- Medicines storage and labeling (corrected)
Improper storage and labeling of employee medications.
Correction: Medicines for employee use shall be labeled and located to prevent contamination.
Comments: CONTAINER WITH MEDICATIONS AND BANDAGES CANNOT BE STORED ABOVE COLD TOP COOLER AND PREP TABLE. REMOVE BOTTLE OF CLARITIN AS WELL.
Location: Kitchen
- 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. REMOVE FOOD FROM ALL "THANK YOU" BAGS. PROVIDE FOOD GRADE BAGS OR CONTAINERS FOR FOOD STORAGE. "THANK YOU" BAGS ARE FOR FOOD TO BE CARRIED OUT, IN PROTECTIVE CONTAINERS ONLY. 2. REPLACE ALL CONTAINERS USED FOR RICE. SOILED MSG CONTAINERS AND SOILED BUCKETS STORED UNDER WOK ARE HEAVILY SOILED. MSG CONTAINERS MUST BE DISCARDED AFTER ORIGINAL CONTENTS HAVE BEEN REMOVED. 3. CARROTS STORED IN "THANK YOU " BAGS IN WALK IN COOLER. DISCONTINUE USING THE BAGS FOR FOOD STORAGE. USE ONLY FOR CUSTOMER CARRY OUT FOOD. 4. MULTIPLE #10 (LARGE) CANS USED FOR FOOD STORAGE. DO NOT REUSE CANS AFTER FOOD IS REMOVED. DISCARD ALL CANS. DO NOT STORE FOR LATER USE. OBSERVED MULTIPLE EMPTY CANS STORED UNDER PREP TABLE.
Location: Kitchen
Equipment: Chest freezer
- 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. REMOVE FOOD FROM ALL "THANK YOU" BAGS. PROVIDE FOOD GRADE BAGS OR CONTAINERS FOR FOOD STORAGE. "THANK YOU" BAGS ARE FOR FOOD TO BE CARRIED OUT, IN PROTECTIVE CONTAINERS ONLY. 2. REPLACE ALL CONTAINERS USED FOR RICE. SOILED MSG CONTAINERS AND SOILED BUCKETS STORED UNDER WOK ARE HEAVILY SOILED. MSG CONTAINERS MUST BE DISCARDED AFTER ORIGINAL CONTENTS HAVE BEEN REMOVED. 3. CARROTS STORED IN "THANK YOU " BAGS IN WALK IN COOLER. DISCONTINUE USING THE BAGS FOR FOOD STORAGE. USE ONLY FOR CUSTOMER CARRY OUT FOOD. 4. MULTIPLE #10 (LARGE) CANS USED FOR FOOD STORAGE. DO NOT REUSE CANS AFTER FOOD IS REMOVED. DISCARD ALL CANS. DO NOT STORE FOR LATER USE. OBSERVED MULTIPLE EMPTY CANS STORED UNDER PREP TABLE.
Location: Walk-in cooler
- 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. REMOVE FOOD FROM ALL "THANK YOU" BAGS. PROVIDE FOOD GRADE BAGS OR CONTAINERS FOR FOOD STORAGE. "THANK YOU" BAGS ARE FOR FOOD TO BE CARRIED OUT, IN PROTECTIVE CONTAINERS ONLY. 2. REPLACE ALL CONTAINERS USED FOR RICE. SOILED MSG CONTAINERS AND SOILED BUCKETS STORED UNDER WOK ARE HEAVILY SOILED. MSG CONTAINERS MUST BE DISCARDED AFTER ORIGINAL CONTENTS HAVE BEEN REMOVED. 3. CARROTS STORED IN "THANK YOU " BAGS IN WALK IN COOLER. DISCONTINUE USING THE BAGS FOR FOOD STORAGE. USE ONLY FOR CUSTOMER CARRY OUT FOOD. 4. MULTIPLE #10 (LARGE) CANS USED FOR FOOD STORAGE. DO NOT REUSE CANS AFTER FOOD IS REMOVED. DISCARD ALL CANS. DO NOT STORE FOR LATER USE. OBSERVED MULTIPLE EMPTY CANS STORED UNDER PREP TABLE.
Location: Walk-in cooler
- 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. REMOVE FOOD FROM ALL "THANK YOU" BAGS. PROVIDE FOOD GRADE BAGS OR CONTAINERS FOR FOOD STORAGE. "THANK YOU" BAGS ARE FOR FOOD TO BE CARRIED OUT, IN PROTECTIVE CONTAINERS ONLY. 2. REPLACE ALL CONTAINERS USED FOR RICE. SOILED MSG CONTAINERS AND SOILED BUCKETS STORED UNDER WOK ARE HEAVILY SOILED. MSG CONTAINERS MUST BE DISCARDED AFTER ORIGINAL CONTENTS HAVE BEEN REMOVED. 3. CARROTS STORED IN "THANK YOU " BAGS IN WALK IN COOLER. DISCONTINUE USING THE BAGS FOR FOOD STORAGE. USE ONLY FOR CUSTOMER CARRY OUT FOOD. 4. MULTIPLE #10 (LARGE) CANS USED FOR FOOD STORAGE. DO NOT REUSE CANS AFTER FOOD IS REMOVED. DISCARD ALL CANS. DO NOT STORE FOR LATER USE. OBSERVED MULTIPLE EMPTY CANS STORED UNDER PREP TABLE.
Location: Walk-in cooler
- 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 OVER CARROTS. STORE RAW CHICKEN ON BOTTOM SHELF.
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: DISCONTINUE USING DRAIN STRAINER IN HAND SINK . HAND SINK IS FOR HANDWASHING ONLY.
Location: Kitchen
Equipment: Hand sink
- Lubricant specifications (corrected on site)
Food-contact lubricants do not meet specifications.
Correction: Lubricants shall meet the requirements if they are used on food-contact items or surfaces.
Comments: DISCONTINUE 3 IN ONE OIL FOR LUBRICANT. PROVIDE A FOOD SAFE LUBRICANT FOR SLICER AND OTHER EQUIPMENT, TO AVOID CONTAMINATION. OWNER DISCARDED. PROVIDE PROPER LUBRICANT.
Location: Kitchen
- 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: FEMALE EMPLOYEE IS NOT WEARING A HAIR RESTRAINT.
- Cutting surface(s) (corrected on site)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: CUTTING BOARD IS NO LONGER CLEANABLE. DISCARDED.
Location: Kitchen
- Sponges (corrected)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: DISCONTINUE USING SPONGES IN KITCHEN FOR MANUAL WAREWASH.
Location: Kitchen
- Protected outer openings
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.
Comments: GAP UNDER BACK DOOR WILL ALLOW FOR PEST ENTRY. PROVIDE DOOR SWEEP.
Location: Kitchen (back)
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: BACK SCREEN DOOR IS BROKEN. REPLACE.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: DISCONTINUE SAVING AND USING THE FOLLOWING ITEMS IN THE FOOD ESTABLISHMENT. 1. EMPTY RAW CHICKEN BOXES. 2. EMPTY #10 LARGE CANS FOR FOOD STORAGE. 3. EMPTY MSG BARRELS AS TABLES. THE ABOVE ITEMS ARE NOT APPROVED FOOD STORAGE CONTAINERS AND CANNOT BE WASHED, RINSED AND SANITIZED.
Location: Kitchen
- 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: HOOD SOILED. SCHEDULE CLEANING.
Location: Kitchen
- 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: CLEAN FLOOR UNDER/BEHIND PREP TABLE AND STEAM TABLE.
Location: Kitchen
- 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: REMOVE ALL CARDBOARD FROM STAINLESS STEEL TABLES, SHELVING, CHEST FREEZER, AND INSIDE WALK IN COOLER DOOR. REMOVE CARDBOARD FROM TOP SHELF OF STAINLESS STEEL PREP TABLE, WHERE SINGLE USE ITEMS ARE STORED. REMOVE ALL PAPER LINING CART, SIDE OF REFRIGERATOR NEXT TO CART AND SHELVES OF STAINLESS STEEL TABLES. REMOVE FOIL ON RICE COOKER.REMOVE FOIL ON GAS LINES BEHIND WARMER, NEXT TO WOK. REMOVE CARDBOARD TAPED ONTO INSIDE OF WALK IN COOLER DOOR. (REPEAT VIOLATION, DISCONTINUE TO AVOID A CITATION)
Location: Kitchen
- 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: REMOVE ALL CARDBOARD FROM STAINLESS STEEL TABLES, SHELVING, CHEST FREEZER, AND INSIDE WALK IN COOLER DOOR. REMOVE CARDBOARD FROM TOP SHELF OF STAINLESS STEEL PREP TABLE, WHERE SINGLE USE ITEMS ARE STORED. REMOVE ALL PAPER LINING CART, SIDE OF REFRIGERATOR NEXT TO CART AND SHELVES OF STAINLESS STEEL TABLES. REMOVE FOIL ON RICE COOKER.REMOVE FOIL ON GAS LINES BEHIND WARMER, NEXT TO WOK. REMOVE CARDBOARD TAPED ONTO INSIDE OF WALK IN COOLER DOOR. (REPEAT VIOLATION, DISCONTINUE TO AVOID A CITATION)
Location: Kitchen
- 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: REMOVE ALL CARDBOARD FROM STAINLESS STEEL TABLES, SHELVING, CHEST FREEZER, AND INSIDE WALK IN COOLER DOOR. REMOVE CARDBOARD FROM TOP SHELF OF STAINLESS STEEL PREP TABLE, WHERE SINGLE USE ITEMS ARE STORED. REMOVE ALL PAPER LINING CART, SIDE OF REFRIGERATOR NEXT TO CART AND SHELVES OF STAINLESS STEEL TABLES. REMOVE FOIL ON RICE COOKER.REMOVE FOIL ON GAS LINES BEHIND WARMER, NEXT TO WOK. REMOVE CARDBOARD TAPED ONTO INSIDE OF WALK IN COOLER DOOR. (REPEAT VIOLATION, DISCONTINUE TO AVOID A CITATION)
Location: Kitchen
