- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: PAR COOKED BROCCOLI ON PREP TABLE AT 94 DEGREES F. KEEP HOT FOODS AT 135 DEGREES F OR ABOVE AND COLD FOODS AT 41 DEGREES F OR BELOW.
Location: Cook line
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1. COOKED RICE IN WALK IN COOLER HOLDING BETWEEN 47-50 DEGREES F. OWNER STATES RICE WAS MADE YESTERDAY. RICE WAS DISCARDED ON SITE.
Location: Walk-in cooler
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. LIVE ROACH IN 2-BAY SINK. DEAD ROACH UNDER 2-BAY. CONTACT PEST CONTROL COMPANY FOR SERVICE. SERVICE REPORT TO BE REVIEWED ON FOLLOW UP.2. FRUIT FLIES OBSERVED IN BOX OF ONIONS IN PREP AREA. CONTACT PEST CONTROL COMANY FOR SERVICE. SERVICE REPORT TO BE REVIEWD ON FOLLOW UP.
Location: Prep area
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW SHRIMP AND RAW CHICKEN STORED OVER RAW BEN SPROUTS AND VEGETABLES. STORE ALL RAW MEATS BELOW COOKED AND READY TO EAT FOODS. *****REPEAT VIOLATION*****2. RAW BEEF OVER COOKED EGG ROLLS. STORE ALL RAW MEATS BELOW COOKED AND READY TO EAT FOODS.3. PREPARED CABBAGE STORED IN ORIGINAL BOX. DISCARD BOX AFTER USE TO PREVENT CONTAMINATION.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SOILED SIFTER STORED ABOVE THE 2-BAY SINK. PLEASE CLEAN AND SANITIZE.2. SOILED KNIVES ON MAGNET STRIP. PLEASE CLEAN AND SANITIZE.
Location: Prep area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SOILED SIFTER STORED ABOVE THE 2-BAY SINK. PLEASE CLEAN AND SANITIZE.2. SOILED KNIVES ON MAGNET STRIP. PLEASE CLEAN AND SANITIZE.
Location: Prep area
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: COLLANDER INSIDE OF HANDSINK
Location: Kitchen
Equipment: Hand sink
- Improper hand washing (corrected)
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.
Comments: EMPLOYEE WASHED HANDS WITHOUT USING SOAP*****REPEAT VIOLATION*****
Location: Kitchen
Equipment: Hand sink
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: COOKED FOODS NOT DATEMARKED IN COOLER. ENSURE 7 DAY DATEMARK FOR ALL COOKED FOODS IN COOLER UNITS.
Location: Walk-in cooler
- Unapproved food contact materials (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. LIVE ROACH IN 2-BAY SINK. DEAD ROACH UNDER 2-BAY. CONTACT PEST CONTROL COMPANY FOR SERVICE. SERVICE REPORT TO BE REVIEWED ON FOLLOW UP.2. FRUIT FLIES OBSERVED IN BOX OF ONIONS IN PREP AREA. CONTACT PEST CONTROL COMANY FOR SERVICE. SERVICE REPORT TO BE REVIEWD ON FOLLOW UP.
Location: Prep area
Equipment: Char-grill
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEE NOT WEARING HAT
- Single-service reuse (corrected)
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.
Comments: 1. PRE-BAGGED WON TON NOODLES STORED NAPKIN BOX. STORE FOOD ITEMS IN FOOD GRADE CONTAINERS.2. FROZEN SHRIMP AND SCALLOPS STORED IN BAGS THAT WERE FORMERLY USED FOR EGG NOODLES. PLEASE DISCARD BAGS AFTER USE. 3. PREVIOUSLY USED PLASTIC BAGS HANGING OVER 2-BAY AREA. PLEASE DISCARD BAGS AFTER USE.4. RICE BAGS HAD FROZEN FOODS INSIDE THAT WERE NOT RICE (VEGETABLES & COOKED FOOD). PLEASE DISCARD BAGS AFTER USE.5. SUGAR STORED IN HOISIN SAUCE CAN.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. PURSE STORED WITH SINGLE SERVICE ITEMS UNDER COUNTER. STORE IN DESIGNATED AREA AWAY FROM FOOD AND FOOD RELATED ITEMS.2. PERSONAL ITEMS (CELL PHONE, KEYS & ENERY DRINK) STORED ON TOP OF COLD TOP UNIT. STORE PERSONAL ITEMS ON DESIGNATED TABLE.3.. PERSONAL ITEMS (CELL PHONE & SUNGLASSES) STORED ON TOP OF PLASTIC FOOD BAGS. STORE PERSONAL ITEMS ON DESIGNATED TABLE.
Location: Service counter
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. PURSE STORED WITH SINGLE SERVICE ITEMS UNDER COUNTER. STORE IN DESIGNATED AREA AWAY FROM FOOD AND FOOD RELATED ITEMS.2. PERSONAL ITEMS (CELL PHONE, KEYS & ENERY DRINK) STORED ON TOP OF COLD TOP UNIT. STORE PERSONAL ITEMS ON DESIGNATED TABLE.3.. PERSONAL ITEMS (CELL PHONE & SUNGLASSES) STORED ON TOP OF PLASTIC FOOD BAGS. STORE PERSONAL ITEMS ON DESIGNATED TABLE.
Location: Cook line
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. PURSE STORED WITH SINGLE SERVICE ITEMS UNDER COUNTER. STORE IN DESIGNATED AREA AWAY FROM FOOD AND FOOD RELATED ITEMS.2. PERSONAL ITEMS (CELL PHONE, KEYS & ENERY DRINK) STORED ON TOP OF COLD TOP UNIT. STORE PERSONAL ITEMS ON DESIGNATED TABLE.3.. PERSONAL ITEMS (CELL PHONE & SUNGLASSES) STORED ON TOP OF PLASTIC FOOD BAGS. STORE PERSONAL ITEMS ON DESIGNATED TABLE.
Location: Prep area
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: MOP DRYING IN TOP OF MOP BUCKET.
Location: Back room
- Sponges (corrected)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: SPONGE ON 3-BAY. PLEASE DISCARD.
Location: Kitchen
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: GREASE DUMPSTER LID OPEN.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: FLOORS SOILED. PLEASE CLEAN IN THE FOLLOWING AREAS; UNDER 3- BAY WHERE CHEMICALS ARE STORED, UNDER 2-BAY, UNDER SHELVING IN THE WALK-IN COOLER AND UNDER THE WOK'S AND FRYERS.
Location: Kitchen
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: CHICKEN THAT HAD JUST BEEN COOKED PLACED IN THE COLD TOP AT 85 DEGREES F. PROPERLY COOL CHICKEN TO 41 DEGREES F. BEFORE PLACING IN COLD TOP.
Location: Cook line
Equipment: Prep Top Cooler
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: VINYL FLOORING LINING BOTTOM OF REACH IN COOLER. PLACE MAT LINING BOTTOM OF 2-DOOR COOLER. PLEASE DISCARD. DISCONTINUE USING.
Location: Cook line
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ALL FREEZERS NEED TO BE DEFROSTED.7/23/14 GASKET ON CHEST FREEZER NEEDS TO BE REPLACED.
Location: Kitchen
Equipment: Upright freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ALL FREEZERS NEED TO BE DEFROSTED.7/23/14 GASKET ON CHEST FREEZER NEEDS TO BE REPLACED.
Location: Kitchen
Equipment: Chest freezer
- Food storage (corrected)
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.
Comments: 1. FROZEN MEAT IN UPRIGHT COOLER STACKED WITH PLASTIC IN BETWEEN. MEAT NEEDS TO BE TOTALLY COVER AND SEALED.2. BAG OF RICE ON FLOOR.3. OPEN CONTAINER OF FLOUR UNDER 2-BAY SINK IN PREP AREA.
