- 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: FRIED RICE HOLDING AT 124 F IN WARMER.MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER. WARMER WAS NOT TURNED ON.RECHECK: RICE HOLDING IN STEAMER AT 140 DEGREES F. VIOLATION CORRECTED.
Location: Kitchen (back)
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: GRILL CLEANER STORED IN UNLABLED BOTTLE IN BACK PREP AREA.MARK CONTAINER WITH CONTENTS.
Location: Kitchen (back)
|
06/23/2014 | 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: FRIED RICE HOLDING AT 124 F IN WARMER.MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER. WARMER WAS NOT TURNED ON.
Location: Kitchen (back)
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: GRILL CLEANER STORED IN UNLABLED BOTTLE IN BACK PREP AREA.MARK CONTAINER WITH CONTENTS.
Location: Kitchen (back)
|
06/16/2014 | Routine |
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: TWO LARGE CONTAINERS OF COOKED PASTA NOODLES PREPARED THE DAY BEFORE NOT PROPERLY DATE MARKED.
Location: Walk-in cooler
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: WATER DRIPPING FROM RIGHT END OF THE HOOD INTO A BUCKET. PROVIDE REPAIR. MANAGER STATES A WORK ORDER IS SCHEDULED ON SUNDAY, FEBRUARY 23RD TO HAVE LEAK REPAIRED.NOTE: AREA IS CLEAR OF ANY FOOD AND FOOD CONTACT SURFACES.RECHECK: A HOLE IN THE ROOF HAS BEEN DETECTED BY TECHNICIANS ON 2/22. 14 HIRED BY MALL MANAGEMENT. REPAIR TO THE ROOF WILL BE COMPLETED ASAP ACCORDING TO MANAGER.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COATING PEELING ON THE SURFACE OF THE INSERT LOCATED INSIDE RICE COOKER IN BACK PREP AREA.REPLACE INSERT.RECHECK: NOT CORRECTED. WRONG INSERT SHIPPED. INSERT REORDERED.
Location: Cook line
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: SODA GUN NOZZLES SOILED LOCATED ON MACHINE AT SERVICE COUNTER.CLEAN AND SANITIZE THOROUGHLY.
Location: Service counter
Equipment: Soda machine
- 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: UTENSILS STORED IN WARM WATER (90 DEGREES ) NEXT TO RICE STEAMER.MAINTAIN WATER TEMERATURE AT 135 DEGREES OR HIGHER OR STORE UTENSILS IN AN EMPTY CONTAINER.
Location: Prep area
|
03/07/2014 | Recheck |
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: TWO LARGE CONTAINERS OF COOKED PASTA NOODLES PREPARED THE DAY BEFORE NOT PROPERLY DATE MARKED.
Location: Walk-in cooler
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: WATER DRIPPING FROM RIGHT END OF THE HOOD INTO A BUCKET. PROVIDE REPAIR. MANAGER STATES A WORK ORDER IS SCHEDULED ON SUNDAY, FEBRUARY 23RD TO HAVE LEAK REPAIRED.NOTE: AREA IS CLEAR OF ANY FOOD AND FOOD CONTACT SURFACES.RECHECK: A HOLE IN THE ROOF HAS BEEN DETECTED BY TECHNICIANS ON 2/22. 14 HIRED BY MALL MANAGEMENT. REPAIR TO THE ROOF WILL BE COMPLETED ASAP ACCORDING TO MANAGER.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COATING PEELING ON THE SURFACE OF THE INSERT LOCATED INSIDE RICE COOKER IN BACK PREP AREA.REPLACE INSERT.RECHECK: NOT CORRECTED. WRONG INSERT SHIPPED. INSERT REORDERED.
Location: Cook line
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: SODA GUN NOZZLES SOILED LOCATED ON MACHINE AT SERVICE COUNTER.CLEAN AND SANITIZE THOROUGHLY.
Location: Service counter
Equipment: Soda machine
- 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: UTENSILS STORED IN WARM WATER (90 DEGREES ) NEXT TO RICE STEAMER.MAINTAIN WATER TEMERATURE AT 135 DEGREES OR HIGHER OR STORE UTENSILS IN AN EMPTY CONTAINER.
Location: Prep area
|
02/24/2014 | Recheck |
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: TWO LARGE CONTAINERS OF COOKED PASTA NOODLES PREPARED THE DAY BEFORE NOT PROPERLY DATE MARKED.