- 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: REMOVE ALL CARDBOARD FROM STAINLESS STEEL TABLES, SHELVING, CHEST FREEZER, AND INSIDE WALK IN COOLER DOOR. REMOVE CARDBOARD FROM TOP SHELF OF STAINLESS STEEL PREP TABLE, WHERE SINGLE USE ITEMS ARE STORED. REMOVE ALL PAPER LINING CART, SIDE OF REFRIGERATOR NEXT TO CART AND SHELVES OF STAINLESS STEEL TABLES. REMOVE FOIL ON RICE COOKER.REMOVE FOIL ON GAS LINES BEHIND WARMER, NEXT TO WOK. REMOVE CARDBOARD TAPED ONTO INSIDE OF WALK IN COOLER DOOR. (REPEAT VIOLATION, DISCONTINUE TO AVOID A CITATION)
Location: Kitchen
- 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: REMOVE ALL CARDBOARD FROM STAINLESS STEEL TABLES, SHELVING, CHEST FREEZER, AND INSIDE WALK IN COOLER DOOR. REMOVE CARDBOARD FROM TOP SHELF OF STAINLESS STEEL PREP TABLE, WHERE SINGLE USE ITEMS ARE STORED. REMOVE ALL PAPER LINING CART, SIDE OF REFRIGERATOR NEXT TO CART AND SHELVES OF STAINLESS STEEL TABLES. REMOVE FOIL ON RICE COOKER.REMOVE FOIL ON GAS LINES BEHIND WARMER, NEXT TO WOK. REMOVE CARDBOARD TAPED ONTO INSIDE OF WALK IN COOLER DOOR. (REPEAT VIOLATION, DISCONTINUE TO AVOID A CITATION)
Location: Kitchen
- 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: REMOVE ALL CARDBOARD FROM STAINLESS STEEL TABLES, SHELVING, CHEST FREEZER, AND INSIDE WALK IN COOLER DOOR. REMOVE CARDBOARD FROM TOP SHELF OF STAINLESS STEEL PREP TABLE, WHERE SINGLE USE ITEMS ARE STORED. REMOVE ALL PAPER LINING CART, SIDE OF REFRIGERATOR NEXT TO CART AND SHELVES OF STAINLESS STEEL TABLES. REMOVE FOIL ON RICE COOKER.REMOVE FOIL ON GAS LINES BEHIND WARMER, NEXT TO WOK. REMOVE CARDBOARD TAPED ONTO INSIDE OF WALK IN COOLER DOOR. (REPEAT VIOLATION, DISCONTINUE TO AVOID A CITATION)
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. WALK IN COOLER DOOR IS SOILED. CLEAN2. CLEAN HANDLES ON WHITE REFRIGERATOR IN THE FRONT OF KITCHEN 3. CLEAN EXTERIOR OF CELERY BUCKET. 4. CLEAN EXTERIOR OF ALL RICE BUCKETS. REMOVE FROM UNDER WOK. 5. CLEAN HANDLES ON WALK IN COOLER AND WALK IN FREEZER. SOILED. 6. CLEAN BETWEEN PREP TABLE AND COLD TOP. SOILED. 7. CLEAN BETWEEN STEAM TABLE AND PREP TABLE. 8. CLEAN SIDE OF REFRIGERATOR IN KITCHEN. SOILED9. CLEAN SIDE OF DEEP FRYER IN KITCHEN. 10. CLEAN CART IN BETWEEN REFRIGERATOR AND DEEP FRYER.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. WALK IN COOLER DOOR IS SOILED. CLEAN2. CLEAN HANDLES ON WHITE REFRIGERATOR IN THE FRONT OF KITCHEN 3. CLEAN EXTERIOR OF CELERY BUCKET. 4. CLEAN EXTERIOR OF ALL RICE BUCKETS. REMOVE FROM UNDER WOK. 5. CLEAN HANDLES ON WALK IN COOLER AND WALK IN FREEZER. SOILED. 6. CLEAN BETWEEN PREP TABLE AND COLD TOP. SOILED. 7. CLEAN BETWEEN STEAM TABLE AND PREP TABLE. 8. CLEAN SIDE OF REFRIGERATOR IN KITCHEN. SOILED9. CLEAN SIDE OF DEEP FRYER IN KITCHEN. 10. CLEAN CART IN BETWEEN REFRIGERATOR AND DEEP FRYER.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. WALK IN COOLER DOOR IS SOILED. CLEAN2. CLEAN HANDLES ON WHITE REFRIGERATOR IN THE FRONT OF KITCHEN 3. CLEAN EXTERIOR OF CELERY BUCKET. 4. CLEAN EXTERIOR OF ALL RICE BUCKETS. REMOVE FROM UNDER WOK. 5. CLEAN HANDLES ON WALK IN COOLER AND WALK IN FREEZER. SOILED. 6. CLEAN BETWEEN PREP TABLE AND COLD TOP. SOILED. 7. CLEAN BETWEEN STEAM TABLE AND PREP TABLE. 8. CLEAN SIDE OF REFRIGERATOR IN KITCHEN. SOILED9. CLEAN SIDE OF DEEP FRYER IN KITCHEN. 10. CLEAN CART IN BETWEEN REFRIGERATOR AND DEEP FRYER.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. WALK IN COOLER DOOR IS SOILED. CLEAN2. CLEAN HANDLES ON WHITE REFRIGERATOR IN THE FRONT OF KITCHEN 3. CLEAN EXTERIOR OF CELERY BUCKET. 4. CLEAN EXTERIOR OF ALL RICE BUCKETS. REMOVE FROM UNDER WOK. 5. CLEAN HANDLES ON WALK IN COOLER AND WALK IN FREEZER. SOILED. 6. CLEAN BETWEEN PREP TABLE AND COLD TOP. SOILED. 7. CLEAN BETWEEN STEAM TABLE AND PREP TABLE. 8. CLEAN SIDE OF REFRIGERATOR IN KITCHEN. SOILED9. CLEAN SIDE OF DEEP FRYER IN KITCHEN. 10. CLEAN CART IN BETWEEN REFRIGERATOR AND DEEP FRYER.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. WALK IN COOLER DOOR IS SOILED. CLEAN2. CLEAN HANDLES ON WHITE REFRIGERATOR IN THE FRONT OF KITCHEN 3. CLEAN EXTERIOR OF CELERY BUCKET. 4. CLEAN EXTERIOR OF ALL RICE BUCKETS. REMOVE FROM UNDER WOK. 5. CLEAN HANDLES ON WALK IN COOLER AND WALK IN FREEZER. SOILED. 6. CLEAN BETWEEN PREP TABLE AND COLD TOP. SOILED. 7. CLEAN BETWEEN STEAM TABLE AND PREP TABLE. 8. CLEAN SIDE OF REFRIGERATOR IN KITCHEN. SOILED9. CLEAN SIDE OF DEEP FRYER IN KITCHEN. 10. CLEAN CART IN BETWEEN REFRIGERATOR AND DEEP FRYER.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. WALK IN COOLER DOOR IS SOILED. CLEAN2. CLEAN HANDLES ON WHITE REFRIGERATOR IN THE FRONT OF KITCHEN 3. CLEAN EXTERIOR OF CELERY BUCKET. 4. CLEAN EXTERIOR OF ALL RICE BUCKETS. REMOVE FROM UNDER WOK. 5. CLEAN HANDLES ON WALK IN COOLER AND WALK IN FREEZER. SOILED. 6. CLEAN BETWEEN PREP TABLE AND COLD TOP. SOILED. 7. CLEAN BETWEEN STEAM TABLE AND PREP TABLE. 8. CLEAN SIDE OF REFRIGERATOR IN KITCHEN. SOILED9. CLEAN SIDE OF DEEP FRYER IN KITCHEN. 10. CLEAN CART IN BETWEEN REFRIGERATOR AND DEEP FRYER.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. WALK IN COOLER DOOR IS SOILED. CLEAN2. CLEAN HANDLES ON WHITE REFRIGERATOR IN THE FRONT OF KITCHEN 3. CLEAN EXTERIOR OF CELERY BUCKET. 4. CLEAN EXTERIOR OF ALL RICE BUCKETS. REMOVE FROM UNDER WOK. 5. CLEAN HANDLES ON WALK IN COOLER AND WALK IN FREEZER. SOILED. 6. CLEAN BETWEEN PREP TABLE AND COLD TOP. SOILED. 7. CLEAN BETWEEN STEAM TABLE AND PREP TABLE. 8. CLEAN SIDE OF REFRIGERATOR IN KITCHEN. SOILED9. CLEAN SIDE OF DEEP FRYER IN KITCHEN. 10. CLEAN CART IN BETWEEN REFRIGERATOR AND DEEP FRYER.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. WALK IN COOLER DOOR IS SOILED. CLEAN2. CLEAN HANDLES ON WHITE REFRIGERATOR IN THE FRONT OF KITCHEN 3. CLEAN EXTERIOR OF CELERY BUCKET. 4. CLEAN EXTERIOR OF ALL RICE BUCKETS. REMOVE FROM UNDER WOK. 5. CLEAN HANDLES ON WALK IN COOLER AND WALK IN FREEZER. SOILED. 6. CLEAN BETWEEN PREP TABLE AND COLD TOP. SOILED. 7. CLEAN BETWEEN STEAM TABLE AND PREP TABLE. 8. CLEAN SIDE OF REFRIGERATOR IN KITCHEN. SOILED9. CLEAN SIDE OF DEEP FRYER IN KITCHEN. 10. CLEAN CART IN BETWEEN REFRIGERATOR AND DEEP FRYER.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. WALK IN COOLER DOOR IS SOILED. CLEAN2. CLEAN HANDLES ON WHITE REFRIGERATOR IN THE FRONT OF KITCHEN 3. CLEAN EXTERIOR OF CELERY BUCKET. 4. CLEAN EXTERIOR OF ALL RICE BUCKETS. REMOVE FROM UNDER WOK. 5. CLEAN HANDLES ON WALK IN COOLER AND WALK IN FREEZER. SOILED. 6. CLEAN BETWEEN PREP TABLE AND COLD TOP. SOILED. 7. CLEAN BETWEEN STEAM TABLE AND PREP TABLE. 8. CLEAN SIDE OF REFRIGERATOR IN KITCHEN. SOILED9. CLEAN SIDE OF DEEP FRYER IN KITCHEN. 10. CLEAN CART IN BETWEEN REFRIGERATOR AND DEEP FRYER.
Location: Kitchen
Equipment: Deep fryer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. WALK IN COOLER DOOR IS SOILED. CLEAN2. CLEAN HANDLES ON WHITE REFRIGERATOR IN THE FRONT OF KITCHEN 3. CLEAN EXTERIOR OF CELERY BUCKET. 4. CLEAN EXTERIOR OF ALL RICE BUCKETS. REMOVE FROM UNDER WOK. 5. CLEAN HANDLES ON WALK IN COOLER AND WALK IN FREEZER. SOILED. 6. CLEAN BETWEEN PREP TABLE AND COLD TOP. SOILED. 7. CLEAN BETWEEN STEAM TABLE AND PREP TABLE. 8. CLEAN SIDE OF REFRIGERATOR IN KITCHEN. SOILED9. CLEAN SIDE OF DEEP FRYER IN KITCHEN. 10. CLEAN CART IN BETWEEN REFRIGERATOR AND DEEP FRYER.
