- Hot holding (corrected)
1. Egg drop and hot sour soup on steam table not being held hot enough. Do not maintain soup at a temperature in the danger zone. Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
- Cold holding (corrected)
1. Fried rice setting on counter at 55 degrees F. Maintain at an internal temperature not in the danger zone. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Pests/rodents (corrected)
1. Mouse droppings present in the kitchen area in dry storage area. Clean up dropping every morning and place traps in that area. Mice live with-in 30 feet of where they leave droppings. Presence of rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
- Food contact surface cleanability (corrected)
1. Discard any plastic food containers which are melted or broken. Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Single-service reuse (corrected)
1. Do not use single service containers more than once. Plastic single service containers being used for scoops in bags of sugar, salt and rice. Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
- Physical facility repair (corrected)
1. Provide ceiling tiles where missing in kitchen area. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Walls, floors, etc/soiled (corrected)
1. Clean the floor under and behind cooking equipment. 2. Clean the floor in dry storage area behind reach-down freezer and bulk sugar and flour bags. 3. Clean the shelf located above 3 compartment sink. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
1. Clean the floor under and behind cooking equipment. 2. Clean the floor in dry storage area behind reach-down freezer and bulk sugar and flour bags. 3. Clean the shelf located above 3 compartment sink. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
1. Clean the floor under and behind cooking equipment. 2. Clean the floor in dry storage area behind reach-down freezer and bulk sugar and flour bags. 3. Clean the shelf located above 3 compartment sink. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Nonfood contact surface design (corrected)
1. Remove cardboard shelf liners from walk-in refrigerator shelf and do not replace. Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Non food contact surface cleaning frequency (corrected)
1. Clean the shelving in the walk-in refrigerator where soiled. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
|
09/24/2014 | Recheck |
- Hot holding
1. Egg drop and hot sour soup on steam table not being held hot enough. Do not maintain soup at a temperature in the danger zone. Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
- Cold holding (corrected on site)
1. Fried rice setting on counter at 55 degrees F. Maintain at an internal temperature not in the danger zone. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Pests/rodents
1. Mouse droppings present in the kitchen area in dry storage area. Clean up dropping every morning and place traps in that area. Mice live with-in 30 feet of where they leave droppings. Presence of rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
- Food contact surface cleanability
1. Discard any plastic food containers which are melted or broken. Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Single-service reuse
1. Do not use single service containers more than once. Plastic single service containers being used for scoops in bags of sugar, salt and rice. Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
- Physical facility repair
1. Provide ceiling tiles where missing in kitchen area. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Walls, floors, etc/soiled
1. Clean the floor under and behind cooking equipment. 2. Clean the floor in dry storage area behind reach-down freezer and bulk sugar and flour bags. 3. Clean the shelf located above 3 compartment sink. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
1. Clean the floor under and behind cooking equipment. 2. Clean the floor in dry storage area behind reach-down freezer and bulk sugar and flour bags. 3. Clean the shelf located above 3 compartment sink. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
1. Clean the floor under and behind cooking equipment. 2. Clean the floor in dry storage area behind reach-down freezer and bulk sugar and flour bags. 3. Clean the shelf located above 3 compartment sink. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Nonfood contact surface design
1. Remove cardboard shelf liners from walk-in refrigerator shelf and do not replace. Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Non food contact surface cleaning frequency
1. Clean the shelving in the walk-in refrigerator where soiled. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
|
09/16/2014 | Routine |
| No violation noted during this evaluation. | 08/07/2014 | Non-Illness Complaint |
- Pests/rodents (corrected)
1. House mouse droppings present in dry storage areas. Clean up mouse droppings and take measures to eliminate mice. Check first thing every morning and place traps in areas where activity is found. Clean up droppings so new activity can easily been seen. Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
- Minimize contact (Critical) (corrected)
1. Use an approve utensil to scoop cooked rice. Single service container being used currently. Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
- Single-service reuse (corrected)
1. Do not use a single service container to scoop cooked rice. Only use a proper utensil to scoop cooked rice. Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
- Physical facility repair (corrected)
1. Repair the roof where leaking. 2. Provide and replace any missing or water damaged ceiling tiles. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Physical facility repair
1. Repair the roof where leaking. 2. Provide and replace any missing or water damaged ceiling tiles. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Walls, floors, etc/soiled (corrected)
1. Clean the floor in walk-in refrigerator. 2. Clean the walk-in refrigerator door where hands touch. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
1. Clean the floor in walk-in refrigerator. 2. Clean the walk-in refrigerator door where hands touch. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Hand sink/towels (corrected)