Location: Kitchen
Equipment: Upright freezer
- Food storage (corrected)
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.
Comments: 1. FROZEN MEAT IN UPRIGHT COOLER STACKED WITH PLASTIC IN BETWEEN. MEAT NEEDS TO BE TOTALLY COVER AND SEALED.2. BAG OF RICE ON FLOOR.3. OPEN CONTAINER OF FLOUR UNDER 2-BAY SINK IN PREP AREA.
Location: Dry storage
- Food storage (corrected)
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.
Comments: 1. FROZEN MEAT IN UPRIGHT COOLER STACKED WITH PLASTIC IN BETWEEN. MEAT NEEDS TO BE TOTALLY COVER AND SEALED.2. BAG OF RICE ON FLOOR.3. OPEN CONTAINER OF FLOUR UNDER 2-BAY SINK IN PREP AREA.
Location: Prep area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SOILED SHELVES AND EXTERIOR OF BULK FOOD CONTAINERS. PLEASE CLEAN2. SOILED SHELVES UNDER RICE COOKER. PLEASE CLEAN.3. BETWEEN FRYERS SOILED AND HAS GREASE BUILD UP. PLEASE CLEAN,
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SOILED SHELVES AND EXTERIOR OF BULK FOOD CONTAINERS. PLEASE CLEAN2. SOILED SHELVES UNDER RICE COOKER. PLEASE CLEAN.3. BETWEEN FRYERS SOILED AND HAS GREASE BUILD UP. PLEASE CLEAN,
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SOILED SHELVES AND EXTERIOR OF BULK FOOD CONTAINERS. PLEASE CLEAN2. SOILED SHELVES UNDER RICE COOKER. PLEASE CLEAN.3. BETWEEN FRYERS SOILED AND HAS GREASE BUILD UP. PLEASE CLEAN,
Location: Cook line
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: EMPLOYEE WASHED HANDS IN 3-BAY
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: LEFT FAUCET HOT WATER ON 3-BAY LEAKING. PLEASE HAVE REPAIRED.
Location: Kitchen
Equipment: 3-bay
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: KNIFE STORED BETWEEN PREP TOP AND TABLE.
Location: Cook line
- Single Service Storage (corrected)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: 1. TO GO CONTAINERS STORED FACE UP IN KITCHEN AREA. INVERT TO PREVENT CONTAMINATION.
Location: Kitchen
|
07/23/2014 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: PAR COOKED BROCCOLI ON PREP TABLE AT 94 DEGREES F. KEEP HOT FOODS AT 135 DEGREES F OR ABOVE AND COLD FOODS AT 41 DEGREES F OR BELOW.
Location: Cook line
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1. COOKED RICE IN WALK IN COOLER HOLDING BETWEEN 47-50 DEGREES F. OWNER STATES RICE WAS MADE YESTERDAY. RICE WAS DISCARDED ON SITE.
Location: Walk-in cooler
- Pests/rodents (corrected on site)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. LIVE ROACH IN 2-BAY SINK. DEAD ROACH UNDER 2-BAY. CONTACT PEST CONTROL COMPANY FOR SERVICE. SERVICE REPORT TO BE REVIEWED ON FOLLOW UP.2. FRUIT FLIES OBSERVED IN BOX OF ONIONS IN PREP AREA. CONTACT PEST CONTROL COMANY FOR SERVICE. SERVICE REPORT TO BE REVIEWD ON FOLLOW UP.
Location: Prep area
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW SHRIMP AND RAW CHICKEN STORED OVER RAW BEN SPROUTS AND VEGETABLES. STORE ALL RAW MEATS BELOW COOKED AND READY TO EAT FOODS. *****REPEAT VIOLATION*****2. RAW BEEF OVER COOKED EGG ROLLS. STORE ALL RAW MEATS BELOW COOKED AND READY TO EAT FOODS.3. PREPARED CABBAGE STORED IN ORIGINAL BOX. DISCARD BOX AFTER USE TO PREVENT CONTAMINATION.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SOILED SIFTER STORED ABOVE THE 2-BAY SINK. PLEASE CLEAN AND SANITIZE.2. SOILED KNIVES ON MAGNET STRIP. PLEASE CLEAN AND SANITIZE.
Location: Prep area
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SOILED SIFTER STORED ABOVE THE 2-BAY SINK. PLEASE CLEAN AND SANITIZE.2. SOILED KNIVES ON MAGNET STRIP. PLEASE CLEAN AND SANITIZE.
Location: Prep area
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: COLLANDER INSIDE OF HANDSINK
Location: Kitchen
Equipment: Hand sink
- Improper hand washing
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.
Comments: EMPLOYEE WASHED HANDS WITHOUT USING SOAP*****REPEAT VIOLATION*****
Location: Kitchen
Equipment: Hand sink
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: COOKED FOODS NOT DATEMARKED IN COOLER. ENSURE 7 DAY DATEMARK FOR ALL COOKED FOODS IN COOLER UNITS.
Location: Walk-in cooler
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. COLLANDAR MADE FROM #10 CAN WITH HOLES. THIS IS NOT AN APPROVED FOOD CONTACT ITEM. PLEASE DISCARD.2. THANK YOU BAG WITH VEGETABLES INSIDE. PLEASE USE FOOD GRADE BAGS TO HOLD FOOD.3. PLASIC BOWLS USED AS SCOOPS FOR BULK FOOD CONTAINERS. UTENSILS MUST HAVE HANDLES.
Location: Prep area
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. COLLANDAR MADE FROM #10 CAN WITH HOLES. THIS IS NOT AN APPROVED FOOD CONTACT ITEM. PLEASE DISCARD.2. THANK YOU BAG WITH VEGETABLES INSIDE. PLEASE USE FOOD GRADE BAGS TO HOLD FOOD.3. PLASIC BOWLS USED AS SCOOPS FOR BULK FOOD CONTAINERS. UTENSILS MUST HAVE HANDLES.
Location: Kitchen
Equipment: Walk in cooler
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. COLLANDAR MADE FROM #10 CAN WITH HOLES. THIS IS NOT AN APPROVED FOOD CONTACT ITEM. PLEASE DISCARD.2. THANK YOU BAG WITH VEGETABLES INSIDE. PLEASE USE FOOD GRADE BAGS TO HOLD FOOD.3. PLASIC BOWLS USED AS SCOOPS FOR BULK FOOD CONTAINERS. UTENSILS MUST HAVE HANDLES.
Location: Dry storage
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEE NOT WEARING HAT
- Single-service reuse
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.
Comments: 1. PRE-BAGGED WON TON NOODLES STORED NAPKIN BOX. STORE FOOD ITEMS IN FOOD GRADE CONTAINERS.2. FROZEN SHRIMP AND SCALLOPS STORED IN BAGS THAT WERE FORMERLY USED FOR EGG NOODLES. PLEASE DISCARD BAGS AFTER USE. 3. PREVIOUSLY USED PLASTIC BAGS HANGING OVER 2-BAY AREA. PLEASE DISCARD BAGS AFTER USE.4. RICE BAGS HAD FROZEN FOODS INSIDE THAT WERE NOT RICE (VEGETABLES & COOKED FOOD). PLEASE DISCARD BAGS AFTER USE.5. SUGAR STORED IN HOISIN SAUCE CAN.