- Warewashing sink(s) not cleaned (corrected)
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Comments: CLEAN SINKS PRIOR TO USING FOR OTHER PURPOSES. RINSE SINK IS SOILED. CLEAN REGULARLY.
Location: Kitchen
Equipment: 3-bay
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05/15/2014 | Recheck |
- Toxic use (corrected on site)
Poisonous and/or toxic materials used improperly.
Correction: Follow labels and guidelines for all poisonous and toxic materials.
Comments: SANITIZER CONCENTRATION IS TOO STRONG. ENSURE TO USE TEST STRIPS. SANITIZER MUST BE 50-100 PPM.
Location: Kitchen
- Medicines storage and labeling
Improper storage and labeling of employee medications.
Correction: Medicines for employee use shall be labeled and located to prevent contamination.
Comments: CONTAINER WITH MEDICATIONS AND BANDAGES CANNOT BE STORED ABOVE COLD TOP COOLER AND PREP TABLE. REMOVE BOTTLE OF CLARITIN AS WELL.
Location: Kitchen
- 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. REMOVE FOOD FROM ALL "THANK YOU" BAGS. PROVIDE FOOD GRADE BAGS OR CONTAINERS FOR FOOD STORAGE. "THANK YOU" BAGS ARE FOR FOOD TO BE CARRIED OUT, IN PROTECTIVE CONTAINERS ONLY. 2. REPLACE ALL CONTAINERS USED FOR RICE. SOILED MSG CONTAINERS AND SOILED BUCKETS STORED UNDER WOK ARE HEAVILY SOILED. MSG CONTAINERS MUST BE DISCARDED AFTER ORIGINAL CONTENTS HAVE BEEN REMOVED. 3. CARROTS STORED IN "THANK YOU " BAGS IN WALK IN COOLER. DISCONTINUE USING THE BAGS FOR FOOD STORAGE. USE ONLY FOR CUSTOMER CARRY OUT FOOD. 4. MULTIPLE #10 (LARGE) CANS USED FOR FOOD STORAGE. DO NOT REUSE CANS AFTER FOOD IS REMOVED. DISCARD ALL CANS. DO NOT STORE FOR LATER USE. OBSERVED MULTIPLE EMPTY CANS STORED UNDER PREP TABLE.
Location: Kitchen
Equipment: Chest freezer
- 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. REMOVE FOOD FROM ALL "THANK YOU" BAGS. PROVIDE FOOD GRADE BAGS OR CONTAINERS FOR FOOD STORAGE. "THANK YOU" BAGS ARE FOR FOOD TO BE CARRIED OUT, IN PROTECTIVE CONTAINERS ONLY. 2. REPLACE ALL CONTAINERS USED FOR RICE. SOILED MSG CONTAINERS AND SOILED BUCKETS STORED UNDER WOK ARE HEAVILY SOILED. MSG CONTAINERS MUST BE DISCARDED AFTER ORIGINAL CONTENTS HAVE BEEN REMOVED. 3. CARROTS STORED IN "THANK YOU " BAGS IN WALK IN COOLER. DISCONTINUE USING THE BAGS FOR FOOD STORAGE. USE ONLY FOR CUSTOMER CARRY OUT FOOD. 4. MULTIPLE #10 (LARGE) CANS USED FOR FOOD STORAGE. DO NOT REUSE CANS AFTER FOOD IS REMOVED. DISCARD ALL CANS. DO NOT STORE FOR LATER USE. OBSERVED MULTIPLE EMPTY CANS STORED UNDER PREP TABLE.
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. REMOVE FOOD FROM ALL "THANK YOU" BAGS. PROVIDE FOOD GRADE BAGS OR CONTAINERS FOR FOOD STORAGE. "THANK YOU" BAGS ARE FOR FOOD TO BE CARRIED OUT, IN PROTECTIVE CONTAINERS ONLY. 2. REPLACE ALL CONTAINERS USED FOR RICE. SOILED MSG CONTAINERS AND SOILED BUCKETS STORED UNDER WOK ARE HEAVILY SOILED. MSG CONTAINERS MUST BE DISCARDED AFTER ORIGINAL CONTENTS HAVE BEEN REMOVED. 3. CARROTS STORED IN "THANK YOU " BAGS IN WALK IN COOLER. DISCONTINUE USING THE BAGS FOR FOOD STORAGE. USE ONLY FOR CUSTOMER CARRY OUT FOOD. 4. MULTIPLE #10 (LARGE) CANS USED FOR FOOD STORAGE. DO NOT REUSE CANS AFTER FOOD IS REMOVED. DISCARD ALL CANS. DO NOT STORE FOR LATER USE. OBSERVED MULTIPLE EMPTY CANS STORED UNDER PREP TABLE.
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. REMOVE FOOD FROM ALL "THANK YOU" BAGS. PROVIDE FOOD GRADE BAGS OR CONTAINERS FOR FOOD STORAGE. "THANK YOU" BAGS ARE FOR FOOD TO BE CARRIED OUT, IN PROTECTIVE CONTAINERS ONLY. 2. REPLACE ALL CONTAINERS USED FOR RICE. SOILED MSG CONTAINERS AND SOILED BUCKETS STORED UNDER WOK ARE HEAVILY SOILED. MSG CONTAINERS MUST BE DISCARDED AFTER ORIGINAL CONTENTS HAVE BEEN REMOVED. 3. CARROTS STORED IN "THANK YOU " BAGS IN WALK IN COOLER. DISCONTINUE USING THE BAGS FOR FOOD STORAGE. USE ONLY FOR CUSTOMER CARRY OUT FOOD. 4. MULTIPLE #10 (LARGE) CANS USED FOR FOOD STORAGE. DO NOT REUSE CANS AFTER FOOD IS REMOVED. DISCARD ALL CANS. DO NOT STORE FOR LATER USE. OBSERVED MULTIPLE EMPTY CANS STORED UNDER PREP TABLE.
Location: Walk-in cooler
- 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 OVER CARROTS. STORE RAW CHICKEN ON BOTTOM SHELF.
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: DISCONTINUE USING DRAIN STRAINER IN HAND SINK . HAND SINK IS FOR HANDWASHING ONLY.
Location: Kitchen
Equipment: Hand sink
- Lubricant specifications (corrected on site)
Food-contact lubricants do not meet specifications.
Correction: Lubricants shall meet the requirements if they are used on food-contact items or surfaces.
Comments: DISCONTINUE 3 IN ONE OIL FOR LUBRICANT. PROVIDE A FOOD SAFE LUBRICANT FOR SLICER AND OTHER EQUIPMENT, TO AVOID CONTAMINATION. OWNER DISCARDED. PROVIDE PROPER LUBRICANT.
Location: Kitchen
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: FEMALE EMPLOYEE IS NOT WEARING A HAIR RESTRAINT.
- Cutting surface(s) (corrected on site)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: CUTTING BOARD IS NO LONGER CLEANABLE. DISCARDED.
Location: Kitchen
- Cutting surface(s) (corrected on site)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: CUTTING BOARD IS NO LONGER EASILY CLEANABLE. WHITE CUTTING BOARD HAS BLACK AREA ON SURFACE. DISCARDED.
Location: Kitchen
- Bulk labeling (corrected on site)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: RICE AND FLOUR WERE NOT LABELED. ENSURE TO LABEL ALL BULK FOODS.
Location: Kitchen
- Sponges
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: DISCONTINUE USING SPONGES IN KITCHEN FOR MANUAL WAREWASH.
Location: Kitchen
- Protected outer openings
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.
Comments: GAP UNDER BACK DOOR WILL ALLOW FOR PEST ENTRY. PROVIDE DOOR SWEEP.
Location: Kitchen (back)
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: BACK SCREEN DOOR IS BROKEN. REPLACE.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: DISCONTINUE SAVING AND USING THE FOLLOWING ITEMS IN THE FOOD ESTABLISHMENT. 1. EMPTY RAW CHICKEN BOXES. 2. EMPTY #10 LARGE CANS FOR FOOD STORAGE. 3. EMPTY MSG BARRELS AS TABLES. THE ABOVE ITEMS ARE NOT APPROVED FOOD STORAGE CONTAINERS AND CANNOT BE WASHED, RINSED AND SANITIZED.
Location: Kitchen
- 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: HOOD SOILED. SCHEDULE CLEANING.
Location: Kitchen
- 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: CLEAN FLOOR UNDER/BEHIND PREP TABLE AND STEAM TABLE.
Location: Kitchen
- 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: ENSURE ALL THAWING IS DONE IN PREP SINK. SHRIMP THAWING IN CONTAINER ON TABLE. INFORMED OWNER TO PLACE IN SINK UNDER RUNNING WATER.