1. Provide approved hand drying provisions at all hand sinks at all times. No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
|
05/12/2014 | Recheck |
- Pests/rodents (corrected)
1. House mouse droppings present in dry storage areas. Clean up mouse droppings and take measures to eliminate mice. Check first thing every morning and place traps in areas where activity is found. Clean up droppings so new activity can easily been seen. Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
- Minimize contact (Critical) (corrected)
1. Use an approve utensil to scoop cooked rice. Single service container being used currently. Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
- Single-service reuse (corrected)
1. Do not use a single service container to scoop cooked rice. Only use a proper utensil to scoop cooked rice. Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
- Physical facility repair
1. Repair the roof where leaking. 2. Provide and replace any missing or water damaged ceiling tiles. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Physical facility repair
1. Repair the roof where leaking. 2. Provide and replace any missing or water damaged ceiling tiles. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Walls, floors, etc/soiled (corrected)
1. Clean the floor in walk-in refrigerator. 2. Clean the walk-in refrigerator door where hands touch. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
1. Clean the floor in walk-in refrigerator. 2. Clean the walk-in refrigerator door where hands touch. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Hand sink/towels (corrected)
1. Provide approved hand drying provisions at all hand sinks at all times. No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
|
04/15/2014 | Recheck |
- Pests/rodents (corrected)
1. House mouse droppings present in dry storage areas. Clean up mouse droppings and take measures to eliminate mice. Check first thing every morning and place traps in areas where activity is found. Clean up droppings so new activity can easily been seen. Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
- Minimize contact (Critical) (corrected)
1. Use an approve utensil to scoop cooked rice. Single service container being used currently. Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
- Single-service reuse (corrected)
1. Do not use a single service container to scoop cooked rice. Only use a proper utensil to scoop cooked rice. Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
- Physical facility repair
1. Repair the roof where leaking. 2. Provide and replace any missing or water damaged ceiling tiles. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Physical facility repair
1. Repair the roof where leaking. 2. Provide and replace any missing or water damaged ceiling tiles. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Walls, floors, etc/soiled (corrected)
1. Clean the floor in walk-in refrigerator. 2. Clean the walk-in refrigerator door where hands touch. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
1. Clean the floor in walk-in refrigerator. 2. Clean the walk-in refrigerator door where hands touch. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Hand sink/towels (corrected)
1. Provide approved hand drying provisions at all hand sinks at all times. No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
|
03/14/2014 | Recheck |
- Pests/rodents
1. House mouse droppings present in dry storage areas. Clean up mouse droppings and take measures to eliminate mice. Check first thing every morning and place traps in areas where activity is found. Clean up droppings so new activity can easily been seen. Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
- Minimize contact (Critical)
1. Use an approve utensil to scoop cooked rice. Single service container being used currently. Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
- Single-service reuse
1. Do not use a single service container to scoop cooked rice. Only use a proper utensil to scoop cooked rice. Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
- Physical facility repair
1. Repair the roof where leaking. 2. Provide and replace any missing or water damaged ceiling tiles. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Physical facility repair
1. Repair the roof where leaking. 2. Provide and replace any missing or water damaged ceiling tiles. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Walls, floors, etc/soiled
1. Clean the floor in walk-in refrigerator. 2. Clean the walk-in refrigerator door where hands touch. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
1. Clean the floor in walk-in refrigerator. 2. Clean the walk-in refrigerator door where hands touch. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Hand sink/towels
1. Provide approved hand drying provisions at all hand sinks at all times. No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
|
03/07/2014 | Routine |
- Minimize contact (Critical) (corrected)
1, Provide and use an approved utensil to dispense cooked rice. Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
- Food contact surface cleanability (corrected)
1. Discard any crack plastic food containers. Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Single-service reuse (corrected)
1. Do not use a single service container as a utensil to dispense cooked rice. Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
- Walls, floors, etc/soiled
1. Clean the inside of exhaust hood of grease hanging down from top. 2. Clean the floor under cook line. 3. Clean the floor in walk-in refrigerator. 4. Clean the floor near water heater. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
1. Clean the inside of exhaust hood of grease hanging down from top. 2. Clean the floor under cook line. 3. Clean the floor in walk-in refrigerator. 4. Clean the floor near water heater. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
1. Clean the inside of exhaust hood of grease hanging down from top. 2. Clean the floor under cook line. 3. Clean the floor in walk-in refrigerator. 4. Clean the floor near water heater. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