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. PURSE STORED WITH SINGLE SERVICE ITEMS UNDER COUNTER. STORE IN DESIGNATED AREA AWAY FROM FOOD AND FOOD RELATED ITEMS.2. PERSONAL ITEMS (CELL PHONE, KEYS & ENERY DRINK) STORED ON TOP OF COLD TOP UNIT. STORE PERSONAL ITEMS ON DESIGNATED TABLE.3.. PERSONAL ITEMS (CELL PHONE & SUNGLASSES) STORED ON TOP OF PLASTIC FOOD BAGS. STORE PERSONAL ITEMS ON DESIGNATED TABLE.
Location: Service counter
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. PURSE STORED WITH SINGLE SERVICE ITEMS UNDER COUNTER. STORE IN DESIGNATED AREA AWAY FROM FOOD AND FOOD RELATED ITEMS.2. PERSONAL ITEMS (CELL PHONE, KEYS & ENERY DRINK) STORED ON TOP OF COLD TOP UNIT. STORE PERSONAL ITEMS ON DESIGNATED TABLE.3.. PERSONAL ITEMS (CELL PHONE & SUNGLASSES) STORED ON TOP OF PLASTIC FOOD BAGS. STORE PERSONAL ITEMS ON DESIGNATED TABLE.
Location: Cook line
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. PURSE STORED WITH SINGLE SERVICE ITEMS UNDER COUNTER. STORE IN DESIGNATED AREA AWAY FROM FOOD AND FOOD RELATED ITEMS.2. PERSONAL ITEMS (CELL PHONE, KEYS & ENERY DRINK) STORED ON TOP OF COLD TOP UNIT. STORE PERSONAL ITEMS ON DESIGNATED TABLE.3.. PERSONAL ITEMS (CELL PHONE & SUNGLASSES) STORED ON TOP OF PLASTIC FOOD BAGS. STORE PERSONAL ITEMS ON DESIGNATED TABLE.
Location: Prep area
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: MOP DRYING IN TOP OF MOP BUCKET.
Location: Back room
- Sponges
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: SPONGE ON 3-BAY. PLEASE DISCARD.
Location: Kitchen
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: GREASE DUMPSTER LID OPEN.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: FLOORS SOILED. PLEASE CLEAN IN THE FOLLOWING AREAS; UNDER 3- BAY WHERE CHEMICALS ARE STORED, UNDER 2-BAY, UNDER SHELVING IN THE WALK-IN COOLER AND UNDER THE WOK'S AND FRYERS.
Location: Kitchen
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: CHICKEN THAT HAD JUST BEEN COOKED PLACED IN THE COLD TOP AT 85 DEGREES F. PROPERLY COOL CHICKEN TO 41 DEGREES F. BEFORE PLACING IN COLD TOP.
Location: Cook line
Equipment: Prep Top Cooler
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: VINYL FLOORING LINING BOTTOM OF REACH IN COOLER. PLACE MAT LINING BOTTOM OF 2-DOOR COOLER. PLEASE DISCARD. DISCONTINUE USING.
Location: Cook line
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ALL FREEZERS NEED TO BE DEFROSTED.
Location: Kitchen
Equipment: Upright freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ALL FREEZERS NEED TO BE DEFROSTED.
Location: Kitchen
Equipment: Chest freezer
- Food storage
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.
Comments: 1. FROZEN MEAT IN UPRIGHT COOLER STACKED WITH PLASTIC IN BETWEEN. MEAT NEEDS TO BE TOTALLY COVER AND SEALED.2. BAG OF RICE ON FLOOR.3. OPEN CONTAINER OF FLOUR UNDER 2-BAY SINK IN PREP AREA.
Location: Kitchen
Equipment: Upright freezer
- Food storage
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.
Comments: 1. FROZEN MEAT IN UPRIGHT COOLER STACKED WITH PLASTIC IN BETWEEN. MEAT NEEDS TO BE TOTALLY COVER AND SEALED.2. BAG OF RICE ON FLOOR.3. OPEN CONTAINER OF FLOUR UNDER 2-BAY SINK IN PREP AREA.
Location: Dry storage
- Food storage
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.
Comments: 1. FROZEN MEAT IN UPRIGHT COOLER STACKED WITH PLASTIC IN BETWEEN. MEAT NEEDS TO BE TOTALLY COVER AND SEALED.2. BAG OF RICE ON FLOOR.3. OPEN CONTAINER OF FLOUR UNDER 2-BAY SINK IN PREP AREA.
Location: Prep area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SOILED SHELVES AND EXTERIOR OF BULK FOOD CONTAINERS. PLEASE CLEAN2. SOILED SHELVES UNDER RICE COOKER. PLEASE CLEAN.3. BETWEEN FRYERS SOILED AND HAS GREASE BUILD UP. PLEASE CLEAN,
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SOILED SHELVES AND EXTERIOR OF BULK FOOD CONTAINERS. PLEASE CLEAN2. SOILED SHELVES UNDER RICE COOKER. PLEASE CLEAN.3. BETWEEN FRYERS SOILED AND HAS GREASE BUILD UP. PLEASE CLEAN,
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SOILED SHELVES AND EXTERIOR OF BULK FOOD CONTAINERS. PLEASE CLEAN2. SOILED SHELVES UNDER RICE COOKER. PLEASE CLEAN.3. BETWEEN FRYERS SOILED AND HAS GREASE BUILD UP. PLEASE CLEAN,
Location: Cook line
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: EMPLOYEE WASHED HANDS IN 3-BAY
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: LEFT FAUCET HOT WATER ON 3-BAY LEAKING. PLEASE HAVE REPAIRED.
Location: Kitchen
Equipment: 3-bay
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: KNIFE STORED BETWEEN PREP TOP AND TABLE.
Location: Cook line
- Single Service Storage
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: 1. TO GO CONTAINERS STORED FACE UP IN KITCHEN AREA. INVERT TO PREVENT CONTAMINATION.
Location: Kitchen
|
07/16/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Cooked broccoli held at 100 degrees F on the prep table. Store cooked broccoli under refrigeration at 41 degrees or lower.
Location: Kitchen
Equipment: Prep table
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Large blue Rubbermaid container being used to stored General Tso's chicken in the walk in cooler. Use only containers approved for food use.
Location: Walk-in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: No date mark observed on the large container of Gerneral Tso's chicken in the walk in cooler. All prepared foods stored longer than 24 hours must have a date mark.
Location: Walk-in cooler
- Single-service reuse (corrected)
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.
Comments: 1) Single use cup being used as ascoop for the sugar.2) single use can cleaned and stored on a shelf for reuse.Do not reuse single service items.
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Cook line hood covers are soiled. Clean filters to remove grease build up.
Location: Cook line
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Thawing frozen shrimp not under running water in the 2-bay sink. Thaw frozen meat with approved methods.
Location: Kitchen (back)
Equipment: 2-bay
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Soiled knives stored on the knife rack in the back of the kitchen. Do not store soiled utensils on the knife rack with clean knives.
Location: Kitchen
Equipment: Knife/utensil rack
|
01/03/2014 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Cooked broccoli held at 100 degrees F on the prep table. Store cooked broccoli under refrigeration at 41 degrees or lower.
Location: Kitchen
Equipment: Prep table
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Large blue Rubbermaid container being used to stored General Tso's chicken in the walk in cooler. Use only containers approved for food use.
Location: Walk-in cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: No date mark observed on the large container of Gerneral Tso's chicken in the walk in cooler. All prepared foods stored longer than 24 hours must have a date mark.
Location: Walk-in cooler
- Single-service reuse (corrected on site)
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.
Comments: 1) Single use cup being used as ascoop for the sugar.2) single use can cleaned and stored on a shelf for reuse.Do not reuse single service items.
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Cook line hood covers are soiled. Clean filters to remove grease build up.