Location: Kitchen
Equipment: 3-bay
- 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: REMOVE ALL CARDBOARD FROM STAINLESS STEEL TABLES, SHELVING, CHEST FREEZER, AND INSIDE WALK IN COOLER DOOR. REMOVE ALL PAPER LINING CART, SIDE OF REFRIGERATOR NEXT TO CART AND SHELVES OF STAINLESS STEEL TABLES. REMOVE FOIL ON RICE COOKER.REMOVE FOIL ON GAS LINES BEHIND WARMER, NEXT TO WOK. REMOVE CARDBOARD TAPED ONTO INSIDE OF WALK IN COOLER DOOR. (REPEAT VIOLATION, DISCONTINUE TO AVOID A CITATION)
Location: Kitchen
- 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: REMOVE ALL CARDBOARD FROM STAINLESS STEEL TABLES, SHELVING, CHEST FREEZER, AND INSIDE WALK IN COOLER DOOR. REMOVE ALL PAPER LINING CART, SIDE OF REFRIGERATOR NEXT TO CART AND SHELVES OF STAINLESS STEEL TABLES. REMOVE FOIL ON RICE COOKER.REMOVE FOIL ON GAS LINES BEHIND WARMER, NEXT TO WOK. REMOVE CARDBOARD TAPED ONTO INSIDE OF WALK IN COOLER DOOR. (REPEAT VIOLATION, DISCONTINUE TO AVOID A CITATION)
Location: Kitchen
- 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: REMOVE ALL CARDBOARD FROM STAINLESS STEEL TABLES, SHELVING, CHEST FREEZER, AND INSIDE WALK IN COOLER DOOR. REMOVE ALL PAPER LINING CART, SIDE OF REFRIGERATOR NEXT TO CART AND SHELVES OF STAINLESS STEEL TABLES. REMOVE FOIL ON RICE COOKER.REMOVE FOIL ON GAS LINES BEHIND WARMER, NEXT TO WOK. REMOVE CARDBOARD TAPED ONTO INSIDE OF WALK IN COOLER DOOR. (REPEAT VIOLATION, DISCONTINUE TO AVOID A CITATION)
Location: Kitchen
- 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: REMOVE ALL CARDBOARD FROM STAINLESS STEEL TABLES, SHELVING, CHEST FREEZER, AND INSIDE WALK IN COOLER DOOR. REMOVE ALL PAPER LINING CART, SIDE OF REFRIGERATOR NEXT TO CART AND SHELVES OF STAINLESS STEEL TABLES. REMOVE FOIL ON RICE COOKER.REMOVE FOIL ON GAS LINES BEHIND WARMER, NEXT TO WOK. REMOVE CARDBOARD TAPED ONTO INSIDE OF WALK IN COOLER DOOR. (REPEAT VIOLATION, DISCONTINUE TO AVOID A CITATION)
Location: Kitchen
- 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: REMOVE ALL CARDBOARD FROM STAINLESS STEEL TABLES, SHELVING, CHEST FREEZER, AND INSIDE WALK IN COOLER DOOR. REMOVE ALL PAPER LINING CART, SIDE OF REFRIGERATOR NEXT TO CART AND SHELVES OF STAINLESS STEEL TABLES. REMOVE FOIL ON RICE COOKER.REMOVE FOIL ON GAS LINES BEHIND WARMER, NEXT TO WOK. REMOVE CARDBOARD TAPED ONTO INSIDE OF WALK IN COOLER DOOR. (REPEAT VIOLATION, DISCONTINUE TO AVOID A CITATION)
Location: Kitchen
- 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: REMOVE ALL CARDBOARD FROM STAINLESS STEEL TABLES, SHELVING, CHEST FREEZER, AND INSIDE WALK IN COOLER DOOR. REMOVE ALL PAPER LINING CART, SIDE OF REFRIGERATOR NEXT TO CART AND SHELVES OF STAINLESS STEEL TABLES. REMOVE FOIL ON RICE COOKER.REMOVE FOIL ON GAS LINES BEHIND WARMER, NEXT TO WOK. REMOVE CARDBOARD TAPED ONTO INSIDE OF WALK IN COOLER DOOR. (REPEAT VIOLATION, DISCONTINUE TO AVOID A CITATION)
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. WALK IN COOLER DOOR IS SOILED. CLEAN2. CLEAN HANDLES ON WHITE REFRIGERATOR IN THE FRONT OF KITCHEN 3. CLEAN EXTERIOR OF CELERY BUCKET. 4. CLEAN EXTERIOR OF ALL RICE BUCKETS. REMOVE FROM UNDER WOK. 5. CLEAN HANDLES ON WALK IN COOLER AND WALK IN FREEZER. SOILED. 6. CLEAN BETWEEN PREP TABLE AND COLD TOP. SOILED. 7. CLEAN BETWEEN STEAM TABLE AND PREP TABLE. 8. CLEAN SIDE OF REFRIGERATOR IN KITCHEN. SOILED9. CLEAN SIDE OF DEEP FRYER IN KITCHEN. 10. CLEAN CART IN BETWEEN REFRIGERATOR AND DEEP FRYER.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. WALK IN COOLER DOOR IS SOILED. CLEAN2. CLEAN HANDLES ON WHITE REFRIGERATOR IN THE FRONT OF KITCHEN 3. CLEAN EXTERIOR OF CELERY BUCKET. 4. CLEAN EXTERIOR OF ALL RICE BUCKETS. REMOVE FROM UNDER WOK. 5. CLEAN HANDLES ON WALK IN COOLER AND WALK IN FREEZER. SOILED. 6. CLEAN BETWEEN PREP TABLE AND COLD TOP. SOILED. 7. CLEAN BETWEEN STEAM TABLE AND PREP TABLE. 8. CLEAN SIDE OF REFRIGERATOR IN KITCHEN. SOILED9. CLEAN SIDE OF DEEP FRYER IN KITCHEN. 10. CLEAN CART IN BETWEEN REFRIGERATOR AND DEEP FRYER.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. WALK IN COOLER DOOR IS SOILED. CLEAN2. CLEAN HANDLES ON WHITE REFRIGERATOR IN THE FRONT OF KITCHEN 3. CLEAN EXTERIOR OF CELERY BUCKET. 4. CLEAN EXTERIOR OF ALL RICE BUCKETS. REMOVE FROM UNDER WOK. 5. CLEAN HANDLES ON WALK IN COOLER AND WALK IN FREEZER. SOILED. 6. CLEAN BETWEEN PREP TABLE AND COLD TOP. SOILED. 7. CLEAN BETWEEN STEAM TABLE AND PREP TABLE. 8. CLEAN SIDE OF REFRIGERATOR IN KITCHEN. SOILED9. CLEAN SIDE OF DEEP FRYER IN KITCHEN. 10. CLEAN CART IN BETWEEN REFRIGERATOR AND DEEP FRYER.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. WALK IN COOLER DOOR IS SOILED. CLEAN2. CLEAN HANDLES ON WHITE REFRIGERATOR IN THE FRONT OF KITCHEN 3. CLEAN EXTERIOR OF CELERY BUCKET. 4. CLEAN EXTERIOR OF ALL RICE BUCKETS. REMOVE FROM UNDER WOK. 5. CLEAN HANDLES ON WALK IN COOLER AND WALK IN FREEZER. SOILED. 6. CLEAN BETWEEN PREP TABLE AND COLD TOP. SOILED. 7. CLEAN BETWEEN STEAM TABLE AND PREP TABLE. 8. CLEAN SIDE OF REFRIGERATOR IN KITCHEN. SOILED9. CLEAN SIDE OF DEEP FRYER IN KITCHEN. 10. CLEAN CART IN BETWEEN REFRIGERATOR AND DEEP FRYER.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. WALK IN COOLER DOOR IS SOILED. CLEAN2. CLEAN HANDLES ON WHITE REFRIGERATOR IN THE FRONT OF KITCHEN 3. CLEAN EXTERIOR OF CELERY BUCKET. 4. CLEAN EXTERIOR OF ALL RICE BUCKETS. REMOVE FROM UNDER WOK. 5. CLEAN HANDLES ON WALK IN COOLER AND WALK IN FREEZER. SOILED. 6. CLEAN BETWEEN PREP TABLE AND COLD TOP. SOILED. 7. CLEAN BETWEEN STEAM TABLE AND PREP TABLE. 8. CLEAN SIDE OF REFRIGERATOR IN KITCHEN. SOILED9. CLEAN SIDE OF DEEP FRYER IN KITCHEN. 10. CLEAN CART IN BETWEEN REFRIGERATOR AND DEEP FRYER.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. WALK IN COOLER DOOR IS SOILED. CLEAN2. CLEAN HANDLES ON WHITE REFRIGERATOR IN THE FRONT OF KITCHEN 3. CLEAN EXTERIOR OF CELERY BUCKET. 4. CLEAN EXTERIOR OF ALL RICE BUCKETS. REMOVE FROM UNDER WOK. 5. CLEAN HANDLES ON WALK IN COOLER AND WALK IN FREEZER. SOILED. 6. CLEAN BETWEEN PREP TABLE AND COLD TOP. SOILED. 7. CLEAN BETWEEN STEAM TABLE AND PREP TABLE. 8. CLEAN SIDE OF REFRIGERATOR IN KITCHEN. SOILED9. CLEAN SIDE OF DEEP FRYER IN KITCHEN. 10. CLEAN CART IN BETWEEN REFRIGERATOR AND DEEP FRYER.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. WALK IN COOLER DOOR IS SOILED. CLEAN2. CLEAN HANDLES ON WHITE REFRIGERATOR IN THE FRONT OF KITCHEN 3. CLEAN EXTERIOR OF CELERY BUCKET. 4. CLEAN EXTERIOR OF ALL RICE BUCKETS. REMOVE FROM UNDER WOK. 5. CLEAN HANDLES ON WALK IN COOLER AND WALK IN FREEZER. SOILED. 6. CLEAN BETWEEN PREP TABLE AND COLD TOP. SOILED. 7. CLEAN BETWEEN STEAM TABLE AND PREP TABLE. 8. CLEAN SIDE OF REFRIGERATOR IN KITCHEN. SOILED9. CLEAN SIDE OF DEEP FRYER IN KITCHEN. 10. CLEAN CART IN BETWEEN REFRIGERATOR AND DEEP FRYER.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. WALK IN COOLER DOOR IS SOILED. CLEAN2. CLEAN HANDLES ON WHITE REFRIGERATOR IN THE FRONT OF KITCHEN 3. CLEAN EXTERIOR OF CELERY BUCKET. 4. CLEAN EXTERIOR OF ALL RICE BUCKETS. REMOVE FROM UNDER WOK. 5. CLEAN HANDLES ON WALK IN COOLER AND WALK IN FREEZER. SOILED. 6. CLEAN BETWEEN PREP TABLE AND COLD TOP. SOILED. 7. CLEAN BETWEEN STEAM TABLE AND PREP TABLE. 8. CLEAN SIDE OF REFRIGERATOR IN KITCHEN. SOILED9. CLEAN SIDE OF DEEP FRYER IN KITCHEN. 10. CLEAN CART IN BETWEEN REFRIGERATOR AND DEEP FRYER.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. WALK IN COOLER DOOR IS SOILED. CLEAN2. CLEAN HANDLES ON WHITE REFRIGERATOR IN THE FRONT OF KITCHEN 3. CLEAN EXTERIOR OF CELERY BUCKET. 4. CLEAN EXTERIOR OF ALL RICE BUCKETS. REMOVE FROM UNDER WOK. 5. CLEAN HANDLES ON WALK IN COOLER AND WALK IN FREEZER. SOILED. 6. CLEAN BETWEEN PREP TABLE AND COLD TOP. SOILED. 7. CLEAN BETWEEN STEAM TABLE AND PREP TABLE. 8. CLEAN SIDE OF REFRIGERATOR IN KITCHEN. SOILED9. CLEAN SIDE OF DEEP FRYER IN KITCHEN. 10. CLEAN CART IN BETWEEN REFRIGERATOR AND DEEP FRYER.
Location: Kitchen
Equipment: Deep fryer
- Warewashing sink(s) not cleaned
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Comments: CLEAN SINKS PRIOR TO USING FOR OTHER PURPOSES. RINSE SINK IS SOILED. CLEAN REGULARLY.
Location: Kitchen
Equipment: 3-bay
|
05/05/2014 | Routine |
- Eating, drinking, smoking (corrected)
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: 1. OWNERS EAT AT PREP TABLE IN KITCHEN. DISCONTINUE. DO NOT EAT IN KITCHEN. NO OTHER AREA AVAILABLE TO DESIGNATE FOR EMPLOYEE MEALS OTHER THAN DINING ROOM. ENSURE TO EAT AWAY FROM CUSTOMER FOOD, IN DINING ROOM, TO AVOID CROSS CONTAMINATION. 2. OPEN CERAMIC CUP WITH WATER, OWNER STATED IT IS HER BEVERAGE, STORED ABOVE COLD TOP AND PREP TABLE WITH FOOD. DO NOT STORE ABOVE FOOD, MUST HAVE LID AND STRAW.