Location: Walk-in cooler
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: WATER DRIPPING FROM RIGHT END OF THE HOOD INTO A BUCKET. PROVIDE REPAIR. MANAGER STATES A WORK ORDER IS SCHEDULED ON SUNDAY, FEBRUARY 23RD TO HAVE LEAK REPAIRED.NOTE: AREA IS CLEAR OF ANY FOOD AND FOOD CONTACT SURFACES.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COATING PEELING ON THE SURFACE OF THE INSERT LOCATED INSIDE RICE COOKER IN BACK PREP AREA.REPLACE INSERT.RECHECK: NOT CORRECTED. WRONG INSERT SHIPPED. INSERT REORDERED.
Location: Cook line
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: SODA GUN NOZZLES SOILED LOCATED ON MACHINE AT SERVICE COUNTER.CLEAN AND SANITIZE THOROUGHLY.
Location: Service counter
Equipment: Soda machine
- 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: UTENSILS STORED IN WARM WATER (90 DEGREES ) NEXT TO RICE STEAMER.MAINTAIN WATER TEMERATURE AT 135 DEGREES OR HIGHER OR STORE UTENSILS IN AN EMPTY CONTAINER.
Location: Prep area
|
02/20/2014 | Recheck |
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: TWO LARGE CONTAINERS OF COOKED PASTA NOODLES PREPARED THE DAY BEFORE NOT PROPERLY DATE MARKED.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COATING PEELING ON THE SURFACE OF THE INSERT LOCATED INSIDE RICE COOKER IN BACK PREP AREA.REPLACE INSERT.RECHECK: NOT CORRECTED. WRONG INSERT SHIPPED. INSERT REORDERED.
Location: Cook line
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: SODA GUN NOZZLES SOILED LOCATED ON MACHINE AT SERVICE COUNTER.CLEAN AND SANITIZE THOROUGHLY.
Location: Service counter
Equipment: Soda machine
- 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: UTENSILS STORED IN WARM WATER (90 DEGREES ) NEXT TO RICE STEAMER.MAINTAIN WATER TEMERATURE AT 135 DEGREES OR HIGHER OR STORE UTENSILS IN AN EMPTY CONTAINER.
Location: Prep area
|
02/13/2014 | Recheck |
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: TWO LARGE CONTAINERS OF COOKED PASTA NOODLES PREPARED THE DAY BEFORE NOT PROPERLY DATE MARKED.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COATING PEELING ON THE SURFACE OF THE INSERT LOCATED INSIDE RICE COOKER IN BACK PREP AREA.REPLACE INSERT.
Location: Cook line
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: SODA GUN NOZZLES SOILED LOCATED ON MACHINE AT SERVICE COUNTER.CLEAN AND SANITIZE THOROUGHLY.
Location: Service counter
Equipment: Soda machine
- 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: UTENSILS STORED IN WARM WATER (90 DEGREES ) NEXT TO RICE STEAMER.MAINTAIN WATER TEMERATURE AT 135 DEGREES OR HIGHER OR STORE UTENSILS IN AN EMPTY CONTAINER.
Location: Prep area
|
02/06/2014 | Routine |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE USED A FOAM CUP TO SCOOP ICE FROM BIN LOCATED AT SODA FOUNTAIN.ENSURE A SCOOP WITH A HANDLE IS USED TO DISPENSE ICE TOPREVENT BARE HAND CONTACT WITH THE ICE.
- 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: 1. LARGE WHITE LID STORED INSIDE HAND SINK IN KITCHEN AREA. 2. SCRUB PAD STORED INSIDE HAND SINK LOCATED AT THE SERVICE COUNTER.STORE NOTHING INSIDE HAND SINKS. KEEP BASINS CLEAR AT ALL TIMES.
Location: Kitchen
- 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: 1. LARGE WHITE LID STORED INSIDE HAND SINK IN KITCHEN AREA. 2. SCRUB PAD STORED INSIDE HAND SINK LOCATED AT THE SERVICE COUNTER.STORE NOTHING INSIDE HAND SINKS. KEEP BASINS CLEAR AT ALL TIMES.
Location: Service counter
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: CHLORINE SANITIZER CONCENTRATION WEAK IN SANITIZER BUCKETS (LESS THAN 50 PPM).MAINTAIN SOLUTION BETWEEN 50 AND 100 PPM.