Location: Cook line
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Thawing frozen shrimp not under running water in the 2-bay sink. Thaw frozen meat with approved methods.
Location: Kitchen (back)
Equipment: 2-bay
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Soiled knives stored on the knife rack in the back of the kitchen. Do not store soiled utensils on the knife rack with clean knives.
Location: Kitchen
Equipment: Knife/utensil rack
|
12/18/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1)Fried rice stored on the cook line at 88 degrees F. Keep fried rice in the rice cookers to keep warm or cool the rice then store in the walk in cooler. 2)General Tso's chicken stored on the prep table shelf. Keep general tso's chicken in a cooler at 41 degrees F.3)Raw eggs stored on the cook line at room temperature. Keep raw eggs in a cooler at all times.
Location: Cook line
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1)Fried rice stored on the cook line at 88 degrees F. Keep fried rice in the rice cookers to keep warm or cool the rice then store in the walk in cooler. 2)General Tso's chicken stored on the prep table shelf. Keep general tso's chicken in a cooler at 41 degrees F.3)Raw eggs stored on the cook line at room temperature. Keep raw eggs in a cooler at all times.
Location: Prep area
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Two Drains on the 3-bay were clogged. Keep the drains clear on the 3-bay sink at all times for warewashing.
Location: Kitchen
Equipment: 3-bay
- Minimize contact (Non-Critical) (corrected)
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.
Comments: Employee observed counting out the shrimp with his bare hands before cooking them on the wok. Use utensils such as tongs to handle food before cooking.
- Single-service reuse (corrected)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused.
Comments: Single service container used as a scoop for rice. Do not reuse any containers that are single use only.
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Rice cooling in a large bowl on the cook line. Move rice into smaller containers to allow for faster cooling.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Chest freezer lids observed soiled.
Location: Kitchen
Equipment: Chest freezer
|
08/30/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1)Fried rice stored on the cook line at 88 degrees F. Keep fried rice in the rice cookers to keep warm or cool the rice then store in the walk in cooler. 2)General Tso's chicken stored on the prep table shelf. Keep general tso's chicken in a cooler at 41 degrees F.3)Raw eggs stored on the cook line at room temperature. Keep raw eggs in a cooler at all times.
Location: Cook line
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1)Fried rice stored on the cook line at 88 degrees F. Keep fried rice in the rice cookers to keep warm or cool the rice then store in the walk in cooler. 2)General Tso's chicken stored on the prep table shelf. Keep general tso's chicken in a cooler at 41 degrees F.3)Raw eggs stored on the cook line at room temperature. Keep raw eggs in a cooler at all times.
Location: Prep area
- Plumbing system / repair (Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Two Drains on the 3-bay were clogged. Keep the drains clear on the 3-bay sink at all times for warewashing.
Location: Kitchen
Equipment: 3-bay
- Minimize contact (Non-Critical)
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.
Comments: Employee observed counting out the shrimp with his bare hands before cooking them on the wok. Use utensils such as tongs to handle food before cooking.
- Single-service reuse (corrected on site)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused.
Comments: Single service container used as a scoop for rice. Do not reuse any containers that are single use only.
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Rice cooling in a large bowl on the cook line. Move rice into smaller containers to allow for faster cooling.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Chest freezer lids observed soiled.
Location: Kitchen
Equipment: Chest freezer
|
08/19/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COLD POTENTIALLY HAZARDOUS FOODS (BEAN SPROUTS, COOKED RICE, RAW SHELL EGGS) SITTING AT ROOM TEMPERATURE ON THE THE COOK LINE MEASURED BETWEEN 48-81 DEGREES F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. STORE IN COOLER UNITS UNTIL NEEDED FOR SERVICE.
Location: Cook line
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COLD POTENTIALLY HAZARDOUS FOODS (BEAN SPROUTS, COOKED RICE, RAW SHELL EGGS) SITTING AT ROOM TEMPERATURE ON THE THE COOK LINE MEASURED BETWEEN 48-81 DEGREES F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. STORE IN COOLER UNITS UNTIL NEEDED FOR SERVICE.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COLD POTENTIALLY HAZARDOUS FOODS (BEAN SPROUTS, COOKED RICE, RAW SHELL EGGS) SITTING AT ROOM TEMPERATURE ON THE THE COOK LINE MEASURED BETWEEN 48-81 DEGREES F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. STORE IN COOLER UNITS UNTIL NEEDED FOR SERVICE.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW SHRIMP OBSERVED STORED ABOVE COOKED CHICKEN IN THE WALK-IN COOLER. STORE RAW ANIMAL AND SEAFOOD PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION -- REPEAT VIOLATION.(2) RAW CHICKEN OBSERVED STORED ABOVE COOKED RICE IN THE WALK-IN COOLER. STORE RAW ANIMAL AND SEAFOOD PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION -- REPEAT VIOLATION.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DRIED FOOD DEBRIS OBSERVED ON THE VEGETABLE DICER UTENSIL STORED AS CLEAN ABOVE THE BACK PREP TABLE. PROPERLY CLEAN AND SANITIZE UTENSILS PRIOR TO STORAGE.
Location: Prep area
Equipment: -
- Improper hand washing (corrected)
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.
Comments: EMPLOYEE OBSERVED RINSING HANDS AT THE THREE-COMPARTMENT SINK. AFTER INSTRUCTED BY OWNER TO WASH HANDS AT THE HAND SINK, EMPLOYEE RINSED HANDS AT THE HAND SINK AND DID NOT WASH HANDS WITH SOAP. FOOD HANDLERS MUST PROPERLY WASH HANDS WITH SOAP AND HOT WATER (100 DEGREES F MINIMUM) FOR AT LEAST 20 SECONDS AND DRY WITH PAPER TOWELS PROVIDED -- REPEAT VIOLATION.
Location: Three bay area
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: ALL FOOD HANDLERS MUST WEAR APPROVED HAIR RESTRAINTS.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: CEILING TILES OBSERVED WITH WATER DAMAGE AND SAGGING ABOVE THE BACK CHEST FREEZERS. REPLACE.
Location: Dry storage
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: FLOOR AREA BETWEEN THE TWO-COMPARTMENT PREP SINK AND BACK PREP TABLE OBSERVED SOILED. CLEAN THOROUGHLY.
Location: Prep area
- Food storage (corrected)
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.
Comments: FOOD PRODUCTS (CASE OF BROCCOLI, BAG OF RICE) OBSERVED STORED DIRECTLY ON THE FLOOR IN THE BACK PREP AREA. STORE ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Prep area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: (1) EXCESSIVE DRIED FOOD DEBRIS OBSERVED ON THE EXTERIORS OF ALL BULK BIN CONTAINERS IN THE DRY STORAGE AREA. CLEAN AND SANITIZE.(2) DRIED FOOD DEBRIS OBSERVED ON THE SHELVING UNDER THE BACK PREP TABLE. CLEAN AND SANITIZE.(3) EXCESSIVE FOOD DEBRIS OBSERVED ON THE SHELVING HOLDING BROCCOLI IN THE WALK-IN COOLER. CLEAN AND SANITIZE.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: (1) EXCESSIVE DRIED FOOD DEBRIS OBSERVED ON THE EXTERIORS OF ALL BULK BIN CONTAINERS IN THE DRY STORAGE AREA. CLEAN AND SANITIZE.(2) DRIED FOOD DEBRIS OBSERVED ON THE SHELVING UNDER THE BACK PREP TABLE. CLEAN AND SANITIZE.(3) EXCESSIVE FOOD DEBRIS OBSERVED ON THE SHELVING HOLDING BROCCOLI IN THE WALK-IN COOLER. CLEAN AND SANITIZE.