Location: Kitchen
Equipment: Prep table
- 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: 1. OWNERS EAT AT PREP TABLE IN KITCHEN. DISCONTINUE. DO NOT EAT IN KITCHEN. NO OTHER AREA AVAILABLE TO DESIGNATE FOR EMPLOYEE MEALS OTHER THAN DINING ROOM. ENSURE TO EAT AWAY FROM CUSTOMER FOOD, IN DINING ROOM, TO AVOID CROSS CONTAMINATION. 2. OPEN CERAMIC CUP WITH WATER, OWNER STATED IT IS HER BEVERAGE, STORED ABOVE COLD TOP AND PREP TABLE WITH FOOD. DO NOT STORE ABOVE FOOD, MUST HAVE LID AND STRAW.
Location: Kitchen
Equipment: Metal shelving
- Hand sink improper usage (corrected on site)
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: SCOOP AND SCOURING PAD IN HAND SINK.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HOT WATER SHUT OFF UNDER HAND SINK DUE TO LEAK. REPAIR LEAK IMMEDIATELY. DISCONTINUE SHUTTING OFF HOT WATER. HANDS MUST BE WASHED WITH HOT WATER.
Location: Kitchen
Equipment: Hand sink
- 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: MULTIPLE METAL AND PLASTIC TO GO BOWLS USED AS SCOOPS IN RICE AND FLOUR. DISCONTINUE USING BOWLS AS SCOOPS. DO NOT STORE HANDLES IN FOOD.
- 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. OWNER STORING CONTAINER WITH BANDAIDS AND KEYS WITH NAIL CLIPPERS ON SHELF ABOVE FOOD ON PREP TABLE AND COLD TOP. 2. MULTIPLE PERSONAL ITEMS STORED UNDER FRONT COUNTER WITH CUSTOMER SINGLE USE ITEMS (CUPS, CONTAINERS, ETC.)DISCONTINUE STORING PERSONAL ITEMS WITH CUSTOMER FOOD.
Location: Kitchen
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: RICE IN MSG CONTAINERS. REMOVE CONTENTS AND PLACE IN FOOD GRADE CONTAINER. LABEL WITH NAME OF CONTENTS. DO NOT CONTINUE REUSING THE MSG CONTAINERS. THE CONTAINERS ARE A THICK CARDBOARD THAT IS NOT SMOOTH OR EASILY CLEANABLE. AT RECHECK OWNER STATED NEW CONTAINERS WERE ORDERED.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE BULBS OR REPAIR LIGHTING UNIT IN BACK OF KITCHEN. REPEAT VIOLATION. REPAIR TO AVOID A CITATION.
Location: Kitchen (back)
- 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: 1. METAL CART NEXT TO FRYER IS COVERED WITH CARDBOARD. REMOVE. CLEAN CART AS NEEDED. 2. REMOVE FOIL FROM METAL CART NEXT TO FRYER. 3. REMOVE CARDBOARD ABOVE STEAM TABLE UNDER METAL SHELF. 4. REMOVE METAL BOWL FROM RICE CONTAINER. BOWL IS COVERED WITH TAPE AND IS SOILED. DO NOT TAPE EQUIPMENT. IF EQUIPMENT IS BROKEN, REPLACE. TAPE DOES NOT PROVIDE A SMOOTH, EASILY CLEANABLE SURFACE. 5. REMOVE CARDBOARD FROM LOWER PREP SHELF BY COLD TOP COOLER. 6. REMOVE CARDBOARD BETWEEN DEEP FRYER AND TABLE. 7. REMOVE CARDBOARD LINING LOWER PREP TABLE SHELF WHERE CARDBOARD BOXES ARE STORED, NEXT TO FRYER. DISCONTINUE USING CARDBOARD ON EQUIPMENT. EQUIPMENT IS STAINLESS STEEL AND SHOULD BE CLEANED REGUALRLY.
Location: Kitchen
Equipment: Metal shelving
- 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: 1. METAL CART NEXT TO FRYER IS COVERED WITH CARDBOARD. REMOVE. CLEAN CART AS NEEDED. 2. REMOVE FOIL FROM METAL CART NEXT TO FRYER. 3. REMOVE CARDBOARD ABOVE STEAM TABLE UNDER METAL SHELF. 4. REMOVE METAL BOWL FROM RICE CONTAINER. BOWL IS COVERED WITH TAPE AND IS SOILED. DO NOT TAPE EQUIPMENT. IF EQUIPMENT IS BROKEN, REPLACE. TAPE DOES NOT PROVIDE A SMOOTH, EASILY CLEANABLE SURFACE. 5. REMOVE CARDBOARD FROM LOWER PREP SHELF BY COLD TOP COOLER. 6. REMOVE CARDBOARD BETWEEN DEEP FRYER AND TABLE. 7. REMOVE CARDBOARD LINING LOWER PREP TABLE SHELF WHERE CARDBOARD BOXES ARE STORED, NEXT TO FRYER. DISCONTINUE USING CARDBOARD ON EQUIPMENT. EQUIPMENT IS STAINLESS STEEL AND SHOULD BE CLEANED REGUALRLY.
Location: Kitchen
Equipment: Prep table
- Unapproved non-food contact (corrected on site)
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: 1. METAL CART NEXT TO FRYER IS COVERED WITH CARDBOARD. REMOVE. CLEAN CART AS NEEDED. 2. REMOVE FOIL FROM METAL CART NEXT TO FRYER. 3. REMOVE CARDBOARD ABOVE STEAM TABLE UNDER METAL SHELF. 4. REMOVE METAL BOWL FROM RICE CONTAINER. BOWL IS COVERED WITH TAPE AND IS SOILED. DO NOT TAPE EQUIPMENT. IF EQUIPMENT IS BROKEN, REPLACE. TAPE DOES NOT PROVIDE A SMOOTH, EASILY CLEANABLE SURFACE. 5. REMOVE CARDBOARD FROM LOWER PREP SHELF BY COLD TOP COOLER. 6. REMOVE CARDBOARD BETWEEN DEEP FRYER AND TABLE. 7. REMOVE CARDBOARD LINING LOWER PREP TABLE SHELF WHERE CARDBOARD BOXES ARE STORED, NEXT TO FRYER. DISCONTINUE USING CARDBOARD ON EQUIPMENT. EQUIPMENT IS STAINLESS STEEL AND SHOULD BE CLEANED REGUALRLY.
Location: Kitchen
Equipment: Prep table
- 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: 1. METAL CART NEXT TO FRYER IS COVERED WITH CARDBOARD. REMOVE. CLEAN CART AS NEEDED. 2. REMOVE FOIL FROM METAL CART NEXT TO FRYER. 3. REMOVE CARDBOARD ABOVE STEAM TABLE UNDER METAL SHELF. 4. REMOVE METAL BOWL FROM RICE CONTAINER. BOWL IS COVERED WITH TAPE AND IS SOILED. DO NOT TAPE EQUIPMENT. IF EQUIPMENT IS BROKEN, REPLACE. TAPE DOES NOT PROVIDE A SMOOTH, EASILY CLEANABLE SURFACE. 5. REMOVE CARDBOARD FROM LOWER PREP SHELF BY COLD TOP COOLER. 6. REMOVE CARDBOARD BETWEEN DEEP FRYER AND TABLE. 7. REMOVE CARDBOARD LINING LOWER PREP TABLE SHELF WHERE CARDBOARD BOXES ARE STORED, NEXT TO FRYER. DISCONTINUE USING CARDBOARD ON EQUIPMENT. EQUIPMENT IS STAINLESS STEEL AND SHOULD BE CLEANED REGUALRLY.
Location: Kitchen
Equipment: Bulk food containers
- 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: 1. METAL CART NEXT TO FRYER IS COVERED WITH CARDBOARD. REMOVE. CLEAN CART AS NEEDED. 2. REMOVE FOIL FROM METAL CART NEXT TO FRYER. 3. REMOVE CARDBOARD ABOVE STEAM TABLE UNDER METAL SHELF. 4. REMOVE METAL BOWL FROM RICE CONTAINER. BOWL IS COVERED WITH TAPE AND IS SOILED. DO NOT TAPE EQUIPMENT. IF EQUIPMENT IS BROKEN, REPLACE. TAPE DOES NOT PROVIDE A SMOOTH, EASILY CLEANABLE SURFACE. 5. REMOVE CARDBOARD FROM LOWER PREP SHELF BY COLD TOP COOLER. 6. REMOVE CARDBOARD BETWEEN DEEP FRYER AND TABLE. 7. REMOVE CARDBOARD LINING LOWER PREP TABLE SHELF WHERE CARDBOARD BOXES ARE STORED, NEXT TO FRYER. DISCONTINUE USING CARDBOARD ON EQUIPMENT. EQUIPMENT IS STAINLESS STEEL AND SHOULD BE CLEANED REGUALRLY.
Location: Kitchen
Equipment: Prep table
- 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: 1. METAL CART NEXT TO FRYER IS COVERED WITH CARDBOARD. REMOVE. CLEAN CART AS NEEDED. 2. REMOVE FOIL FROM METAL CART NEXT TO FRYER. 3. REMOVE CARDBOARD ABOVE STEAM TABLE UNDER METAL SHELF. 4. REMOVE METAL BOWL FROM RICE CONTAINER. BOWL IS COVERED WITH TAPE AND IS SOILED. DO NOT TAPE EQUIPMENT. IF EQUIPMENT IS BROKEN, REPLACE. TAPE DOES NOT PROVIDE A SMOOTH, EASILY CLEANABLE SURFACE. 5. REMOVE CARDBOARD FROM LOWER PREP SHELF BY COLD TOP COOLER. 6. REMOVE CARDBOARD BETWEEN DEEP FRYER AND TABLE. 7. REMOVE CARDBOARD LINING LOWER PREP TABLE SHELF WHERE CARDBOARD BOXES ARE STORED, NEXT TO FRYER. DISCONTINUE USING CARDBOARD ON EQUIPMENT. EQUIPMENT IS STAINLESS STEEL AND SHOULD BE CLEANED REGUALRLY.
