- Cold Holding Temperature (corrected on site) - 5 penalty points
The cooked rice noodles and the cooked fish/sugar dipping sauce are at an internal temperature of 46°F and 73°F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The broth/soup is/are stored in contact with or under the raw meats.
- Approved Source/Labeling (corrected on site) - 4 penalty points
The packaged fresh spicy chili oil is/are not properly labeled as specified in law.
- Sewage/Wastewater Disposal System, Proper Disposal (corrected on site) - 3 penalty points
Food service worker (FSW) discarded dirty mop water outside behind the alley.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The handheld vegetable slicers and food storage containers used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food. *Sterilite & Glad containers are used as food storage containers The in-use utensils used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product. *Rice spatula stored on top of the rice cooker Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the kitchen. *container used for peanut pieces
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training. *one employee has not had food handler training. Food handler has been employed for more than 7 days.
- Food Protection - GRP
Fruits are frostbitten
- Non-food Contact Surfaces - GRP
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. *air vent covers are dusty *paper towel dispensers have adhering grime
- Wiping Cloths/Linens/Napkins/Sponges - GRP
TFER 229.164(h)(3)(B) - Page 36. Wiping cloths used for food spills are not moist, clean, stored in a chemical sanitizer and used for wiping spills. *along food prep tables
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(6)(A) - Page 96. Tight fitting lids are not provided for outside trash receptacles. *lid is not in good repair to blue dumpster TFER 229.166(l)(16) - Page 98. Refuse area & enclosure are not clean. *Target shopping cart and other items around the dumpster area
- Floors, Walls and Ceilings - GRP
TFER 229.167(a) - Page 100. Unapproved materials are used for ceiling surfaces. Broken acoustic tiles in storage area. TFER 229.167(p)(1) - Page 106. Floor surfaces in the 3-compartment sink area are damaged. Floor surfacing is chipped throughout.
- Lockers/Dressing Rooms - GRP
TFER 229.167(i) - Page 106. Employees' clothing or other possessions are located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur. *employee food stored long shelving with food for customers and not labeled.
- Cleaning Equipment - GRP
TFER 229.167(p)(6) - Page 107. Mops are not positioned to allow air-drying or to prevent soiling of the walls, equipment, supplies or mop handle. *Brooms are stored in the mop sink and preventing FSWs from discarding mop water properly
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the kitchen were left open. *front entrance door left open
- Paper Test Strip Testing Devises - GRP
TFER 229.165(g)(4) - Page 71. A test kit or other device to accurately measure the concentration of the sanitizing solution or temperature of the water used to sanitize is not readily available for use. *no test strips for quaternary ammonia
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Regular | 02/01/2016 | 78 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The cooked pork and chicken is in/on the reach in and refrigerator at an internal temperature of 48°F-49°F and is not being maintained at 41 °F or below. The cooked fish product and rolls of crab meat are/ is at an internal temperature of 48 to 50 degrees F and is not being maintained at 41 °F or below. Product is overstocked on top area of prep cooler.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The broth/soup is/are stored in contact with or under the raw meats.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the food preparation area is used for purposes other than handwashing. Lid in handsink. Other Fly swatter on prep table at cookline.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
Working containers of chemical are not properly labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The handheld vegetable slicers and food storage containers used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the refrigerators/freezers. The rusted utensils located in the preparation area is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training. 2 employees employed for at least 2 weeks without food handler cards.
- Food Protection - GRP
Raw meats improperly stored in freezers.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
TFER 229.164(h)(3)(B) - Page 36. Wiping cloths used for food spills are not moist, clean, stored in a chemical sanitizer and used for wiping spills.
- Floors, Walls and Ceilings - GRP
TFER 229.167(a) - Page 100. Unapproved materials are used for ceiling surfaces. Broken acoustic tiles. TFER 229.167(p)(1) - Page 106. Floor surfaces in the 3-compartment sink area are damaged. Floor surfacing is chipped throughout.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
TFER 229.167(d)(5)(A)(iii) - Page 103. Outer doors in the kitchen were left open. Observed screening off the back door and it is propped open. Exterior door not self closing.
- Plumbing- GRP
Drain lines inside floor sinks.
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Regular | 11/02/2015 | 78 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The deep containers of soup are in/on the refrigerators at a temperature of 44 to 83 degrees F after cooling for more than 6 hours(overnight). Cooked tofu at 44-46°F.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The all ready to eat foods/soups is/are stored in contact with or under the eggs and other raw meat.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods that is/are located in the refrigerators and freezers has/have been refrigerated for more than 24 hours and is/are not marked with the day of preparation or the date which the food shall be consumed by. Soups and cooked pork not dated.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the refrigerator and freezer. Plastic spoons to take up food, portion cups to hold product, and container holding peanut sauce reused. The microwave and food processor used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food. The gaskets located in the food prep cooler is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Protection - GRP
Raw meats improperly stored in freezers.
- Non-food Contact Surfaces - GRP
Food film linining table.