Location: Prep area
Equipment: Wood shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: (1) EXCESSIVE DRIED FOOD DEBRIS OBSERVED ON THE EXTERIORS OF ALL BULK BIN CONTAINERS IN THE DRY STORAGE AREA. CLEAN AND SANITIZE.(2) DRIED FOOD DEBRIS OBSERVED ON THE SHELVING UNDER THE BACK PREP TABLE. CLEAN AND SANITIZE.(3) EXCESSIVE FOOD DEBRIS OBSERVED ON THE SHELVING HOLDING BROCCOLI IN THE WALK-IN COOLER. CLEAN AND SANITIZE.
Location: Walk-in cooler
Equipment: Dunage racks
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: DRIED FOOD DEBRIS OBSERVED ON THE INTERIOR OF THE MICROWAVE OVEN. CLEAN AND SANITIZE.
Location: Cook line
Equipment: Microwave oven
- Three bay : inappropriate use (corrected)
Inappropriate use of warewashing sink.
Correction: A warewashing sink shall not be used for hand washing or as service sink.
Comments: EMPLOYEE OBSERVED RINSING HANDS IN THE THREE-COMPARTMENT SINK. HANDS MUST BE PROPERLY WASHED AT THE DESIGNATED HAND SINK -- REPEAT VIOLATION.
Location: Three bay area
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: KNIFE OBSERVED STORED BETWEEN THE PREP TABLE AND THE COLD TOP COOLER ON THE COOK LINE. THIS IS NOT AN APPROVED STORAGE LOCATION. DISCONTINUE PRACTICE.
Location: Cook line
|
04/30/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COLD POTENTIALLY HAZARDOUS FOODS (BEAN SPROUTS, COOKED RICE, RAW SHELL EGGS) SITTING AT ROOM TEMPERATURE ON THE THE COOK LINE MEASURED BETWEEN 48-81 DEGREES F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. STORE IN COOLER UNITS UNTIL NEEDED FOR SERVICE.
Location: Cook line
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW SHRIMP OBSERVED STORED ABOVE COOKED CHICKEN IN THE WALK-IN COOLER. STORE RAW ANIMAL AND SEAFOOD PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION -- REPEAT VIOLATION.(2) RAW CHICKEN OBSERVED STORED ABOVE COOKED RICE IN THE WALK-IN COOLER. STORE RAW ANIMAL AND SEAFOOD PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION -- REPEAT VIOLATION.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DRIED FOOD DEBRIS OBSERVED ON THE VEGETABLE DICER UTENSIL STORED AS CLEAN ABOVE THE BACK PREP TABLE. PROPERLY CLEAN AND SANITIZE UTENSILS PRIOR TO STORAGE.
Location: Prep area
Equipment: -
- Improper hand washing
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.
Comments: EMPLOYEE OBSERVED RINSING HANDS AT THE THREE-COMPARTMENT SINK. AFTER INSTRUCTED BY OWNER TO WASH HANDS AT THE HAND SINK, EMPLOYEE RINSED HANDS AT THE HAND SINK AND DID NOT WASH HANDS WITH SOAP. FOOD HANDLERS MUST PROPERLY WASH HANDS WITH SOAP AND HOT WATER (100 DEGREES F MINIMUM) FOR AT LEAST 20 SECONDS AND DRY WITH PAPER TOWELS PROVIDED -- REPEAT VIOLATION.
Location: Three bay area
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: ALL FOOD HANDLERS MUST WEAR APPROVED HAIR RESTRAINTS.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: CEILING TILES OBSERVED WITH WATER DAMAGE AND SAGGING ABOVE THE BACK CHEST FREEZERS. REPLACE.
Location: Dry storage
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: FLOOR AREA BETWEEN THE TWO-COMPARTMENT PREP SINK AND BACK PREP TABLE OBSERVED SOILED. CLEAN THOROUGHLY.
Location: Prep area
- Food storage (corrected on site)
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.
Comments: FOOD PRODUCTS (CASE OF BROCCOLI, BAG OF RICE) OBSERVED STORED DIRECTLY ON THE FLOOR IN THE BACK PREP AREA. STORE ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Prep area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: (1) EXCESSIVE DRIED FOOD DEBRIS OBSERVED ON THE EXTERIORS OF ALL BULK BIN CONTAINERS IN THE DRY STORAGE AREA. CLEAN AND SANITIZE.(2) DRIED FOOD DEBRIS OBSERVED ON THE SHELVING UNDER THE BACK PREP TABLE. CLEAN AND SANITIZE.(3) EXCESSIVE FOOD DEBRIS OBSERVED ON THE SHELVING HOLDING BROCCOLI IN THE WALK-IN COOLER. CLEAN AND SANITIZE.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: (1) EXCESSIVE DRIED FOOD DEBRIS OBSERVED ON THE EXTERIORS OF ALL BULK BIN CONTAINERS IN THE DRY STORAGE AREA. CLEAN AND SANITIZE.(2) DRIED FOOD DEBRIS OBSERVED ON THE SHELVING UNDER THE BACK PREP TABLE. CLEAN AND SANITIZE.(3) EXCESSIVE FOOD DEBRIS OBSERVED ON THE SHELVING HOLDING BROCCOLI IN THE WALK-IN COOLER. CLEAN AND SANITIZE.
Location: Prep area
Equipment: Wood shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: (1) EXCESSIVE DRIED FOOD DEBRIS OBSERVED ON THE EXTERIORS OF ALL BULK BIN CONTAINERS IN THE DRY STORAGE AREA. CLEAN AND SANITIZE.(2) DRIED FOOD DEBRIS OBSERVED ON THE SHELVING UNDER THE BACK PREP TABLE. CLEAN AND SANITIZE.(3) EXCESSIVE FOOD DEBRIS OBSERVED ON THE SHELVING HOLDING BROCCOLI IN THE WALK-IN COOLER. CLEAN AND SANITIZE.
Location: Walk-in cooler
Equipment: Dunage racks
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: DRIED FOOD DEBRIS OBSERVED ON THE INTERIOR OF THE MICROWAVE OVEN. CLEAN AND SANITIZE.
Location: Cook line
Equipment: Microwave oven
- Three bay : inappropriate use
Inappropriate use of warewashing sink.
Correction: A warewashing sink shall not be used for hand washing or as service sink.
Comments: EMPLOYEE OBSERVED RINSING HANDS IN THE THREE-COMPARTMENT SINK. HANDS MUST BE PROPERLY WASHED AT THE DESIGNATED HAND SINK -- REPEAT VIOLATION.
Location: Three bay area
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: KNIFE OBSERVED STORED BETWEEN THE PREP TABLE AND THE COLD TOP COOLER ON THE COOK LINE. THIS IS NOT AN APPROVED STORAGE LOCATION. DISCONTINUE PRACTICE.
Location: Cook line
|
04/23/2013 | Routine |
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: COOKED RICE INSIDE THE WALK-IN COOLER MEASURED 91 DEGREES F. MANAGER STATES THE RICE WAS COOKED YESTERDAY. POTENTIALLY HAZARDOUS FOODS MUST BE COOLED FROM 135 DEGREES F TO 70 DEGREES WITHIN 2 HOURS AND FROM 70 DEGREES F TO 41 DEGREES F WITHIN 4 HOURS. RICE DISCARDED ON SITE.
Location: Walk-in cooler
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW MEATS (BEEF, CHICKEN, PORK) OBSERVED STORED ABOVE READY-TO-EAT AND COOKED PRODUCTS (VEGETABLES, NOODLES, CHICKEN) IN THE WALK-IN COOLER. STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION -- CORRECTED ON SITE.