Location: Kitchen
Equipment: Deep fryer
- 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: 1. METAL CART NEXT TO FRYER IS COVERED WITH CARDBOARD. REMOVE. CLEAN CART AS NEEDED. 2. REMOVE FOIL FROM METAL CART NEXT TO FRYER. 3. REMOVE CARDBOARD ABOVE STEAM TABLE UNDER METAL SHELF. 4. REMOVE METAL BOWL FROM RICE CONTAINER. BOWL IS COVERED WITH TAPE AND IS SOILED. DO NOT TAPE EQUIPMENT. IF EQUIPMENT IS BROKEN, REPLACE. TAPE DOES NOT PROVIDE A SMOOTH, EASILY CLEANABLE SURFACE. 5. REMOVE CARDBOARD FROM LOWER PREP SHELF BY COLD TOP COOLER. 6. REMOVE CARDBOARD BETWEEN DEEP FRYER AND TABLE. 7. REMOVE CARDBOARD LINING LOWER PREP TABLE SHELF WHERE CARDBOARD BOXES ARE STORED, NEXT TO FRYER. DISCONTINUE USING CARDBOARD ON EQUIPMENT. EQUIPMENT IS STAINLESS STEEL AND SHOULD BE CLEANED REGUALRLY.
Location: Kitchen
Equipment: Prep table
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN CART NEXT TO FRYER. 2. CLEAN BETWEEN FRYER AND PREP TABLE. 3. CLEAN BETWEEN STEAM TABLE AND PREP TABLE. 4. CLEAN BETWEEN STEAM TABLE AND COLD TOP. 5. CLEAN WALL BEHIND STEAM TABLE.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN CART NEXT TO FRYER. 2. CLEAN BETWEEN FRYER AND PREP TABLE. 3. CLEAN BETWEEN STEAM TABLE AND PREP TABLE. 4. CLEAN BETWEEN STEAM TABLE AND COLD TOP. 5. CLEAN WALL BEHIND STEAM TABLE.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN CART NEXT TO FRYER. 2. CLEAN BETWEEN FRYER AND PREP TABLE. 3. CLEAN BETWEEN STEAM TABLE AND PREP TABLE. 4. CLEAN BETWEEN STEAM TABLE AND COLD TOP. 5. CLEAN WALL BEHIND STEAM TABLE.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN CART NEXT TO FRYER. 2. CLEAN BETWEEN FRYER AND PREP TABLE. 3. CLEAN BETWEEN STEAM TABLE AND PREP TABLE. 4. CLEAN BETWEEN STEAM TABLE AND COLD TOP. 5. CLEAN WALL BEHIND STEAM TABLE.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN CART NEXT TO FRYER. 2. CLEAN BETWEEN FRYER AND PREP TABLE. 3. CLEAN BETWEEN STEAM TABLE AND PREP TABLE. 4. CLEAN BETWEEN STEAM TABLE AND COLD TOP. 5. CLEAN WALL BEHIND STEAM TABLE.
Location: Kitchen
- Improper rinsing of utensil(s) and equipment (corrected)
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Comments: MIDDLE SINK IS SOAP AND WATER. MIDDLE SINK SHOULD ALWAYS BE CLEAN WATER. ENSURE TO SET UP 3 BAY SINKS PROPERLY FOR WASH, RINSE AND SANITIZE.
Location: Kitchen
Equipment: 3-bay
|
11/26/2013 | Recheck |
- 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: 1. OWNERS EAT AT PREP TABLE IN KITCHEN. DISCONTINUE. DO NOT EAT IN KITCHEN. NO OTHER AREA AVAILABLE TO DESIGNATE FOR EMPLOYEE MEALS OTHER THAN DINING ROOM. ENSURE TO EAT AWAY FROM CUSTOMER FOOD, IN DINING ROOM, TO AVOID CROSS CONTAMINATION. 2. OPEN CERAMIC CUP WITH WATER, OWNER STATED IT IS HER BEVERAGE, STORED ABOVE COLD TOP AND PREP TABLE WITH FOOD. DO NOT STORE ABOVE FOOD, MUST HAVE LID AND STRAW.
Location: Kitchen
Equipment: Prep table
- 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: 1. OWNERS EAT AT PREP TABLE IN KITCHEN. DISCONTINUE. DO NOT EAT IN KITCHEN. NO OTHER AREA AVAILABLE TO DESIGNATE FOR EMPLOYEE MEALS OTHER THAN DINING ROOM. ENSURE TO EAT AWAY FROM CUSTOMER FOOD, IN DINING ROOM, TO AVOID CROSS CONTAMINATION. 2. OPEN CERAMIC CUP WITH WATER, OWNER STATED IT IS HER BEVERAGE, STORED ABOVE COLD TOP AND PREP TABLE WITH FOOD. DO NOT STORE ABOVE FOOD, MUST HAVE LID AND STRAW.
Location: Kitchen
Equipment: Metal shelving
- Hand sink improper usage (corrected on site)
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: SCOOP AND SCOURING PAD IN HAND SINK.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HOT WATER SHUT OFF UNDER HAND SINK DUE TO LEAK. REPAIR LEAK IMMEDIATELY. DISCONTINUE SHUTTING OFF HOT WATER. HANDS MUST BE WASHED WITH HOT WATER.
Location: Kitchen
Equipment: Hand sink
- 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: MULTIPLE METAL AND PLASTIC TO GO BOWLS USED AS SCOOPS IN RICE AND FLOUR. DISCONTINUE USING BOWLS AS SCOOPS. DO NOT STORE HANDLES IN FOOD.
- 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. OWNER STORING CONTAINER WITH BANDAIDS AND KEYS WITH NAIL CLIPPERS ON SHELF ABOVE FOOD ON PREP TABLE AND COLD TOP. 2. MULTIPLE PERSONAL ITEMS STORED UNDER FRONT COUNTER WITH CUSTOMER SINGLE USE ITEMS (CUPS, CONTAINERS, ETC.)DISCONTINUE STORING PERSONAL ITEMS WITH CUSTOMER FOOD.
Location: Kitchen
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: RICE IN MSG CONTAINERS. REMOVE CONTENTS AND PLACE IN FOOD GRADE CONTAINER. LABEL WITH NAME OF CONTENTS. DO NOT CONTINUE REUSING THE MSG CONTAINERS. THE CONTAINERS ARE A THICK CARDBOARD THAT IS NOT SMOOTH OR EASILY CLEANABLE.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE BULBS OR REPAIR LIGHTING UNIT IN BACK OF KITCHEN. REPEAT VIOLATION. REPAIR TO AVOID A CITATION.
Location: Kitchen (back)
- 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: 1. METAL CART NEXT TO FRYER IS COVERED WITH CARDBOARD. REMOVE. CLEAN CART AS NEEDED. 2. REMOVE FOIL FROM METAL CART NEXT TO FRYER. 3. REMOVE CARDBOARD ABOVE STEAM TABLE UNDER METAL SHELF. 4. REMOVE METAL BOWL FROM RICE CONTAINER. BOWL IS COVERED WITH TAPE AND IS SOILED. DO NOT TAPE EQUIPMENT. IF EQUIPMENT IS BROKEN, REPLACE. TAPE DOES NOT PROVIDE A SMOOTH, EASILY CLEANABLE SURFACE. 5. REMOVE CARDBOARD FROM LOWER PREP SHELF BY COLD TOP COOLER. 6. REMOVE CARDBOARD BETWEEN DEEP FRYER AND TABLE. 7. REMOVE CARDBOARD LINING LOWER PREP TABLE SHELF WHERE CARDBOARD BOXES ARE STORED, NEXT TO FRYER. DISCONTINUE USING CARDBOARD ON EQUIPMENT. EQUIPMENT IS STAINLESS STEEL AND SHOULD BE CLEANED REGUALRLY.
Location: Kitchen
Equipment: Metal shelving
- 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: 1. METAL CART NEXT TO FRYER IS COVERED WITH CARDBOARD. REMOVE. CLEAN CART AS NEEDED. 2. REMOVE FOIL FROM METAL CART NEXT TO FRYER. 3. REMOVE CARDBOARD ABOVE STEAM TABLE UNDER METAL SHELF. 4. REMOVE METAL BOWL FROM RICE CONTAINER. BOWL IS COVERED WITH TAPE AND IS SOILED. DO NOT TAPE EQUIPMENT. IF EQUIPMENT IS BROKEN, REPLACE. TAPE DOES NOT PROVIDE A SMOOTH, EASILY CLEANABLE SURFACE. 5. REMOVE CARDBOARD FROM LOWER PREP SHELF BY COLD TOP COOLER. 6. REMOVE CARDBOARD BETWEEN DEEP FRYER AND TABLE. 7. REMOVE CARDBOARD LINING LOWER PREP TABLE SHELF WHERE CARDBOARD BOXES ARE STORED, NEXT TO FRYER. DISCONTINUE USING CARDBOARD ON EQUIPMENT. EQUIPMENT IS STAINLESS STEEL AND SHOULD BE CLEANED REGUALRLY.
Location: Kitchen
Equipment: Prep table
- Unapproved non-food contact (corrected on site)
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: 1. METAL CART NEXT TO FRYER IS COVERED WITH CARDBOARD. REMOVE. CLEAN CART AS NEEDED. 2. REMOVE FOIL FROM METAL CART NEXT TO FRYER. 3. REMOVE CARDBOARD ABOVE STEAM TABLE UNDER METAL SHELF. 4. REMOVE METAL BOWL FROM RICE CONTAINER. BOWL IS COVERED WITH TAPE AND IS SOILED. DO NOT TAPE EQUIPMENT. IF EQUIPMENT IS BROKEN, REPLACE. TAPE DOES NOT PROVIDE A SMOOTH, EASILY CLEANABLE SURFACE. 5. REMOVE CARDBOARD FROM LOWER PREP SHELF BY COLD TOP COOLER. 6. REMOVE CARDBOARD BETWEEN DEEP FRYER AND TABLE. 7. REMOVE CARDBOARD LINING LOWER PREP TABLE SHELF WHERE CARDBOARD BOXES ARE STORED, NEXT TO FRYER. DISCONTINUE USING CARDBOARD ON EQUIPMENT. EQUIPMENT IS STAINLESS STEEL AND SHOULD BE CLEANED REGUALRLY.
Location: Kitchen
Equipment: Prep table
- 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: 1. METAL CART NEXT TO FRYER IS COVERED WITH CARDBOARD. REMOVE. CLEAN CART AS NEEDED. 2. REMOVE FOIL FROM METAL CART NEXT TO FRYER. 3. REMOVE CARDBOARD ABOVE STEAM TABLE UNDER METAL SHELF. 4. REMOVE METAL BOWL FROM RICE CONTAINER. BOWL IS COVERED WITH TAPE AND IS SOILED. DO NOT TAPE EQUIPMENT. IF EQUIPMENT IS BROKEN, REPLACE. TAPE DOES NOT PROVIDE A SMOOTH, EASILY CLEANABLE SURFACE. 5. REMOVE CARDBOARD FROM LOWER PREP SHELF BY COLD TOP COOLER. 6. REMOVE CARDBOARD BETWEEN DEEP FRYER AND TABLE. 7. REMOVE CARDBOARD LINING LOWER PREP TABLE SHELF WHERE CARDBOARD BOXES ARE STORED, NEXT TO FRYER. DISCONTINUE USING CARDBOARD ON EQUIPMENT. EQUIPMENT IS STAINLESS STEEL AND SHOULD BE CLEANED REGUALRLY.