Location: Prep area
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: CHLORINE SANITIZER CONCENTRATION WEAK IN SANITIZER BUCKETS (LESS THAN 50 PPM).MAINTAIN SOLUTION BETWEEN 50 AND 100 PPM.
Location: Service counter
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: SLEEVES OF FOAM BEVERAGE CUPS STORED DIRECTLY ON THE FLOOR LOCATED AT THE SERVICE COUNTER.STORE CUPS UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Service counter
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen (back)
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NO PH TEST STRIPS TO VERIFY CHLORINE SANITIZER CONCENTRATION.
Location: Prep area
|
09/25/2013 | Recheck |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE USED A FOAM CUP TO SCOOP ICE FROM BIN LOCATED AT SODA FOUNTAIN.ENSURE A SCOOP WITH A HANDLE IS USED TO DISPENSE ICE TOPREVENT BARE HAND CONTACT WITH THE ICE.
- 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: 1. LARGE WHITE LID STORED INSIDE HAND SINK IN KITCHEN AREA. 2. SCRUB PAD STORED INSIDE HAND SINK LOCATED AT THE SERVICE COUNTER.STORE NOTHING INSIDE HAND SINKS. KEEP BASINS CLEAR AT ALL TIMES.
Location: Kitchen
- 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: 1. LARGE WHITE LID STORED INSIDE HAND SINK IN KITCHEN AREA. 2. SCRUB PAD STORED INSIDE HAND SINK LOCATED AT THE SERVICE COUNTER.STORE NOTHING INSIDE HAND SINKS. KEEP BASINS CLEAR AT ALL TIMES.
Location: Service counter
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: CHLORINE SANITIZER CONCENTRATION WEAK IN SANITIZER BUCKETS (LESS THAN 50 PPM).MAINTAIN SOLUTION BETWEEN 50 AND 100 PPM.
Location: Prep area
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: CHLORINE SANITIZER CONCENTRATION WEAK IN SANITIZER BUCKETS (LESS THAN 50 PPM).MAINTAIN SOLUTION BETWEEN 50 AND 100 PPM.
Location: Service counter
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: SLEEVES OF FOAM BEVERAGE CUPS STORED DIRECTLY ON THE FLOOR LOCATED AT THE SERVICE COUNTER.STORE CUPS UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Service counter
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen (back)
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NO PH TEST STRIPS TO VERIFY CHLORINE SANITIZER CONCENTRATION.
Location: Prep area
|
09/18/2013 | Routine |
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZING SOLUTION IN BUCKET MAINTAINING LESS THAN 50 PPM CHLORINE.MAINTAIN SOLUTION BETWEEN 50 AND 100 PPM CHLORINE.
Location: Kitchen
- Improper rinsing of utensil(s) and equipment (corrected on site)
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Comments: EMPLOYEE WASHED EQUIPMENT IN THREE COMPARTMENT SINK AND THEN SANITIZED ITEMS WITHOUT RINSING IN BETWEEN.EQUIPMENT SHOULD BE PROPERLY RINSED AFTER WASHING AND BEFORE SANITIZING.
Location: Kitchen
Equipment: 3-bay
|
05/03/2013 | 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: EMPLOYEE BOTTLED BEVERAGES STORED ON SERVICE LINE AND INSIDE DRAWER CONTAINING CLEAN AND SANITIZED UTENSILS. ENSURE EMPLOYEE BEVERAGES ARE STORED SEPARATE FROM CLEAN UTENSILS. FURTHERMORE, ALL EMPLOYEE BEVERAGES SHOULD BE STORED IN CONTAINERS WITH LIDS AND STRAWS IN FOOD PREP AREAS.
Location: Service counter
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: RICE STEAMER INSERTS PEELING ON SURFACE CONTAMINATING THE COOKED RICE. REPLACE INSERTS TO PREVENT CONTAMINATION OF THE FOOD.RECHECK: ONLY ONE OF TWO STEAMERS HAS BEEN REPLACED. DISCONTINUE USE OF DAMAGED INSERT UNTIL REPLACEMENT HAS BEEN MADE.
Location: Service counter
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: RICE STEAMER INSERTS PEELING ON SURFACE CONTAMINATING THE COOKED RICE. REPLACE INSERTS TO PREVENT CONTAMINATION OF THE FOOD.RECHECK: ONLY ONE OF TWO STEAMERS HAS BEEN REPLACED. DISCONTINUE USE OF DAMAGED INSERT UNTIL REPLACEMENT HAS BEEN MADE.
