- General Comments that relate to this Inspection
All violations from the last inspection have been correctedHandsink is clean and stocked. Handsink drain pipe has been repaired so that is does not leak on floorDishwasher 100 ppm ClSanitizer bucker is 100 ppm Cl; Quat sanitizer is no longer being used in the facilityFloors and walls have been deep cleanedContact has replaced some of the rusty shelves in the walk-in All food items are covered and in appropriate containers Units have been cleaned and degreasedUnnecessary items have been removed from the back storage areaDid not observe any pest activity. Contact used Progressive Pest Control and contact said the CPO does not supply clients with sticky pads to monitor pest activity; highly recommend installing sticky pads.Observed proper handwashing by staff during the inspection Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
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9/21/2015 | Routine Reinspection 1st | 100 |
- [1] Original container; properly labeled
Observed containers in the walk-in fridge and on cookline in the original metal can with no lid including pineapple chunks. After opening; must remove from original container and put into a food-grade container - corrected on site.
- [2] Food protected during storage; preparation; display; service; transportation
Observed food without lids throughout facility and especially in walk-in fridges and on cookline
- [5] Hands washed and cleaned; good hygienic practices
Observed staff member wash hands in handsink without soap then dry on a blue towel which he then attached to apron. Discussed issue with contact and discussed proper handwashing for all staff - corrected on site
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Staff was using Quat-based cleaner for tables but did not know proper contact time for chemical to facilitate proper sanitization - corrected on site.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Test strips not available for for quat-based cleaner used on tables
- [1] Non-food contact surfaces of equipment and utensils clean
Observed grease and food matter on the following areas: all fold holding units; freezer; handsink; all shelves; power strips; dishwasher and rice cookers. Need to deep clean degrease surfaces to prevent vermin.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Handsink did not have paper towels or soap. Need to extend pipe under handsink to floor drain to prevent water spills and pooling. Handsink was stocked during inspection.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors are extremely dirty and pest activity could not be determined. Need to degrease and deep clean floors especially under dishwasher; all metal tables; under make-up table; dry storage shelving.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed grease and food matter on all walls in kitchen and cook line. Need to deep clean and degrease.
- [5] Necessary toxic items properly stored; labeled; used
Quat sanitizer for tables was not labeled- corrected
- General Comments that relate to this Inspection
Fridges <=41F Freezer <=0FDishwasher 100 ppm ClNeed to deep clean floors on a routine basis Quat 300 ppm Bathroom clean and stocked
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9/14/2015 | Routine Inspection 1st | 76 |
- General Comments that relate to this Inspection
Notes-All food cover except for cooling.-All food store in proper containers.-Cutting boards replaced.-Leak in freezer replaced.-Fans guards in walk-In cooler clean.-Floor and walls have been cleaned.
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12/17/2014 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Food not covered. Except during cooling; all food products must be covered to prevent potential contamination.Food stored in aluminum cans once opened. After opening food in aluminum cans always store leftover over food product in a food safe container.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Food contact surfaces dirty (cutting boards). All food contact surfaces must be clean and free of debris. Resurface or repalce cutting boards to ensure safety of food prepared on them.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Leak in freezer. Have unit repaired to ensure the safety of the food stored in freezer.
- [1] Non-food contact surfaces of equipment and utensils clean
Fans guards in walk-In have lint build up on them. Clean fans guards to ensure the safety of the food stored in the walk-In cooler.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Walls dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.
- General Comments that relate to this Inspection
Notes-Hand sinks properly stocked and used.-Reach-in 38F.-Ice machine clean.-Ice scoop properly stored.-Hot holding-Rice 166F.-Fried rice 165F.-Egg flower soup 163F.-Cold holding-Pork 33F.Beef 35F.-Chicken 31F.-Dish washer sanitizer at 100 ppm chlorine.-Walk-In 38F.-Freezer 0F.-Freezer -5F.-Freezer -2F.-Reach-In 32F.-All lights properly shielded.-All items stored at least 6" off the ground.-Bathroom properly stocked.