Location: Kitchen
Equipment: Bulk food containers
- 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: 1. METAL CART NEXT TO FRYER IS COVERED WITH CARDBOARD. REMOVE. CLEAN CART AS NEEDED. 2. REMOVE FOIL FROM METAL CART NEXT TO FRYER. 3. REMOVE CARDBOARD ABOVE STEAM TABLE UNDER METAL SHELF. 4. REMOVE METAL BOWL FROM RICE CONTAINER. BOWL IS COVERED WITH TAPE AND IS SOILED. DO NOT TAPE EQUIPMENT. IF EQUIPMENT IS BROKEN, REPLACE. TAPE DOES NOT PROVIDE A SMOOTH, EASILY CLEANABLE SURFACE. 5. REMOVE CARDBOARD FROM LOWER PREP SHELF BY COLD TOP COOLER. 6. REMOVE CARDBOARD BETWEEN DEEP FRYER AND TABLE. 7. REMOVE CARDBOARD LINING LOWER PREP TABLE SHELF WHERE CARDBOARD BOXES ARE STORED, NEXT TO FRYER. DISCONTINUE USING CARDBOARD ON EQUIPMENT. EQUIPMENT IS STAINLESS STEEL AND SHOULD BE CLEANED REGUALRLY.
Location: Kitchen
Equipment: Prep table
- 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: 1. METAL CART NEXT TO FRYER IS COVERED WITH CARDBOARD. REMOVE. CLEAN CART AS NEEDED. 2. REMOVE FOIL FROM METAL CART NEXT TO FRYER. 3. REMOVE CARDBOARD ABOVE STEAM TABLE UNDER METAL SHELF. 4. REMOVE METAL BOWL FROM RICE CONTAINER. BOWL IS COVERED WITH TAPE AND IS SOILED. DO NOT TAPE EQUIPMENT. IF EQUIPMENT IS BROKEN, REPLACE. TAPE DOES NOT PROVIDE A SMOOTH, EASILY CLEANABLE SURFACE. 5. REMOVE CARDBOARD FROM LOWER PREP SHELF BY COLD TOP COOLER. 6. REMOVE CARDBOARD BETWEEN DEEP FRYER AND TABLE. 7. REMOVE CARDBOARD LINING LOWER PREP TABLE SHELF WHERE CARDBOARD BOXES ARE STORED, NEXT TO FRYER. DISCONTINUE USING CARDBOARD ON EQUIPMENT. EQUIPMENT IS STAINLESS STEEL AND SHOULD BE CLEANED REGUALRLY.
Location: Kitchen
Equipment: Deep fryer
- 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: 1. METAL CART NEXT TO FRYER IS COVERED WITH CARDBOARD. REMOVE. CLEAN CART AS NEEDED. 2. REMOVE FOIL FROM METAL CART NEXT TO FRYER. 3. REMOVE CARDBOARD ABOVE STEAM TABLE UNDER METAL SHELF. 4. REMOVE METAL BOWL FROM RICE CONTAINER. BOWL IS COVERED WITH TAPE AND IS SOILED. DO NOT TAPE EQUIPMENT. IF EQUIPMENT IS BROKEN, REPLACE. TAPE DOES NOT PROVIDE A SMOOTH, EASILY CLEANABLE SURFACE. 5. REMOVE CARDBOARD FROM LOWER PREP SHELF BY COLD TOP COOLER. 6. REMOVE CARDBOARD BETWEEN DEEP FRYER AND TABLE. 7. REMOVE CARDBOARD LINING LOWER PREP TABLE SHELF WHERE CARDBOARD BOXES ARE STORED, NEXT TO FRYER. DISCONTINUE USING CARDBOARD ON EQUIPMENT. EQUIPMENT IS STAINLESS STEEL AND SHOULD BE CLEANED REGUALRLY.
Location: Kitchen
Equipment: Prep table
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN CART NEXT TO FRYER. 2. CLEAN BETWEEN FRYER AND PREP TABLE. 3. CLEAN BETWEEN STEAM TABLE AND PREP TABLE. 4. CLEAN BETWEEN STEAM TABLE AND COLD TOP. 5. CLEAN WALL BEHIND STEAM TABLE.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN CART NEXT TO FRYER. 2. CLEAN BETWEEN FRYER AND PREP TABLE. 3. CLEAN BETWEEN STEAM TABLE AND PREP TABLE. 4. CLEAN BETWEEN STEAM TABLE AND COLD TOP. 5. CLEAN WALL BEHIND STEAM TABLE.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN CART NEXT TO FRYER. 2. CLEAN BETWEEN FRYER AND PREP TABLE. 3. CLEAN BETWEEN STEAM TABLE AND PREP TABLE. 4. CLEAN BETWEEN STEAM TABLE AND COLD TOP. 5. CLEAN WALL BEHIND STEAM TABLE.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN CART NEXT TO FRYER. 2. CLEAN BETWEEN FRYER AND PREP TABLE. 3. CLEAN BETWEEN STEAM TABLE AND PREP TABLE. 4. CLEAN BETWEEN STEAM TABLE AND COLD TOP. 5. CLEAN WALL BEHIND STEAM TABLE.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN CART NEXT TO FRYER. 2. CLEAN BETWEEN FRYER AND PREP TABLE. 3. CLEAN BETWEEN STEAM TABLE AND PREP TABLE. 4. CLEAN BETWEEN STEAM TABLE AND COLD TOP. 5. CLEAN WALL BEHIND STEAM TABLE.
Location: Kitchen
- Improper rinsing of utensil(s) and equipment
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Comments: MIDDLE SINK IS SOAP AND WATER. MIDDLE SINK SHOULD ALWAYS BE CLEAN WATER. ENSURE TO SET UP 3 BAY SINKS PROPERLY FOR WASH, RINSE AND SANITIZE.
Location: Kitchen
Equipment: 3-bay
|
11/19/2013 | Routine |
- No warewashing equipment
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: PROVIDE PROPER DRAIN STOPS FOR SINKS AT 3-BAY SINK.
Location: Kitchen
Equipment: 3-bay
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: LARGE CONTAINERS OF FRIED CHICKEN PLACED BY THE BACK DOOR UNCOVERED TO COOL. CONTAINERS SHOULD BE DIVIDED INTO SMALLER CONTAINERS AND PLACED IN THE WALK-IN COOLER.
- 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: CONTAINERS OF FOOD ON FLOOR OF WALK-IN COOLER. ELEVATE 6 INCHES.
Location: Walk-in cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: FOOD UNCOVERED IN WALK-IN COOLER. COVER FOOD ITEMS WHEN NOT IN USE TO PREVENT POSSIBLE CONTAMINATION.
Location: Kitchen
Equipment: Cold top
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- 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: HANDS RINSED AT 3-BAY SINK AND WIPED ON APRON. DO NOT USE 3-BAY SINK TO WASH OR RINSE HANDS.
Location: Kitchen
Equipment: 3-bay
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: DISCONTINUE USING PLASTIC PINT CARRY OUT CONTAINERS AS A RICE SCOOP. USE RIGID METAL OR PLASTIC UTENSIL WITH A HANDLE.
Location: Kitchen
Equipment: Rice cooker
|
05/23/2013 | Recheck |
- No warewashing equipment
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: PROVIDE PROPER DRAIN STOPS FOR SINKS AT 3-BAY SINK.
Location: Kitchen
Equipment: 3-bay
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: LARGE CONTAINERS OF FRIED CHICKEN PLACED BY THE BACK DOOR UNCOVERED TO COOL. CONTAINERS SHOULD BE DIVIDED INTO SMALLER CONTAINERS AND PLACED IN THE WALK-IN COOLER.
- 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: CONTAINERS OF FOOD ON FLOOR OF WALK-IN COOLER. ELEVATE 6 INCHES.
Location: Walk-in cooler
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: FOOD UNCOVERED IN WALK-IN COOLER. COVER FOOD ITEMS WHEN NOT IN USE TO PREVENT POSSIBLE CONTAMINATION.
Location: Kitchen
Equipment: Cold top
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- 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: HANDS RINSED AT 3-BAY SINK AND WIPED ON APRON. DO NOT USE 3-BAY SINK TO WASH OR RINSE HANDS.
Location: Kitchen
Equipment: 3-bay
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: DISCONTINUE USING PLASTIC PINT CARRY OUT CONTAINERS AS A RICE SCOOP. USE RIGID METAL OR PLASTIC UTENSIL WITH A HANDLE.
Location: Kitchen
Equipment: Rice cooker
|
05/16/2013 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN PREP SINK. CLEAN AFTER EACH USE.
Location: Kitchen
Equipment: Prep sink
- Hand sink improper usage (corrected on site)
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: PAN AND STRAINER WITH FOOD DEBRIS IN HAND SINK.DO NOT USE FOR FOODS. USE PREP SINK.
Location: Kitchen
- 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: DO NOT SHUT OFF HOT WATER TO HAND SINK. STATED IT IS SHUT OFF AT NIGHT. DISCONTINUE. HOT WATER MUST BE PROVIDED AND USED DURING HOURS OF OPERATION AND PREPARATION.
Location: Kitchen
Equipment: Hand sink
- 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: DISCONTINUE USING "THANK YOU" BAGS FOR FOOD STORAGE. USE APPROVED FOOD STORAGE CONTAINERS/BAGS.
Location: Walk-in freezer
- Food in prohibited areas (corrected on site)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: DO NOT STORE COOKED FOOD TO COOL ON DIRTY DISH END OF MANUAL WAREWASH SINK.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHTS ARE OUT. REPLACE.FRONT AND BACK OF KITCHEN.
Location: Kitchen (front)
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHTS ARE OUT. REPLACE.FRONT AND BACK OF KITCHEN.
Location: Kitchen (back)
- Protected outer openings (corrected on site)
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.
Comments: BACK DOOR PROPPED OPEN. DISCONTINUE.
Location: Kitchen
- 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: CLEAN WALL BEHIND STEAM TABLE.
