cook line.
- [4] Number; convenient; accessible; designed; installed
Observed handsink in bar area unable to drain water. Observed small trays stored inside handsink. All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing. * Corrected on site.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean floors in hostess station. Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.Please install a mop broom rack to hang all cleaning equipment off ground in hostess station and at mop sink. This will allow mop heads to dry properly to prevent bacteria growth and allow accessibility to clean mop sink.
- General Comments that relate to this Inspection
Walk in recorded 38 F; walk in freezer within regulation.Food observed properly stored. No raw over ready to eat.Chlorine dishwasher recorded @ 100 ppm. Chlorine sanitizer at santizer bucket recorded at 100 ppm.No chemicals stored next to food.All prepared foods are used within 3-5 days.Handsinks properly stocked with liquid soap and sanitaryy disposable towels.Hot holding temps. recorded:Hot and sour soup @ 144 F; egg drop soup @ 146 F; white rice @ 166 F. fried rice @ 132 F fried rice reheated to 165 F. Do monitor hot holding of fried rice to be at temps above 140 F. Reviewed with operator to create a standard cleaning schedule for kitchen. Facility has history of repeat cleanliness violations. Handwashing is crucial and important but a dirty kitchen can easily contaminate clean hands. Reviewed with operator proper handwashing and importance of maintaining a sanitary kitchen to prevent bacteria growing microorganisms. A reinspection is required.
- General Comments that relate to this Inspection
Reach in bar cooler temped at 38 F.Hand sink properly stocked.Chemicals properly stored.Ice scoop properly stored out of ice.Bathrooms observed stocked and clean. Alcohol warning posted as required.
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12/3/2013 | Routine Inspection 1st | 87 |
- General Comments that relate to this Inspection
Routine Reinspection:All violations from 02/06/2012; corrected.
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2/13/2012 | Routine Reinspection 1st | 100 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Facility shall clean and sanitize commercial deli slicer; slicer observed with build-up of food debris. Facility must keep slicer clean to avoid disease-causing microorganisms.FDA brochure provided on commercial deli slicers***
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Facility shall clean and sanitize restroom in kitchen area; in addition; no sanitary towels observed in restroom. Maintain restroom clean and sanitary and maintain with soap and towels for effective handwashing.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean all floor perimeter areas; walk-in refrigeration floors; and floor drains. Observed build-up of food soils and debris.Facility shall replace damaged tiles in food preparation areas.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Facility shall ensure employee food products are covered and stored away from products sold to the public.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; hot-sour soup at 141F; fried rice at 144F; egg flour soup at 137F; chow mein cooking at 161F.Cold-holding checked good; pork at 41F; chicken at 42F; beef at 38F; shrimp at 42F.Dishwasher checked at 50-100ppm chlorine on final rinse sanitization; sanitizer bucket available on front line with proper concentration.Handsink stocked with sanitary towels and soap; reviewed handwashing procedures and employee illness exclusion policies.Refrigeration systems working within regulation; walk-in checked at 35F; freezer checked at ~-3F.Facility shall perform a complete deep cleaning before reinspection on 02/13/2012.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Reach-in refrigeration with dairy products checked at <40F.Speed guns and cup holders checked clean.Ice properly dispensed; ice scoops properly stored.NRS 446 (Health Warning) properly posted.Three-compartment sanitization procedures checked good.Handsink functional and stocked with soap and towels.
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2/6/2012 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
Routine Reinspection:All violations from 02/16/2011 corrected.
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2/23/2011 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.050) Food not covered. Except during cooling; all food products must be covered to prevent potential contamination.Keep products in food approved containers instead of using metal tin cans.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall attach handsink to wall and secure.Facility shall replace microwave unit; in addition; microwave unit shall be NSF approved. Current unit is damaged and no longer cleanable.