1. Clean the inside of exhaust hood of grease hanging down from top. 2. Clean the floor under cook line. 3. Clean the floor in walk-in refrigerator. 4. Clean the floor near water heater. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Plumbing system/ repair (Non-Critical) (corrected)
1. Remove the plastic wrape from 3 compartment sink faucet and do not replace. Repair the faucet so it functions properly as designed. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
|
10/29/2013 | Recheck |
| No violation noted during this evaluation. | 10/22/2013 | Non-Illness Complaint |
- Minimize contact (Critical)
1, Provide and use an approved utensil to dispense cooked rice. Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
- Food contact surface cleanability
1. Discard any crack plastic food containers. Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Single-service reuse
1. Do not use a single service container as a utensil to dispense cooked rice. Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
- Walls, floors, etc/soiled
1. Clean the inside of exhaust hood of grease hanging down from top. 2. Clean the floor under cook line. 3. Clean the floor in walk-in refrigerator. 4. Clean the floor near water heater. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
1. Clean the inside of exhaust hood of grease hanging down from top. 2. Clean the floor under cook line. 3. Clean the floor in walk-in refrigerator. 4. Clean the floor near water heater. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
1. Clean the inside of exhaust hood of grease hanging down from top. 2. Clean the floor under cook line. 3. Clean the floor in walk-in refrigerator. 4. Clean the floor near water heater. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
1. Clean the inside of exhaust hood of grease hanging down from top. 2. Clean the floor under cook line. 3. Clean the floor in walk-in refrigerator. 4. Clean the floor near water heater. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Plumbing system/ repair (Non-Critical)
1. Remove the plastic wrape from 3 compartment sink faucet and do not replace. Repair the faucet so it functions properly as designed. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
|
10/22/2013 | Routine |
- First aid storage (Critical) (corrected)
1. Do not store the peroxide, burn cream and other first aid medicine above food or food contact materials. First aid supplies stored improperly.
Correction: First aid supplies shall be stored in a kit or container that is located to prevent contamination.
- Improper hand washing (corrected)
1. Provide approvide hand drying provisions at all hand sinks. Cloth towels being used to dry hands more than once are prohibited. Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
- Nonfood contact surface design (corrected)
1. Remove card board shelf liner from shelf in the walk-in refrigerator and do not replace. Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Food storage (corrected)
1. Cooked rice being stored under hand sink. Do not store food where water from hand sink could splash and contaminate it. Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
- Hand washing (where) (corrected)
1. Employee washing hands in 3 compartment sink. Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
|
06/26/2013 | Recheck |
- First aid storage (Critical)
1. Do not store the peroxide, burn cream and other first aid medicine above food or food contact materials. First aid supplies stored improperly.
Correction: First aid supplies shall be stored in a kit or container that is located to prevent contamination.
- Improper hand washing
1. Provide approvide hand drying provisions at all hand sinks. Cloth towels being used to dry hands more than once are prohibited. Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
- Nonfood contact surface design
1. Remove card board shelf liner from shelf in the walk-in refrigerator and do not replace. Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Food storage
1. Cooked rice being stored under hand sink. Do not store food where water from hand sink could splash and contaminate it. Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
- Hand washing (where)
1. Employee washing hands in 3 compartment sink. Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
|
06/19/2013 | Routine |
| No violation noted during this evaluation. | 05/17/2013 | Non-Illness Complaint |
| No violation noted during this evaluation. | 04/30/2013 | Non-Illness Complaint |
- Pests/rodents
1. Take measures to eliminate German roaches. Observed 3 living and 5 dead German roaches. 2. Take measures to eliminate house mice. Observed house mouse dropping on floor and shelves. Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination of harborage conditions.
- Pests/rodents
1. Take measures to eliminate German roaches. Observed 3 living and 5 dead German roaches. 2. Take measures to eliminate house mice. Observed house mouse dropping on floor and shelves. Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination of harborage conditions.
- Food contact surface(s) soiled (corrected)
1. Clean the prep. tables where soiled. Food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency (corrected)
1. Clean the bottom shelves of prep. tables where soiled. 2. Clean the shelves where soiled. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Walls, floors, etc/soiled (corrected)
1. Clean the floors where soiled. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
|
02/25/2013 | Non-Illness Complaint Recheck |
- Medicines storage and labeling (corrected)
1. Do not store medicine above food contact surfaces or food. Improper storage and labeling of employee medications.
Correction: Medicines for employee use shall be labeled and located to prevent contamination.
- Pests/rodents (corrected)
1. House mouse droppings present on floor in dry storage area. Take measures to eliminate house mice and clean up droppings as needed. Place traps where droppings are found. 2. One living German roach seen today. Take measures to eliminate German roaches. Remove cardboard from shelves and do not replace. Presence of pests and/or rodents in facility. Another citation has been issued.