Location: Walk-in cooler
- Hand sink improper usage (corrected)
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.
Comments: EMPLOYEE OBSERVED RINSING WIPING TOWEL INSIDE THE HAND SINK. HAND SINKS MUST BE USED FOR HAND WASHING ONLY. DISCONTINUE POURING ANY LIQUID WASTES DOWN THE HAND SINK.
Location: Prep area
Equipment: Hand sink
- Improper hand washing (corrected)
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.
Comments: EMPLOYEE OBSERVED HANDLING RAW CHICKEN THEN RINSING HANDS IN THE TWO-COMPARTMENT PREP SINK. FOOD HANDLERS MUST PROPERLY WASH HANDS AT DESIGNATED HAND SINK WITH SOAP AND HOT WATER (MINIMUM 100 DEGREES F) RUNNING FOR A MINIMUM OF 20 SECONDS AND THEN DRY HANDS WITH PAPER TOWELS PROVIDED.
Location: Prep area
Equipment: 2-bay
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: (1) GROCERY BAGS OBSERVED USED TO STORE FROZEN MEAT AND CHICKEN IN THE CHEST FREEZER. DISCONTINUE USING GROCERY BAGS. USE FOOD GRADE BAGS TO STORE PRODUCTS.(2) LARGE #10 CAN OBSERVED ABOVE THE TWO-COMPARTMENT PREP SINK WITH SEVERAL HOLES DRILLED THROUGH THE CAN AND RAW MEAT DEBRIS ON THE EXTERIOR. THIS IS NOT AN APPROVED MATERIAL TO USE FOR A FOOD STRAINER. DISCARD.(3) TOP OF PLASTIC BOTTLE THAT HAS BEEN CUT OBSERVED BEING USED AS A SCOOP FOR COOKED RICE. THIS IS NOT AN APPROVED MATERIAL TO USE FOR A SCOOP. DISCARD.
Location: Prep area
- Minimize contact (Non-Critical) (corrected)
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.
Comments: SEVERAL PLASTIC BOWLS OBSERVED INSIDE THE BULK FOOD CONTAINERS AND IN THE CELERY/CARROT BUCKET IN THE WALK-IN COOLER. REMOVE/DISCARD PLASTIC BOWLS AND USE APPROVED SCOOPS WITH HANDLES TO DISPENSE PRODUCTS.
- Single-service reuse (corrected)
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.
Comments: PEANUTS AND CASHEWS OBSERVED BEING STORED IN #10 CANS THAT HAD PREVIOUSLY HELD WATER CHESTNUTS. SINGLE-USE ITEMS CANNOT BE REUSED. DISCARD CANS AFTER CONTENTS HAVE BEEN USED.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: (1) CELL PHONE OBSERVED STORED ON TOP OF CHOPSTICKS UNDER THE FRONT SERVICE COUNTER. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.(2) PURSES, JACKETS, ETC. OBSERVED STORED WITH CONDIMENTS AND SAUCES UNDER THE FRONT SERVICE COUNTER. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Service counter
- Sponges (corrected)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: SPONGE OBSERVED ON THE THREE-COMPARTMENT SINK. SPONGES CANNOT BE USED ON FOOD CONTACT SURFACES. DISCONTINUE USE.
Location: Three bay area
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: MOLD AND WATER DAMAGE OBSERVED ON SEVERAL CEILING TILES ABOVE THE BACK AREA CHEST FREEZERS AND WALK-IN COOLER. REPLACE.
Location: Prep area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: (1) FLOORS UNDER THE BACK PREP TABLES OBSERVED EXCESSIVELY SOILED. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) EXCESSIVE DUST AND MOLD OBSERVED IN THE FAN GUARDS OF THE CONDENSER UNIT INSIDE THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Prep area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: (1) FLOORS UNDER THE BACK PREP TABLES OBSERVED EXCESSIVELY SOILED. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) EXCESSIVE DUST AND MOLD OBSERVED IN THE FAN GUARDS OF THE CONDENSER UNIT INSIDE THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Walk-in cooler
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: RAW SHRIMP OBSERVED THAWING IN BUCKET OF STANDING WATER MEASURING 77 DEGREES F INSIDE THE TWO-COMPARTMENT PREP SINK. THAW PRODUCTS UNDER REFRIGERATION OR COMPLETELY SUBMERGED UNDER RUNNING WATER AT A TEMPERATURE OF 70 DEGREES F OR BELOW.
Location: Prep area
Equipment: 2-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SHELVING UNIT HOLDING BULK PRODUCTS IN THE BACK PREP AREA OBSERVED SOILED. CLEAN AND SANITIZE.
Location: Prep area
Equipment: Wood shelving
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: ENCRUSTED FOOD DEBRIS OBSERVED INSIDE THE MICROWAVE. CLEAN AND SANITIZE AT LEAST EVERY 24 HOURS.
Location: Prep area
Equipment: Microwave oven
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: EMPLOYEE OBSERVED RINSING HANDS IN THE TWO-COMPARTMENT PREP SINK. FOOD HANDLERS MUST PROPERLY WASH HANDS ONLY AT THE DESIGNATED HAND SINK.
Location: Prep area
Equipment: 2-bay
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: (1) SEVERAL SCOOPS FOR BULK PRODUCTS OBSERVED WITH THE HANDLES BURIED IN THE PRODUCTS. STORE SCOOPS WITH THE HANDLES POINTING UP.(2) LADLE FOR THE SWEET AND SOUR SAUCE OBSERVED STORED IN A CONTAINER OF STAGNANT WATER. DISCONTINUE PRACTICE. STORE LADLE ON A CLEAN AND SANITARY SURFACE BETWEEN USES.
Location: Prep area
- Single Service Storage (corrected)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: FOOD CONTAINERS AND LIDS OBSERVED STORED FACE UP ON THE SHELVING ABOVE THE COLD TOP COOLER ON THE COOK LINE. STORE SINGLE-SERVICE ITEMS INVERTED TO PREVENT CONTAMINATION.
Location: Cook line
|
12/17/2012 | Recheck |
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: COOKED RICE INSIDE THE WALK-IN COOLER MEASURED 91 DEGREES F. MANAGER STATES THE RICE WAS COOKED YESTERDAY. POTENTIALLY HAZARDOUS FOODS MUST BE COOLED FROM 135 DEGREES F TO 70 DEGREES WITHIN 2 HOURS AND FROM 70 DEGREES F TO 41 DEGREES F WITHIN 4 HOURS. RICE DISCARDED ON SITE.
Location: Walk-in cooler
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW PORK OBSERVED STORED ABOVE READY-TO-EAT AND COOKED PRODUCTS (VEGETABLES, NOODLES, CHICKEN) IN THE WALK-IN COOLER. STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Walk-in cooler
- Hand sink improper usage
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.
Comments: EMPLOYEE OBSERVED RINSING WIPING TOWEL INSIDE THE HAND SINK. HAND SINKS MUST BE USED FOR HAND WASHING ONLY. DISCONTINUE POURING ANY LIQUID WASTES DOWN THE HAND SINK.
Location: Prep area
Equipment: Hand sink
- Improper hand washing
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.
Comments: EMPLOYEE OBSERVED HANDLING RAW CHICKEN THEN RINSING HANDS IN THE TWO-COMPARTMENT PREP SINK. FOOD HANDLERS MUST PROPERLY WASH HANDS AT DESIGNATED HAND SINK WITH SOAP AND HOT WATER (MINIMUM 100 DEGREES F) RUNNING FOR A MINIMUM OF 20 SECONDS AND THEN DRY HANDS WITH PAPER TOWELS PROVIDED.