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11/18/2014 | Routine Inspection 1st | 92 |
- [3] CFPM or person in charge present; certificates posted as required
No CFPM on staff. Obtain a CFPM with in 60 Days (1-24-2013). The owner is already registered for a class with Tony P.
- General Comments that relate to this Inspection
Notes-Ice machine clean.-All products stored correctly.-Floors and walls clean.
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12/3/2013 | Routine Reinspection 1st | 97 |
- [2] Food protected during storage; preparation; display; service; transportation
Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination. Store cooked products below reday to eat products.
- [3] CFPM or person in charge present; certificates posted as required
No CFPM on staff. The CFPM that was on staff expired 8-25-2013. 60 days to obtain a CFPM (1-24-2014).
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Mold build up in ice machine. Clean Ice machine to insure safety of ice served to customers.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Walls dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.
- General Comments that relate to this Inspection
Notes-Hand sinks properly stocked and used.-Dish washer sanitizer at 100 ppm chlorine.-Reach-In 38F.-Freezer -5F.-Walk-In 38F.-Cold holding-Beef 37F.-Pork 36F.-Chicken 35F.-Shrimp 35F.-Hot holding-Fried rice 158F.-White rice 155F.-White Rice 158F.-Egg drop soup 162F.-All items stored at least 6" off the ground.-All lights properly shielded.
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11/25/2013 | Routine Inspection 1st | 91 |
- [1] Storage; handling of clean equipment / utensils
230) In all the dry storage containers the scoop handles are in contact with the product; excercise good scoop control by storing handles up to prevent cross contamination. Corrected on Site
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions. They need to be deep cleanned especially under and behind equipment. 14 Days
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Walls are dirty especially behind the dishwasher and sinks; clean deep and keep up on it to prevent the build-up. 14 days
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Restaurant ok need to deep clean in back and often.2) Prep line no hot holding; prep refer at 38 degree F chicken and beef on top are still frozen.3) Freezer on line ok all product frozen at -5 degree F.4) Chest freezer in back ok at -10 degree F all product frozen.5) Commercial freezer at -10 degree F all product frozen.6) Walkin at 36 degree F all product propoerly stored raw on bottom. 7) Dishwasher at 100 ppm8) Test strips and thermometer9) Sanitizer buckets at 100 ppm10) Restroom ok11) Went ovver sick policy and noro symptoms.12) Need to clean the mop sink area and replace the mop heads more frequent should store up to allow to dry properly.Check your score at WashoeEats.us
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11/13/2012 | Routine Inspection 1st | 97 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Really watch the floors especially behind/under equipment; need to pull out and clean. Pay special attention to the floor sinks.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Need to clean the walls behind equipment and especially the ceiling in the cooking area.
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Nothing hot held but rice and soups al were at 155 to 172 degree F.2) Majority of entree's are cook to order.3 ) Prep refer at 32 degree F all product below 40 degree F and properly stored.4) Walkin refer at 39 degree F all product properly stored raw on bottom; product dates good.5) Big freezer at 10 degree F all product frozen.6) Have 3 deep freezers all at 10 or below degree F all product ok and frozen.7) Handsinks stocked hot water.8) Dishwasher at 100 ppm.9) Thermometers and test strips available.10) Have a three comp sink each section labelled utilizing for prep. before use and after use make sure to disinfect.11) Pest control in place (Progressive).12) Garbage ok mop ok13) Restrooms stocked.
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12/5/2011 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
**All violations corrected from original inspectionAll food product off floorCooked tempura in food grade plasticFacility cleanSingle service items off floorFloors clean; even behind equipmentSheet rock tiled overCoving replaced where neededMuch of the unused articles have been removed
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12/14/2010 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Chicken stored on floor while thawing. Store food product off floor to prevent potential contamination of food product.Cooked tempura product stored in cardboard box. Store all food product in food grade containers to prevent potential contamination. **This is a recurring violation**Cooked tempura product stored in open containers in walk in. All containers must be covered when not in use. **This is a recurring violation.**
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Both back doors need to have weather stripping installed to prevent potential pest access. In addition; back door in kitchen needs to have gaps around top sealed as well.