- [4] Number; convenient; accessible; designed; installed
300) All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.Handsink was observed blocked with leaks; handsink shall remain clear at all times for effective handwashing. (never place food products in a handsink) (handsink areas have a high concentration of microorganisms)(correction on-site)
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean floors under all equipment and clean floor drains.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean floor drain and floors under bar counter.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall repair wall behind dishwasher area; FRP is damaged and detached from wall.Facility shall clean walls in areas where there is heavy build-up of grease and food debris.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked ok; rice checked at 146-154 degrees; soups checked at 145-167 degrees.Cold-holding checked good; pork at 38 degrees; chicken at 37 degrees; beef at 36 degrees.Dishwasher sanitizing at 50-100ppm chlorine on final rinse sanitization.***Facility shall maintain a regular deep cleaning schedule****Reviewed handwashing procedures and employee illness policies with operator.All refrigeration and freezer systems operating within regulation; walk-in ambient temperature checked at approximately 36 degrees.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Bar reach-in refrigeration units operating below 40 degrees; all dairy date marking codes checked good.Handsink stocked with sanitary towels and soap.All glasses washed in main kitchen.Ice dispensed properly****NRS 446 (Health Warning properly posted)
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2/16/2011 | Routine Inspection 1st | 90 |
- General Comments that relate to this Inspection
All violations from 2/17/2010 corrected.
- General Comments that relate to this Inspection
All violations from 2/17/2010 corrected.
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2/24/2010 | Routine Reinspection 1st | 100 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Facility shall obtain chemical test kits to monitor dishwasher chlorine levels and concentrations in sanitizer buckets. Chemical test kits shall be for chlorine concentration. (concentration levels shall be 50-100ppm)
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean shelves next to dishwasher line; in addition; all reach-in refrigeration handles need to be cleaned to prevent possible cross-contamination.
- [1] Installed; maintained
Facility shall obtain a new dishwasher sprayer gun nozzle; the nozzle is not working according to specifications.Facility shall repair leak under dishwasher area and caulk in areas as indicated.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean under wok areas; observed a heavy concentration of grease.Facility shall repair damaged floor tiles to maintain a cleanable surface.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean floor sink area under three-compartment sink.
- [1] Lighting provided as required; fixtures shielded
Facility shall repair light fixtures in food preparation areas without shields. All mercury containing bulbs must have appropriate shields.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; hot-sour soup checked at 152 degrees; egg flour soup checked at 156 degrees; white rice checked at 156 degrees; fried rice checked at 154 degrees.Cold-holding checked good; raw beef at 32 degrees; raw chicken at 37 degrees.Dishwasher checked at approximately 100ppm chlorine; however; strips must be purchased as indicated above.Walk-in unit checked at approximately 36 degrees ambient temperature; fan guard needs cleaning.Handsink and restrooms appropriately stocked with sanitary towels and soap.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Speed guns and cup holders checked clean; ice-scoop properly stored.Reach-in unit checked at approximately 37 degrees ambient temperature.Handsink stocked with sanitary towels and soap.Please discontinue the use of any sponges in bar area; they may harbor microorganisms.
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2/18/2010 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
All corrections from 03/30/2009 corrected.Please keep facility on a routine cleaning schedule.
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4/6/2009 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed several food products stored in original tin cans. Once the can is opened to the atmosphere; the contents shall be moved to a food grade container.
- [2] Food protected during storage; preparation; display; service; transportation
Fortune cookies at the bar counter must be dispensed using gloves or tongs to prevent bare hand contact. The only alternative would be handwashing everytime cookies are served.
- [5] Hands washed and cleaned; good hygienic practices
Facility must practice better handwashing. Observed very limited handwashing at the time of inspection. Employees shall wash hands with warm soapy water for at least 20 seconds. Handwashing is the most important defense in helping to prevent foodborne illness.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed microwave with substantial food debris. Facility shall clean and sanitize microwave oven.Observed shelves with substantial food debris. Facility shall clean and sanitize shelves where clean dishes are stored.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed floors under all shelves with food debris. All kitchen areas need a susbstantial deep cleaning.