Location: Prep area
Equipment: 2-bay
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: (1) GROCERY BAGS OBSERVED USED TO STORE FROZEN MEAT AND CHICKEN IN THE CHEST FREEZER. DISCONTINUE USING GROCERY BAGS. USE FOOD GRADE BAGS TO STORE PRODUCTS.(2) LARGE #10 CAN OBSERVED ABOVE THE TWO-COMPARTMENT PREP SINK WITH SEVERAL HOLES DRILLED THROUGH THE CAN AND RAW MEAT DEBRIS ON THE EXTERIOR. THIS IS NOT AN APPROVED MATERIAL TO USE FOR A FOOD STRAINER. DISCARD.(3) TOP OF PLASTIC BOTTLE THAT HAS BEEN CUT OBSERVED BEING USED AS A SCOOP FOR COOKED RICE. THIS IS NOT AN APPROVED MATERIAL TO USE FOR A SCOOP. DISCARD.
Location: Prep area
- Minimize contact (Non-Critical)
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.
Comments: SEVERAL PLASTIC BOWLS OBSERVED INSIDE THE BULK FOOD CONTAINERS AND IN THE CELERY/CARROT BUCKET IN THE WALK-IN COOLER. REMOVE/DISCARD PLASTIC BOWLS AND USE APPROVED SCOOPS WITH HANDLES TO DISPENSE PRODUCTS.
- Single-service reuse (corrected on site)
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.
Comments: PEANUTS AND CASHEWS OBSERVED BEING STORED IN #10 CANS THAT HAD PREVIOUSLY HELD WATER CHESTNUTS. SINGLE-USE ITEMS CANNOT BE REUSED. DISCARD CANS AFTER CONTENTS HAVE BEEN USED.
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: (1) CELL PHONE OBSERVED STORED ON TOP OF CHOPSTICKS UNDER THE FRONT SERVICE COUNTER. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.(2) PURSES, JACKETS, ETC. OBSERVED STORED WITH CONDIMENTS AND SAUCES UNDER THE FRONT SERVICE COUNTER. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Service counter
- Sponges
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: SPONGE OBSERVED ON THE THREE-COMPARTMENT SINK. SPONGES CANNOT BE USED ON FOOD CONTACT SURFACES. DISCONTINUE USE.
Location: Three bay area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: MOLD AND WATER DAMAGE OBSERVED ON SEVERAL CEILING TILES ABOVE THE BACK AREA CHEST FREEZERS AND WALK-IN COOLER. REPLACE.
Location: Prep area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: (1) FLOORS UNDER THE BACK PREP TABLES OBSERVED EXCESSIVELY SOILED. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) EXCESSIVE DUST AND MOLD OBSERVED IN THE FAN GUARDS OF THE CONDENSER UNIT INSIDE THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Prep area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: (1) FLOORS UNDER THE BACK PREP TABLES OBSERVED EXCESSIVELY SOILED. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) EXCESSIVE DUST AND MOLD OBSERVED IN THE FAN GUARDS OF THE CONDENSER UNIT INSIDE THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Walk-in cooler
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: RAW SHRIMP OBSERVED THAWING IN BUCKET OF STANDING WATER MEASURING 77 DEGREES F INSIDE THE TWO-COMPARTMENT PREP SINK. THAW PRODUCTS UNDER REFRIGERATION OR COMPLETELY SUBMERGED UNDER RUNNING WATER AT A TEMPERATURE OF 70 DEGREES F OR BELOW.
Location: Prep area
Equipment: 2-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SHELVING UNIT HOLDING BULK PRODUCTS IN THE BACK PREP AREA OBSERVED SOILED. CLEAN AND SANITIZE.
Location: Prep area
Equipment: Wood shelving
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: ENCRUSTED FOOD DEBRIS OBSERVED INSIDE THE MICROWAVE. CLEAN AND SANITIZE AT LEAST EVERY 24 HOURS.
Location: Prep area
Equipment: Microwave oven
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: EMPLOYEE OBSERVED RINSING HANDS IN THE TWO-COMPARTMENT PREP SINK. FOOD HANDLERS MUST PROPERLY WASH HANDS ONLY AT THE DESIGNATED HAND SINK.
Location: Prep area
Equipment: 2-bay
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: (1) SEVERAL SCOOPS FOR BULK PRODUCTS OBSERVED WITH THE HANDLES BURIED IN THE PRODUCTS. STORE SCOOPS WITH THE HANDLES POINTING UP.(2) LADLE FOR THE SWEET AND SOUR SAUCE OBSERVED STORED IN A CONTAINER OF STAGNANT WATER. DISCONTINUE PRACTICE. STORE LADLE ON A CLEAN AND SANITARY SURFACE BETWEEN USES.
Location: Prep area
- Single Service Storage (corrected on site)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: FOOD CONTAINERS AND LIDS OBSERVED STORED FACE UP ON THE SHELVING ABOVE THE COLD TOP COOLER ON THE COOK LINE. STORE SINGLE-SERVICE ITEMS INVERTED TO PREVENT CONTAMINATION.
Location: Cook line
|
12/10/2012 | Routine |
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. CARDBOARD EGG CARTON PLACED UNDER CONTAINER OF COOKED CHICKEN IN WALK-IN COOLER. 2. PEANUTS AND CASHEWS STORED IN #10 CANS. DO NOT REUSE VEGETABLE CANS AS FOOD STORAGE CONTAINERS. USE RIGID METAL OR PLASTIC CONTAINERS MEANT FOR FOOD STORAGE.
Location: Walk-in cooler
Equipment: Wire shelving
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW SHRIMP OBSERVED STORED ABOVE COOKED CHICKEN IN THE WALK-IN COOLER. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(2) RAW CHICKEN OBSERVED STORED ABOVE VEGETABLES (CELERY, CARROTS, BEAN SPROUTS) IN THE WALK-IN COOLER. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Walk-in cooler
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER ON COOKLINE IS TESTING AT 200+ PPM. MAINTAIN CONCENTRATION BETWEEN 50-100 PPM.
Location: Kitchen
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: KNIVES STORED BETWEEN PREP TABLE AND COLD-TOP COOLER. DO NOT STORE KNIVES BETWEEN EQUIPMENT. STORE ON KNIFE RACK.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLASTIC SHEET ON LOWER SHELF PREP TABLE IS SOILED. CLEAN, SANITIZE AND MAINTAIN.
Location: Kitchen
Equipment: Prep table
|
11/01/2012 | Recheck |
- Unapproved food contact materials (corrected on site)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. CARDBOARD EGG CARTON PLACED UNDER CONTAINER OF COOKED CHICKEN IN WALK-IN COOLER. 2. PEANUTS AND CASHEWS STORED IN #10 CANS. DO NOT REUSE VEGETABLE CANS AS FOOD STORAGE CONTAINERS. USE RIGID METAL OR PLASTIC CONTAINERS MEANT FOR FOOD STORAGE.
Location: Walk-in cooler
Equipment: Wire shelving
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: COOKED CHICKEN STORED UNDER RAW BEEF IN WALK-IN COOLER. BOWL HOLDING RAW PORK AND SOUP BONES STORED ABOVE COOKED LO MEIN NOODLES. STORE RAW MEAT AND PORK IN PROPER ORDER WITH OTHER FOODS.
Location: Walk-in cooler
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER ON COOKLINE IS TESTING AT 200+ PPM. MAINTAIN CONCENTRATION BETWEEN 50-100 PPM.
Location: Kitchen
- Improper storage location (corrected on site)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: KNIVES STORED BETWEEN PREP TABLE AND COLD-TOP COOLER. DO NOT STORE KNIVES BETWEEN EQUIPMENT. STORE ON KNIFE RACK.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLASTIC SHEET ON LOWER SHELF PREP TABLE IS SOILED. CLEAN, SANITIZE AND MAINTAIN.