- [1] Non-food contact surfaces of equipment and utensils clean
Most non food contact surfaces in facility need thorough cleaning and sanitizing. These include; but are not limited to; bulk bins; microwaves; handles of refrigerators; hand sink handles; outsides of refrigeration unitsinside of fryers; outside of most seasoning containers; etc. These items must be thoroughly cleaned and sanitized and maintained in a clean and sanitary fashion to prevent potential hand contamination. **See notes**
- [1] Single service: articles; storage; dispensing; used
Single service cups stored on ground in back room. Store all single service items off floor to prevent potential contamination.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors need deep cleaning throughout facility. All equipment; including line equipment; all tables; all shelving; and all refrigeration must be pulled out to allow for thorough cleaning behind them. Maintain floors in a clean and sanitary fashion to prevent potential pest attraction.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Exposed sheet rock on wall behind make up unit on line. This area needs to be sealed to create a smooth and easily cleanable surface.Coving in adjacent tile area is missing. Coving must be replaced where needed to create a smooth and easily cleanable surface and prevent potential pest access.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Many unused articles are stored in kitchen; in particular in side room. Any articles not being used should be removed from facility to allow for proper cleaning.
- General Comments that relate to this Inspection
Hand sink stockedAll refrigeration at 40F or below-cooled tempura product 38F; 38F; 35FRaw chicken @ 40FRaw product stored below ready to eat productCooling practice for tempura product is to lay on sheet pans in cooler and then place in bins.Progressive pest control in place.*Recommend conducting monitoring as well as treatment.Dishwasher @ 50ppm chlorine*Noted that while the 50ppm chlorine was registering; it appeared light. Operator will contact chemical supplier and have him check machine.**Discussed hand washing with operator. Emphasized need to have employees wash hands after prepping raw food product; using the restroom and eating.**Cleaning is the largest issue in this facility. Entire kitchen needs to be cleaned and maintained in a clean and sanitary fashion to allow for proper cleaning and prevent attraction of pests.
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12/2/2010 | Routine Inspection 1st | 92 |
- [2] Food protected during storage; preparation; display; service; transportation
FOUND NUMEROUS CONTAINERS OF FOOD IN WALK-IN UNIT UN-COVERED. MUST COVER FOOD DURING STORAGE TO PREVENT POSSIBLE CONTAMINATION OF PRODUCT.
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND STOCKED.GOOD COLD HOLDING TEMPS. RAW BEEF 40F; RAW CHICKEN 39F.RICE HOT HELD AT 158F.GOOD FOOD STORAGE; RAW STORED BELOW COOKED AND READY TO EAT FOODS.DISHWASHER GOOD AT 100PPM.PROPER USE OF PREP SINKS.FACILITY COOLS FOOD IN SHALLOW PANS.FACILITY DOES HAVE A LOT OF CLUTTER; BUT AT THIS TIME IT IS NOT IMPACTING PROPER FOOD SAFETY.
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12/3/2009 | Routine Inspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed cooked chicken stored in cardboard boxes. Discontinue storing cooked food product in cardboard boxes. Utilize stainless steel or plastic food grade pans to prevent cross contamination.Several food items in walk-in cooler stored uncovered. Cover product to protect from contamination.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Areas of floor/floor sinks in need of cleaning. Clean on a routine basis; especially in hard to reach areas.
- General Comments that relate to this Inspection
Notes:Handsinks restrooms properly stockedDishwasher sanitizing at 100 ppm chlorine bleachWalk-in cooler at 40 degrees FBeef at 41 degrees F; Pork at 40 degrees F; chicken at 38 degrees FRice hot holding at 161 degrees FHandwashing observedDiscussed importance of handwashing
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12/1/2008 | Routine Inspection 1st | 97 |
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