- [1] Lighting provided as required; fixtures shielded
Facility shall have properly shielded lights in food preparation areas.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Facility must complete a deep cleaning by the next inspection on 3/6/2009. All floors; shelves; reach-in refrigeration; and handles need to be cleaned and sanitized.Walk-in refrigeration holding at 36 degrees; recommend more date labels on food products.Hot-holding/ cook temperatures checked good; general chicken observed cooked to 189 degrees; egg flour soup at 162 degrees; sweet and sour soup at 162 degrees; chow mein @ 145 degrees.Cold-holding checked good; beef at 37 degrees; raw chicken at 36 degrees.Dishwasher sanitization rinse checked above 50ppm chlorine.(Practice better handwashing!)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Handsink properly stocked with sanitary towels and soap.All glasses washed in main kitchen dishwasher.Soda guns and nozzles observed clean.Reach-in refrigeration with juices checked below 40 degrees ambient temperature.
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3/30/2009 | Routine Inspection 1st | 87 |
- General Comments that relate to this Inspection
NOTES:ALL VIOLATIONS FROM INSPECTION ON 12/3/08 HAVE BEEN CORRECTED.HANDSINK AVAILABLE AND PROPERLY STOCKED.CFPM ON SITE AS REQUIRED.ALL POTENTIALLY HAZARDOUS FOODS UNDER PROPER REFRIGERATION.WALLS CLEAN.CONTINUE TO USE JUST SMALL PORTIONS OF FOOD AT A TIME TO ENSURE THAT ALL POTENTIALLY HAZARDOUS FOODS STAY AT THE PROPER TEMPERATURE.CLEAN KITHCEN ON A REGULAR BASIS.ENSURE THAT A CERTIFIED FOOD PROTECTION MANAGER IS ON SITE AT ALL TIMES THAT RESTAURANT IS HANDLING POTENTIALLY HAZARDOUS FOODS. LIST OF CFPM INSTRUCTORS LEFT WITH OWNER TO GET MORE STAFF CERTIFIED.
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12/8/2008 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
FOUND POTENTIALLY HAZARDOUS FOODS SITTING OUT AT ROOM TEMPERATURE. RAW CHICKEN AT 63F; FRIED CHICKEN AT 90F; PORK LOIN AT 85F. POTENTIALLY HAZARDOUS FOODS MUST EITHER BE KEPT AT 40F OR BELOW OR 140F. FOOD WAS PLACED IN PANS AND PLACED IN WALK-IN TO COOL DOWN PROPERLY.
- [3] CFPM or person in charge present; certificates posted as required
NO CFPM ON SITE AT TIME OF INSPECTION. FACILITY IS A RISK CATAGORY 4 AND MUST HAVE A CERTIFIED FOOD PROTECTION MANAGER ON SITE AT ALL TIMES.
- [4] Number; convenient; accessible; designed; installed
HANDSINK WAS NOT ACCESSIBLE IN KITCHEN. SHEET PAN STORED IN SINK; GLOVES STORED ON FAUCET; FAUCET TURNED TOWARDS BACK OF SINK. HANDSINK MUST STAY ACCESSIBLE AT ALL TIMES FOR PROPER HANDWASHING. DO NOT STORE ANYTHING IN HANDSINK. CORRECTED ON SITE.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
WALLS; CEILINGS; AND SHELVING UNITS ARE DIRTY AND MUST BE CLEANED ON A MORE FREQUENT BASIS. FACILITY NEEDS TO DEVELOP A CLEANING SCHEDULE TO CLEAN KITCHEN ON A ROUTINE BASIS.
- General Comments that relate to this Inspection
NOTES:WALK-IN IN GOOD ORDER; GOOD FOOD STORAGE.COLD HOLDING GOOD IN COOK LINE REACH-INS.DISHWASHER GOOD AT 100PPM.REMIND STAFF TO PREP FOOD IN SMALL QUANTITIES TO ENSURE THAT POTENTIALLY HAZARDOUS FOODS STAY AT PROPER TEMPERATURES.PLACE ALL COOKED FOOD IN WALK-IN OR REACH-IN TO COOL AND ONLY USE SMALL PORTIONS OF FOOD OUT AT A TIME.
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND STOCKED.ICE SCOOP PROPERLY STORED.SPEED GUN CLEAN.
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12/3/2008 | Routine Inspection 1st | 87 |
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