Location: Kitchen
Equipment: Prep table
|
07/03/2012 | Routine |
| No violation noted during this evaluation. | 04/10/2012 | Non-Illness Complaint |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: No temperature control: sprouts, rice, eggrolls, noodles, cooked and breaded chicken, garlic and oil mixture. THESE ITEMS MUST BE KEPT COLD AT 41 DEGREES f OR HOT HELD AT 135 DEGREES AND HIGHER.3/6 sprouts. Keep cold.3/15 EX. CHICKEN, GARLIC AND OIL MIXTURE
Location: Cook line
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee blowing nose and then proceeding to prepare food; employees eathing lunch and then proceeding to prepare food. Monitor employee hygiene and hand washing.
- Employee not reporting lesions (etc.) (corrected)
Employee working with bleeding wound on finger, without a single use glove.
Correction: Provide single use glove over impermeable bandage.
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employees shall not eat in prep area - eat in dining room.
Location: Prep area
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW CHICKEN STORED ABOVE VEGETABLES. STORE BELOW.
Location: Walk-in cooler
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: box from floor placed on prep table. discontinue practice.
Location: Prep area
Equipment: Prep table
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CLEAN THE SOILED HANDLES OF MAKE TABLE COOLER.
Location: Cook line
Equipment: Make table cooler
- Improper hand washing (corrected)
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.
Comments: Employees not using soap to wash hands, not washing hands long enough, and are wiping hands on apron to dry. See above.
Equipment: Hand sink
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Location: Kitchen
Equipment: 3-bay
- Minimize contact (Non-Critical) (corrected on site)
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.
Comments: PROVIDE SCOOPS WITH HANDLES IN BULK FOOD CONTAINERS.
- Single-service reuse (corrected)
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.
Comments: 5 gallon containers, jugs, #10 cans, chicken wrapping, rice wrapping. DO NOT RE-USE THESE ITEMS.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Utility room
- Sponges (corrected)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Prep area
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: PROPERLY COOL ALL COOKED FOOD USING ONE OF THE ABOVE METHOD - COOLING MUST BEGIN IMMEDIATELY - RICE, COOKED CHICKEN, ETC...
Location: Cook line
- Fruit and/or vegetable washing (corrected)
Fruit(s) and/or vegetable(s) not washed thoroughly.
Correction: Raw fruit(s) and/or vegetable(s) shall be thoroughly washed in water to remove soil and other contaminates before being cut, combined with other ingredients, cooked, or served.
Location: Prep area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: clean the soiled lower shelf of prep table
Location: Cook line
Equipment: Prep table
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: CLEAN THE TOP OF THE OVEN.
Location: Cook line
Equipment: Oven
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Equipment: 3-bay
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
|
03/15/2012 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: No temperature control: sprouts, rice, eggrolls, noodles, cooked and breaded chicken, garlic and oil mixture. THESE ITEMS MUST BE KEPT COLD AT 41 DEGREES f OR HOT HELD AT 135 DEGREES AND HIGHER.3/6 sprouts. Keep cold.
Location: Cook line
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee blowing nose and then proceeding to prepare food; employees eathing lunch and then proceeding to prepare food. Monitor employee hygiene and hand washing.
- Employee not reporting lesions (etc.) (corrected on site)
Employee working with bleeding wound on finger, without a single use glove.
Correction: Provide single use glove over impermeable bandage.
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employees shall not eat in prep area - eat in dining room.
Location: Prep area
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW CHICKEN STORED ABOVE VEGETABLES. STORE BELOW.
Location: Walk-in cooler
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: box from floor placed on prep table. discontinue practice.
Location: Prep area
Equipment: Prep table
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CLEAN THE SOILED HANDLES OF MAKE TABLE COOLER.
Location: Cook line
Equipment: Make table cooler
- Improper hand washing (corrected on site)
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.
Comments: Employees not using soap to wash hands, not washing hands long enough, and are wiping hands on apron to dry. See above.
Equipment: Hand sink
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Location: Kitchen
Equipment: 3-bay
- Minimize contact (Non-Critical)
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.
Comments: PROVIDE SCOOPS WITH HANDLES IN BULK FOOD CONTAINERS.
- Single-service reuse
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.
Comments: 5 gallon containers, jugs, #10 cans, chicken wrapping, rice wrapping. DO NOT RE-USE THESE ITEMS.
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Utility room
- Sponges
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Prep area
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: PROPERLY COOL ALL COOKED FOOD USING ONE OF THE ABOVE METHOD - COOLING MUST BEGIN IMMEDIATELY - RICE, COOKED CHICKEN, ETC...
Location: Cook line
- Fruit and/or vegetable washing (corrected)
Fruit(s) and/or vegetable(s) not washed thoroughly.
Correction: Raw fruit(s) and/or vegetable(s) shall be thoroughly washed in water to remove soil and other contaminates before being cut, combined with other ingredients, cooked, or served.
Location: Prep area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: clean the soiled lower shelf of prep table
Location: Cook line
Equipment: Prep table
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: CLEAN THE TOP OF THE OVEN.
Location: Cook line
Equipment: Oven
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Equipment: 3-bay
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
|
03/06/2012 | Recheck |
| No violation noted during this evaluation. | 03/02/2012 | Non-Illness Complaint |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: No temperature control: sprouts, rice, eggrolls, noodles, cooked and breaded chicken, garlic and oil mixture. THESE ITEMS MUST BE KEPT COLD AT 41 DEGREES f OR HOT HELD AT 135 DEGREES AND HIGHER.
Location: Cook line
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee blowing nose and then proceeding to prepare food; employees eathing lunch and then proceeding to prepare food. Monitor employee hygiene and hand washing.
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employees shall not eat in prep area - eat in dining room.
Location: Prep area
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW CHICKEN STORED ABOVE VEGETABLES. STORE BELOW.
Location: Walk-in cooler
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: box from floor placed on prep table. discontinue practice.
Location: Prep area
Equipment: Prep table
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CLEAN THE SOILED HANDLES OF MAKE TABLE COOLER.
Location: Cook line
Equipment: Make table cooler
- Improper hand washing (corrected on site)
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.
Comments: Employees not using soap to wash hands, not washing hands long enough, and are wiping hands on apron to dry. See above.
Equipment: Hand sink
- Minimize contact (Non-Critical)
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.
Comments: PROVIDE SCOOPS WITH HANDLES IN BULK FOOD CONTAINERS.
- Single-service reuse
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.
Comments: 5 gallon containers, jugs, #10 cans, chicken wrapping, rice wrapping. DO NOT RE-USE THESE ITEMS.
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Utility room
- Sponges
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Prep area
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: PROPERLY COOL ALL COOKED FOOD USING ONE OF THE ABOVE METHOD - COOLING MUST BEGIN IMMEDIATELY - RICE, COOKED CHICKEN, ETC...
Location: Cook line
- Fruit and/or vegetable washing (corrected on site)
Fruit(s) and/or vegetable(s) not washed thoroughly.
Correction: Raw fruit(s) and/or vegetable(s) shall be thoroughly washed in water to remove soil and other contaminates before being cut, combined with other ingredients, cooked, or served.
Location: Prep area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: clean the soiled lower shelf of prep table
Location: Cook line
Equipment: Prep table
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: CLEAN THE TOP OF THE OVEN.
Location: Cook line
Equipment: Oven
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Equipment: 3-bay
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
|
02/23/2012 | Routine |
| No violation noted during this evaluation. | 01/19/2012 | Non-Illness Complaint |
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