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: RICE STEAMER INSERTS PEELING ON SURFACE CONTAINING COOKED RICE. PROVIDE PROFESSIONAL GRADE, DURABLE INSERTS OR LINERS FOR RICE STEAMERS CAPABLE OF WITHSTANDING NORMAL USE ON A DAILY BASIS.
Location: Kitchen
- 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: RICE STEAMER INSERTS PEELING ON SURFACE CONTAINING COOKED RICE. PROVIDE PROFESSIONAL GRADE, DURABLE INSERTS OR LINERS FOR RICE STEAMERS CAPABLE OF WITHSTANDING NORMAL USE ON A DAILY BASIS.
Location: Service counter
|
01/23/2013 | Recheck |
- 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: EMPLOYEE BOTTLED BEVERAGES STORED ON SERVICE LINE AND INSIDE DRAWER CONTAINING CLEAN AND SANITIZED UTENSILS. ENSURE EMPLOYEE BEVERAGES ARE STORED SEPARATE FROM CLEAN UTENSILS. FURTHERMORE, ALL EMPLOYEE BEVERAGES SHOULD BE STORED IN CONTAINERS WITH LIDS AND STRAWS IN FOOD PREP AREAS.
Location: Service counter
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: RICE STEAMER INSERTS PEELING ON SURFACE CONTAMINATING THE COOKED RICE. REPLACE INSERTS TO PREVENT CONTAMINATION OF THE FOOD.RECHECK: ONLY ONE OF TWO STEAMERS HAS BEEN REPLACED. DISCONTINUE USE OF DAMAGED INSERT UNTIL REPLACEMENT HAS BEEN MADE.
Location: Service counter
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: RICE STEAMER INSERTS PEELING ON SURFACE CONTAMINATING THE COOKED RICE. REPLACE INSERTS TO PREVENT CONTAMINATION OF THE FOOD.RECHECK: ONLY ONE OF TWO STEAMERS HAS BEEN REPLACED. DISCONTINUE USE OF DAMAGED INSERT UNTIL REPLACEMENT HAS BEEN MADE.
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: RICE STEAMER INSERTS PEELING ON SURFACE CONTAINING COOKED RICE. PROVIDE PROFESSIONAL GRADE, DURABLE INSERTS OR LINERS FOR RICE STEAMERS CAPABLE OF WITHSTANDING NORMAL USE ON A DAILY BASIS.
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: RICE STEAMER INSERTS PEELING ON SURFACE CONTAINING COOKED RICE. PROVIDE PROFESSIONAL GRADE, DURABLE INSERTS OR LINERS FOR RICE STEAMERS CAPABLE OF WITHSTANDING NORMAL USE ON A DAILY BASIS.
Location: Service counter
|
01/16/2013 | 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: EMPLOYEE BOTTLED BEVERAGES STORED ON SERVICE LINE AND INSIDE DRAWER CONTAINING CLEAN AND SANITIZED UTENSILS. ENSURE EMPLOYEE BEVERAGES ARE STORED SEPARATE FROM CLEAN UTENSILS. FURTHERMORE, ALL EMPLOYEE BEVERAGES SHOULD BE STORED IN CONTAINERS WITH LIDS AND STRAWS IN FOOD PREP AREAS.
Location: Service counter
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: RICE STEAMER INSERTS PEELING ON SURFACE CONTAMINATING THE COOKED RICE. REPLACE INSERTS TO PREVENT CONTAMINATION OF THE FOOD.
Location: Service counter
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: RICE STEAMER INSERTS PEELING ON SURFACE CONTAMINATING THE COOKED RICE. REPLACE INSERTS TO PREVENT CONTAMINATION OF THE FOOD.
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: RICE STEAMER INSERTS PEELING ON SURFACE CONTAINING COOKED RICE. PROVIDE PROFESSIONAL GRADE, DURABLE INSERTS OR LINERS FOR RICE STEAMERS CAPABLE OF WITHSTANDING NORMAL USE ON A DAILY BASIS.
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: RICE STEAMER INSERTS PEELING ON SURFACE CONTAINING COOKED RICE. PROVIDE PROFESSIONAL GRADE, DURABLE INSERTS OR LINERS FOR RICE STEAMERS CAPABLE OF WITHSTANDING NORMAL USE ON A DAILY BASIS.