Location: Kitchen
- 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: REMOVE TAPE ON HANDLE AND PAPER AND TAPE ON BOTTOM OF REFRIGERATOR. REMOVE CARDBOARD ON FRONT OF CHEST FREEZER.REMOVE CARDBOARD ON INSIDE OF WALK IN COOLER DOOR. REMOVE FOIL AND CARDBOARD ON ROLLING CART NEXT TO REFRIGERATOR.
Location: Kitchen
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: COVER FOODS IN WALK IN COOLER.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN GAS LINE ON WOK AFTER REMOVING FOIL, AT EACH END.2. REMOVE SOILED PLASTIC ON BOTTOM SHELF OF SMALL PREP TABLE. CLEAN. 3. CLEAN TABLE BETWEEN COLD TOP AND STEAM TABLE. SOILED.4. CLEAN BETWEEN TABLE AND FRYER. SIDE OF FRYER IS SOILED WITH GREASE AND FOOD DEBRIS.
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: PROVIDE SELF CLOSURE FOR RESTROOM DOOR.
Location: Restroom
- 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: DISCONTINUE STORING KNIVES BETWEEN COLD TOP AND PREP TABLE.
Location: Kitchen
|
01/23/2013 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN PREP SINK. CLEAN AFTER EACH USE.
Location: Kitchen
Equipment: Prep sink
- Hand sink improper usage (corrected on site)
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: PAN AND STRAINER WITH FOOD DEBRIS IN HAND SINK.DO NOT USE FOR FOODS. USE PREP SINK.
Location: Kitchen
- 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: DO NOT SHUT OFF HOT WATER TO HAND SINK. STATED IT IS SHUT OFF AT NIGHT. DISCONTINUE. HOT WATER MUST BE PROVIDED AND USED DURING HOURS OF OPERATION AND PREPARATION.
Location: Kitchen
Equipment: Hand sink
- 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: DISCONTINUE USING "THANK YOU" BAGS FOR FOOD STORAGE. USE APPROVED FOOD STORAGE CONTAINERS/BAGS.
Location: Walk-in freezer
- Food in prohibited areas (corrected on site)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: DO NOT STORE COOKED FOOD TO COOL ON DIRTY DISH END OF MANUAL WAREWASH SINK.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHTS ARE OUT. REPLACE.FRONT AND BACK OF KITCHEN.
Location: Kitchen (front)
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHTS ARE OUT. REPLACE.FRONT AND BACK OF KITCHEN.
Location: Kitchen (back)
- Protected outer openings (corrected on site)
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.
Comments: BACK DOOR PROPPED OPEN. DISCONTINUE.
Location: Kitchen
- 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: CLEAN WALL BEHIND STEAM TABLE.
Location: Kitchen
- 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: REMOVE TAPE ON HANDLE AND PAPER AND TAPE ON BOTTOM OF REFRIGERATOR. REMOVE CARDBOARD ON FRONT OF CHEST FREEZER.REMOVE CARDBOARD ON INSIDE OF WALK IN COOLER DOOR. REMOVE FOIL AND CARDBOARD ON ROLLING CART NEXT TO REFRIGERATOR.
Location: Kitchen
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: COVER FOODS IN WALK IN COOLER.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN GAS LINE ON WOK AFTER REMOVING FOIL, AT EACH END.2. REMOVE SOILED PLASTIC ON BOTTOM SHELF OF SMALL PREP TABLE. CLEAN. 3. CLEAN TABLE BETWEEN COLD TOP AND STEAM TABLE. SOILED.4. CLEAN BETWEEN TABLE AND FRYER. SIDE OF FRYER IS SOILED WITH GREASE AND FOOD DEBRIS.
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: PROVIDE SELF CLOSURE FOR RESTROOM DOOR.
Location: Restroom
- 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: DISCONTINUE STORING KNIVES BETWEEN COLD TOP AND PREP TABLE.
Location: Kitchen
|
01/15/2013 | Routine |
| No violation noted during this evaluation. | 01/15/2013 | Non-Illness Complaint |
- 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: NUMEROUS FLIES IN ESTABLISHMENT DUE TO DOORS PROPPED OPEN.
Location: -
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: NUMEROUS FLIES. DO NOT PROP DOORS OPEN WITHOUT A SCREEN DOOR IN PLACE.
Location: -
|
09/21/2012 | Non-Illness Complaint Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: NUMEROUS FLIES IN ESTABLISHMENT DUE TO DOORS PROPPED OPEN.
Location: -
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: NUMEROUS FLIES. DO NOT PROP DOORS OPEN WITHOUT A SCREEN DOOR IN PLACE.
Location: -
|
09/19/2012 | Non-Illness Complaint |
- 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: Cooked chicken at room temperature. Keep refrigerated and take out to cook portions as needed. CORRECTED
Location: Kitchen
- 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: Flys in kitchen. Exterminate.
Location: Kitchen
- 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 beef over cooked foods in white refrigerator. Store raw meat below cooked foods.
Location: Kitchen
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Raw meat thawing in large container with water coming from mop sink hose in container. Meat at 30 deg F. Thaw raw meat under running water in sanitizer bay of 3 bay sink when not doing dishes.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean inside of white refrigerator.
Location: Kitchen
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Not sanitizing dishes. Provide three drain stops for 3 bay sink. Set up to wash->rinse->sanitize->air dry dishes.
Location: Kitchen
Equipment: 3-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. Using grocery bags on meat in freezers. Use only food grade bags or containers. 2. Make sure all plastic containers for food are food grade.
Location: Kitchen
Equipment: Chest freezer
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Label all bulk containers.
Location: Kitchen
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: One fly strip over food. Do not hang over food or equipment.
Location: Kitchen
- 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: Clean exhuast hood filters. Have exhaust hood clean and tagged. Scheduled to be cleaned tonight 8-14-2012.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter. Please store in approved strength sanitizer solution.
Location: Kitchen
- 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: Improper thawing. Thaw raw meat in sanitizer bay of 3 bay sink when not doing dishes. May thaw in refrigeration.
Location: Kitchen
- 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: Remove foil from ansul system.
Location: Kitchen
- 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: Bag of onions on floor. Store 6 inches off the floor.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean bulk food containers. 2. Clean salamander
Location: Kitchen
Equipment: Bulk food containers
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean bulk food containers. 2. Clean salamander
Location: Kitchen
Equipment: -
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Make sure to have paper towels at hand sink. CORRECTED
Location: Kitchen
Equipment: Hand sink
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Do not re-use #10 cans. Dispose of all #10 cans once original product is used. 2. Remove card board and paper bag lining shelves. Clean as needed3. Remove card board from freezers.4. Remove card board from walk in cooler shelves.
Location: Kitchen
|
08/14/2012 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Cooked chicken at room temperature. Keep refrigerated and take out to cook portions as needed. CORRECTED
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Flys in kitchen. Exterminate.
Location: Kitchen
- 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 beef over cooked foods in white refrigerator. Store raw meat below cooked foods.
Location: Kitchen
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Raw meat thawing in large container with water coming from mop sink hose in container. Meat at 30 deg F. Thaw raw meat under running water in sanitizer bay of 3 bay sink when not doing dishes.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean inside of white refrigerator.
Location: Kitchen
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Not sanitizing dishes. Provide three drain stops for 3 bay sink. Set up to wash->rinse->sanitize->air dry dishes.
Location: Kitchen
Equipment: 3-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. Using grocery bags on meat in freezers. Use only food grade bags or containers. 2. Make sure all plastic containers for food are food grade.
Location: Kitchen
Equipment: Chest freezer
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Label all bulk containers.
Location: Kitchen
- Insect control device/installation
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: One fly strip over food. Do not hang over food or equipment.
Location: Kitchen
- 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: Clean exhuast hood filters. Have exhaust hood clean and tagged.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter. Please store in approved strength sanitizer solution.
Location: Kitchen
- 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: Improper thawing. Thaw raw meat in sanitizer bay of 3 bay sink when not doing dishes. May thaw in refrigeration.
Location: Kitchen
- 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: Remove foil from ansul system.
Location: Kitchen
- 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: Bag of onions on floor. Store 6 inches off the floor.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean bulk food containers. 2. Clean salamander
Location: Kitchen
Equipment: Bulk food containers
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean bulk food containers. 2. Clean salamander
Location: Kitchen
Equipment: -
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Make sure to have paper towels at hand sink. CORRECTED
Location: Kitchen
Equipment: Hand sink
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Do not re-use #10 cans. Dispose of all #10 cans once original product is used. 2. Remove card board and paper bag lining shelves. Clean as needed3. Remove card board from freezers.4. Remove card board from walk in cooler shelves.
Location: Kitchen
|
08/02/2012 | 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. Chicken at room temperature at 69 deg F. Disposed of at time of inpsection. Hold at 41 deg F or below.2. 3 egg rolls at room temperature at 56 deg F. Disposed of at time of inspection. Hold at 41 deg F or below.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter. Please store in sanitizer solution.
Location: Kitchen (back)
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Remove foil from Ansul system in exhaust hood. 2. Remove card board lining shelves.3. Remove wood shelf below warmer.
Location: Kitchen
|
03/30/2012 | 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: 1. Chicken at room temperature at 69 deg F. Disposed of at time of inpsection. Hold at 41 deg F or below.2. 3 egg rolls at room temperature at 56 deg F. Disposed of at time of inspection. Hold at 41 deg F or below.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter. Please store in sanitizer solution.
Location: Kitchen (back)
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Remove foil from Ansul system in exhaust hood. 2. Remove card board lining shelves.3. Remove wood shelf below warmer.
Location: Kitchen
|
03/23/2012 | Routine |
| No violation noted during this evaluation. | 02/17/2012 | Non-Illness Complaint |
- 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: Cooked chicken at room temperature at 63-66 deg F. Disposde of at time of inspection. Keep hot foods at 135 deg F or above. Keep cooler foods at 41 deg F or below.
Location: Kitchen
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Remove wood board below salamander.2. Remove foil from ansul system.
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Make sure to provide a clearly visible thermometer in white refrigerator. CORRECTED
Location: Kitchen
- 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: Stained ceiling tiles in back kitchen by exhaust hood. Replace.
Location: Kitchen
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: Make sure to provide a sreen door or keep back door closed to prevent pest entry.
Location: Kitchen
|
12/14/2011 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Cooked chicken at room temperature at 63-66 deg F. Disposde of at time of inspection. Keep hot foods at 135 deg F or above. Keep cooler foods at 41 deg F or below.
Location: Kitchen
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: Make sure to provide a sreen door or keep back door closed to prevent pest entry.
- 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: Stained ceiling tiles in back kitchen by exhaust hood. Replace.
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Make sure to provide a clearly visible thermometer in white refrigerator. CORRECTED
Location: Kitchen
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Remove wood board below salamander.2. Remove foil from ansul system.
Location: Kitchen
|
12/07/2011 | Routine |
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