Correction: Exterminate pest and/or rodents using approved methods and elimination of harborage conditions.
Comments: Owner said they have hired a pest control service. The service is scheduled for this Friday. I would like to see receipt. Violations not corrected from valid complaint have been cited on this routine inspection. Complaint inspection has been closed.
- Pests/rodents (corrected)
1. House mouse droppings present on floor in dry storage area. Take measures to eliminate house mice and clean up droppings as needed. Place traps where droppings are found. 2. One living German roach seen today. Take measures to eliminate German roaches. Remove cardboard from shelves and do not replace. Presence of pests and/or rodents in facility. Another citation has been issued.
Correction: Exterminate pest and/or rodents using approved methods and elimination of harborage conditions.
Comments: Owner said they have hired a pest control service. The service is scheduled for this Friday. I would like to see receipt. Violations not corrected from valid complaint have been cited on this routine inspection. Complaint inspection has been closed.
- Food contact surface cleanability (corrected)
1. Discard the cracked lid on bulk rice container. Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Protected outer openings
Gap present at bottom of front dining room double entrance doors. Provide a sweep or seal to exclude rodents. Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
- Walls, floors, etc/soiled (corrected)
1. Clean the floor under cooking equipment. 2. Clean the floor in dry storage area of mouse droppings. 3. Clean the inside of light shields located in kitchen and dining area of soil. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
1. Clean the floor under cooking equipment. 2. Clean the floor in dry storage area of mouse droppings. 3. Clean the inside of light shields located in kitchen and dining area of soil. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
1. Clean the floor under cooking equipment. 2. Clean the floor in dry storage area of mouse droppings. 3. Clean the inside of light shields located in kitchen and dining area of soil. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
|
02/20/2013 | Recheck |
- Medicines storage and labeling
1. Do not store medicine above food contact surfaces or food. Improper storage and labeling of employee medications.
Correction: Medicines for employee use shall be labeled and located to prevent contamination.
- Pests/rodents
1. House mouse droppings present on floor in dry storage area. Take measures to eliminate house mice and clean up droppings as needed. Place traps where droppings are found. 2. One living German roach seen today. Take measures to eliminate German roaches. Remove cardboard from shelves and do not replace. Presence of pests and/or rodents in facility. Another citation has been issued.
Correction: Exterminate pest and/or rodents using approved methods and elimination of harborage conditions.
Comments: Owner said they have hired a pest control service. The service is scheduled for this Friday. I would like to see receipt. Violations not corrected from valid complaint have been cited on this routine inspection. Complaint inspection has been closed.
- Pests/rodents
1. House mouse droppings present on floor in dry storage area. Take measures to eliminate house mice and clean up droppings as needed. Place traps where droppings are found. 2. One living German roach seen today. Take measures to eliminate German roaches. Remove cardboard from shelves and do not replace. Presence of pests and/or rodents in facility. Another citation has been issued.
Correction: Exterminate pest and/or rodents using approved methods and elimination of harborage conditions.
Comments: Owner said they have hired a pest control service. The service is scheduled for this Friday. I would like to see receipt. Violations not corrected from valid complaint have been cited on this routine inspection. Complaint inspection has been closed.
- Food contact surface cleanability
1. Discard the cracked lid on bulk rice container. Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Walls, floors, etc/soiled
1. Clean the floor under cooking equipment. 2. Clean the floor in dry storage area of mouse droppings. 3. Clean the inside of light shields located in kitchen and dining area of soil. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
1. Clean the floor under cooking equipment. 2. Clean the floor in dry storage area of mouse droppings. 3. Clean the inside of light shields located in kitchen and dining area of soil. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
1. Clean the floor under cooking equipment. 2. Clean the floor in dry storage area of mouse droppings. 3. Clean the inside of light shields located in kitchen and dining area of soil. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
|
02/13/2013 | Routine |
- Pests/rodents
1. Take measures to eliminate German roaches. Observed 3 living and 5 dead German roaches. 2. Take measures to eliminate house mice. Observed house mouse dropping on floor and shelves. Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination of harborage conditions.
- Pests/rodents
1. Take measures to eliminate German roaches. Observed 3 living and 5 dead German roaches. 2. Take measures to eliminate house mice. Observed house mouse dropping on floor and shelves. Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination of harborage conditions.