Location: Service counter
|
01/09/2013 | Routine |
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: SIX LARGE BUCKET LIDS STORED INSIDE HAND SINK. STACKED BUCKETS STORED IN FRONT OF SINK AS WELL. STORE NOTHING INSIDE HAND SINK OR IN FRONT. KEEP PATH WAY CLEAR AT ALL TIMES.
Location: Kitchen (back)
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Location: Kitchen
- 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 NOT AVAILABLE IN ESTABLISHMENT. HOT WATER HEATER BROKE INOPERABLE. ACCORDING TO GENERAL MANAGER, HOT WATER WAS NOT AVAILABLE ABOUT 9:30 P.M YESTERDAY, AFTER CLOSE OF BUSINESS. MANAGER CONTACTED A PLUMBER WHO STATED THEY WOULD PROVIDE SERVICE TODAY BETWEEN 10:00 AND 12:00 P.M. ESTABLISHMENT MUST CEASE ALL OPERATIONS UNTIL HOT WATER HAS BEEN RESTORED.
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 TOWELS STORED ON COUNTER TOPS. STORE WET TOWELS IN SANITIZING SOLUTION WHEN NOT IN USE.
Location: Kitchen
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Kitchen
- Three bay wash temperature (corrected)
Wash solution temperature of manual warewashing sink is less than 110 degrees F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
Comments: EMPLOYEE WASHING DISHES IN COLD WATER.
Location: Kitchen (back)
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: HAND SOAP IN DISPENSER DOES NOT LATHER AT HAND SINK IN BACK KITCHEN.
Location: Kitchen
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE A TRASH CAN AT HAND SINK IN BACK KITCHEN.
Location: Kitchen (back)
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER LEAKING HEAVILY FROM 1-BAY PREP SINK AND THREE BAY. REPAIR LEAKS.
Location: Kitchen (back)
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09/25/2012 | Recheck |
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: SIX LARGE BUCKET LIDS STORED INSIDE HAND SINK. STACKED BUCKETS STORED IN FRONT OF SINK AS WELL. STORE NOTHING INSIDE HAND SINK OR IN FRONT. KEEP PATH WAY CLEAR AT ALL TIMES.
Location: Kitchen (back)
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Location: Kitchen
- 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 NOT AVAILABLE IN ESTABLISHMENT. HOT WATER HEATER BROKE INOPERABLE. ACCORDING TO GENERAL MANAGER, HOT WATER WAS NOT AVAILABLE ABOUT 9:30 P.M YESTERDAY, AFTER CLOSE OF BUSINESS. MANAGER CONTACTED A PLUMBER WHO STATED THEY WOULD PROVIDE SERVICE TODAY BETWEEN 10:00 AND 12:00 P.M. ESTABLISHMENT MUST CEASE ALL OPERATIONS UNTIL HOT WATER HAS BEEN RESTORED.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWELS STORED ON COUNTER TOPS. STORE WET TOWELS IN SANITIZING SOLUTION WHEN NOT IN USE.
Location: Kitchen
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Kitchen
- Three bay wash temperature
Wash solution temperature of manual warewashing sink is less than 110 degrees F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
Comments: EMPLOYEE WASHING DISHES IN COLD WATER.
Location: Kitchen (back)
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: HAND SOAP IN DISPENSER DOES NOT LATHER AT HAND SINK IN BACK KITCHEN.
Location: Kitchen
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE A TRASH CAN AT HAND SINK IN BACK KITCHEN.
Location: Kitchen (back)
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER LEAKING HEAVILY FROM 1-BAY PREP SINK AND THREE BAY. REPAIR LEAKS.
Location: Kitchen (back)
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09/18/2012 | Recheck |
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: SIX LARGE BUCKET LIDS STORED INSIDE HAND SINK. STACKED BUCKETS STORED IN FRONT OF SINK AS WELL. STORE NOTHING INSIDE HAND SINK OR IN FRONT. KEEP PATH WAY CLEAR AT ALL TIMES.
Location: Kitchen (back)
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Location: Kitchen
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HOT WATER NOT AVAILABLE IN ESTABLISHMENT. HOT WATER HEATER BROKE INOPERABLE. ACCORDING TO GENERAL MANAGER, HOT WATER WAS NOT AVAILABLE ABOUT 9:30 P.M YESTERDAY, AFTER CLOSE OF BUSINESS. MANAGER CONTACTED A PLUMBER WHO STATED THEY WOULD PROVIDE SERVICE TODAY BETWEEN 10:00 AND 12:00 P.M. ESTABLISHMENT MUST CEASE ALL OPERATIONS UNTIL HOT WATER HAS BEEN RESTORED.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWELS STORED ON COUNTER TOPS. STORE WET TOWELS IN SANITIZING SOLUTION WHEN NOT IN USE.