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Regular | 08/03/2015 | 84 |
- Cold Holding Temperature - 5 penalty points
The fish/seafood is in/on the reachin refrigerator at an internal temperature of 45 degrees F and is not maintained at 34 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The vegetables is/are stored in contact with or under the raw shrimp.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The bulk meat items and sliced vegetables that is/are located in the reachin refrigerator has/have been refrigerated for more than 24 hours and is/are not marked with the day of preparation or the date which the food shall be consumed by.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The in-use utensils used for preparation or serving in the food preparation area are not stored in a manner to prevent contamination of the product. Observed knives being stored between equipment. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the food preparation area. Observed reusing scoops.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The container of foods is/are not stored in food storage areas.
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Regular | 05/01/2015 | 84 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The meat is in/on the counter at a temperature of 120°F after cooling for for 1 hour 45 minutes.
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
The all ready to eat foods is/are stored in contact with or under the raw beef product.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The soup in upright refrigerator for more than 24 hours and is/are not marked with the day of preparation or the date which the food shall be consumed by.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the waiters' station is used for purposes other than handwashing.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The insecticide present in the closet and is not needed for food service operations. Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the refrigerator and dry storage. Reusing plastic bags, buckets and portion cups(to scoop). The microwave, food processor and ice chest used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food. The gaskets located in the food prep cooler is/are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored starch are not marked with the common name of the food it contains.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The bagged goods is/are not stored properly in food storage areas. Need to provide properly shelving that elevates rice and beverages 6 inches above the floor. TFER 229.164(i)(1) - Page 38. The rice is/are not covered during storage. Need to organize freezer. Unwrapped straws.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
TFER 229.164(h)(3)(B) - Page 36. Wiping cloths used for food spills are not moist, clean, stored in a chemical sanitizer and used for wiping spills.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the 3-compartment sink area are not clean .
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned.
- Lockers/Dressing Rooms - GRP
TFER 229.167(i) - Page 106. Employees' clothing or other possessions located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur.
- Outer Openings: Doors, Windows, Walls, Roof - GRP
Storage door not self closing.
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Regular | 02/04/2015 | 74 |
- Proper/Adequate Handwashing (corrected on site) - 4 penalty points
The cook did not follow procedures for proper handwashing.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
Employee is washing his/her hands in a sink which is not the designated hand washing sink. Washed gloved hands in 3 compartment sink.
- Toxic Items Properly Labeled/Stored/Used (corrected on site) - 3 penalty points
The insecticides are present in the mop sink area and are not needed for food service operations.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The microwave oven, orange buckets, rice cooker, and Rubbermaid containers used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food. The in-use utensils used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product. Ice scoop is stored with the handle down into the ice.
- Food Establishment Permit/Food Handler Card - 3 penalty points
Your employee(s) have not attended required food handler training.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(1) - Page 106. Floor surfaces in the mop sink area are damaged.
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Follow-up | 11/12/2014 | 83 |
- Proper Cooling of Cooked/Prepared Foods (corrected on site) - 5 penalty points
The beef product is in/on the food prep table at a temperature of 85 to 89 degrees F after cooling for 03 hours.
- Cold Holding Temperature (corrected on site) - 5 penalty points
The eggs, raw in-shells are at an internal temperature of 45 to 49 degrees F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The all ready to eat foods are stored in contact with or under the eggs, raw in shell, raw seafood, raw beef, and raw chicken.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The noodles, cut vegetables, beef, chicken, and shrimp that are located in the reachin refrigerators have been refrigerated for more than 24 hours and are not marked with the day of preparation or the date which the food shall be consumed by.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that all employees are eating and drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand cleaning material, i.e., liquid or powder soap, is available at the handwash facilities in the kitchen.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
The medicine/vitamins are present in the kitchen and are not needed for food service operations.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The reachin refrigerator and microwave located in the kitchen has adhering food or food particles. The microwave oven, rice cooker, and Rubbermaid containers used to store or prepare food does not meet or exceed National Sanitation Foundation (NSF) standards or their equivalent and may not be safe to use for food. The in-use utensils used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product. Ice scoop is stored with the handle down into the ice.
- Food Establishment Permit/Food Handler Card - 3 penalty points
No information available.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The root vegetables are not stored in food storage areas. Root vegetables are stored directly on the floor in the kitchen.
- Wiping Cloths/Linens/Napkins/Sponges - GRP
TFER 229.164(h)(3)(B) - Page 36. Wiping cloths used for food spills are not moist, clean, stored in a chemical sanitizer and used for wiping spills.
- Garbage and Refuse Disposal - GRP
TFER 229.166(l)(14)(B) - Page 98. Outside receptacles are not covered. Side door is open on dumpster.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
- Lockers/Dressing Rooms - GRP
TFER 229.167(i) - Page 106. Employees' clothing or other possessions located in an area where contamination of food, equipment, linens and single-service and single-use articles can occur. Employees shoes, purses, and jackets are being stored in food areas.
- Cleaning Equipment - GRP
TFER 229.167(p)(6) - Page 107. Mops are not positioned to allow air-drying or to prevent soiling of the walls, equipment, supplies or mop handle.
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Regular | 11/10/2014 | 66 |
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The owner in the food establishment did not have a readily available food temperature measuring device that is accurate to +/- 2°F in the intended range of use.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the warewash area has/have adhering residue. Missing one bolt.
- Floors, Walls and Ceilings - GRP
No information available.
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Change of Ownership | 07/25/2014 | 94 |
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