- Food contact surface(s) soiled (corrected)
1. Clean the prep. tables where soiled. Food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency (corrected)
1. Clean the bottom shelves of prep. tables where soiled. 2. Clean the shelves where soiled. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Walls, floors, etc/soiled
1. Clean the floors where soiled. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
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02/13/2013 | Non-Illness Complaint Recheck |
- Pests/rodents
1. Take measures to eliminate German roaches. Observed 3 living and 5 dead German roaches. 2. Take measures to eliminate house mice. Observed house mouse dropping on floor and shelves. Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination of harborage conditions.
- Pests/rodents
1. Take measures to eliminate German roaches. Observed 3 living and 5 dead German roaches. 2. Take measures to eliminate house mice. Observed house mouse dropping on floor and shelves. Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination of harborage conditions.
- Food contact surface(s) soiled
1. Clean the prep. tables where soiled. Food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency
1. Clean the bottom shelves of prep. tables where soiled. 2. Clean the shelves where soiled. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Walls, floors, etc/soiled
1. Clean the floors where soiled. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
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02/05/2013 | Non-Illness Complaint |
| No violation noted during this evaluation. | 10/26/2012 | Non-Illness Complaint |
- Cold holding (corrected)
1. Prep. refrigerator not cold enough. Take measures to ensure potentially hazardous foods are not held in the danger zone. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Pests/rodents (corrected)
1. Take measures to eliminate mice. Clean areas where activity exists and place traps in those area. Presence of rodents in facility.
Correction: Exterminat rodents using approved methods and elimination of harborage conditions.
- Walls, floors, etc/soiled (corrected)
1. Clean the floor in kitchen and dry storage areas around perimeter and under equipment. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Non food contact surface cleaning frequency (corrected)
1. Clean the top of white freezer. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- In use utensil storage (corrected)
1. Do not store clean in use knife in a crack between refrigerator and prep. refrigerator. In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
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10/10/2012 | Recheck |
| No violation noted during this evaluation. | 10/09/2012 | Non-Illness Complaint |
- Cold holding
1. Prep. refrigerator not cold enough. Take measures to ensure potentially hazardous foods are not held in the danger zone. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Pests/rodents
1. Take measures to eliminate mice. Clean areas where activity exists and place traps in those area. Presence of rodents in facility.
Correction: Exterminat rodents using approved methods and elimination of harborage conditions.
- Walls, floors, etc/soiled (corrected)
1. Clean the floor in kitchen and dry storage areas around perimeter and under equipment. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Non food contact surface cleaning frequency (corrected)
1. Clean the top of white freezer. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- In use utensil storage
1. Do not store clean in use knife in a crack between refrigerator and prep. refrigerator. In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
|
10/03/2012 | Recheck |
- Cold holding
1. Prep. refrigerator not cold enough. Take measures to ensure potentially hazardous foods are not held in the danger zone. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Pests/rodents
1. Take measures to eliminate mice. Clean areas where activity exists and place traps in those area. Presence of rodents in facility.
Correction: Exterminat rodents using approved methods and elimination of harborage conditions.
- Walls, floors, etc/soiled
1. Clean the floor in kitchen and dry storage areas around perimeter and under equipment. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Non food contact surface cleaning frequency
1. Clean the top of white freezer. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- In use utensil storage
1. Do not store clean in use knife in a crack between refrigerator and prep. refrigerator. In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
|
09/26/2012 | Routine |
- Pests/rodents (corrected)
1. Remove bottom shelf located in the kitchen dry storage area. Pests utilize space under shelf. Presence of harborage in facility.
Correction: Eliminate any harborage conditions.
- Hand sink improper usage (corrected)
1. Kitchen hand sink being used for storage. Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
- Equipment repair (corrected)
1. Resurface wire shelves which have rusted in the walk-in refrigerator or discard. Do not paint. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- Insect control device/installation (corrected)
1. Do not locate sticky insect traps above open food or clean food contact surfaces. Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
- Walls, floors, etc/soiled (corrected)
1. Clean the floor in dry storage located near restrooms and behind cooking equipment. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
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08/30/2012 | Pre-Licensing Recheck |
- Pests/rodents
1. Remove bottom shelf located in the kitchen dry storage area. Pests utilize space under shelf. Presence of harborage in facility.
Correction: Eliminate any harborage conditions.
- Hand sink improper usage (corrected on site)
1. Kitchen hand sink being used for storage. Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
- Equipment repair
1. Resurface wire shelves which have rusted in the walk-in refrigerator or discard. Do not paint. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- Insect control device/installation
1. Do not locate sticky insect traps above open food or clean food contact surfaces. Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
- Walls, floors, etc/soiled
1. Clean the floor in dry storage located near restrooms and behind cooking equipment. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
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08/23/2012 | Pre-Licensing |
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