Location: Kitchen
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Kitchen
- Three bay wash temperature
Wash solution temperature of manual warewashing sink is less than 110 degrees F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
Comments: EMPLOYEE WASHING DISHES IN COLD WATER.
Location: Kitchen (back)
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: HAND SOAP IN DISPENSER DOES NOT LATHER AT HAND SINK IN BACK KITCHEN.
Location: Kitchen
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE A TRASH CAN AT HAND SINK IN BACK KITCHEN.
Location: Kitchen (back)
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER LEAKING HEAVILY FROM 1-BAY PREP SINK AND THREE BAY. REPAIR LEAKS.
Location: Kitchen (back)
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09/18/2012 | Routine |
- 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: ADULT ROACH WAS CRAWLING UP WALL IN BACK KITCHEN AREA. OBSERVED A DEAD ROACH INSIDE GLUE BOARD. PEST CONTROL SERVICE PROVIDED ON A BI-WEEKLY BASIS BY ORKIN AND STERITECH. MOST RECENT SERVICE DATES OCCURRED ON 5/3 AND 5/2 AND A FOLLOW UP PERFORMED ON 5/9. ROACH ACTIVITY OBSERVED ON BOTH SERVICE DATES. CONTINUE TO PROVIDE PEST CONTROL ON A BI-WEEKLY BASIS TO ELIMINATE ROACH ACTIVITY.RECHECK: STERITECH SERVICED ESTABLISHMENT ON 5/16 AND FOUND NO EVIDENCE OF ROACH ACTIVITY. INSPECTED ESTABLISHMENT AND OBSERVED NO ROACH ACTIVITY.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: INTERIOR SURFACE OF CONTAINER STORED INSIDE RICE STEAMER PEELED AND SCRATCHED. REPLACE CONTAINER INSIDE RICE STEAMER TO PREVENT CONTAMINATION OF THE FOOD.
Location: Kitchen
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: LARGE WHITE LIDS STORED INSIDE HAND SINK AND A BUCKET OF DETERGENT STORED IN FRONT. ENSURE NOTHING IS STORED INSIDE OR IN FRONT OF HAND SINK. HAND SINK SHOULD BE USED SPECIFICALLY FOR HAND WASHING.RECHECK: WHITE LID AND BOWL STORED INSIDE HAND SINK LOCATED IN BACK KITCHEN. ENSURE NOTHING IS STORED INSIDE HAND SINK .
Location: Kitchen
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: CHLORINE SANITIZING SOLUTION WEAK IN BUCKET CONTAINING WET TOWELS. ENSURE SOLUTION MAINTAINS 100 PPM CHLORINE TO EFFECTIVELY SANITIZE FOOD CONTACT SURFACES.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: PILE OF WET TOWELS STORED ON SHELF IN BACK KITCHEN. STORE WET TOWELS IN A SANITIZING SOLUTION WHEN NOT IN USE.
Location: Kitchen
|
05/17/2012 | 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: ADULT ROACH WAS CRAWLING UP WALL IN BACK KITCHEN AREA. OBSERVED A DEAD ROACH INSIDE GLUE BOARD. PEST CONTROL SERVICE PROVIDED ON A BI-WEEKLY BASIS BY ORKIN AND STERITECH. MOST RECENT SERVICE DATES OCCURRED ON 5/3 AND 5/2 AND A FOLLOW UP PERFORMED ON 5/9. ROACH ACTIVITY OBSERVED ON BOTH SERVICE DATES. CONTINUE TO PROVIDE PEST CONTROL ON A BI-WEEKLY BASIS TO ELIMINATE ROACH ACTIVITY.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: INTERIOR SURFACE OF CONTAINER STORED INSIDE RICE STEAMER PEELED AND SCRATCHED. REPLACE CONTAINER INSIDE RICE STEAMER TO PREVENT CONTAMINATION OF THE FOOD.
Location: Kitchen
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: LARGE WHITE LIDS STORED INSIDE HAND SINK AND A BUCKET OF DETERGENT STORED IN FRONT. ENSURE NOTHING IS STORED INSIDE OR IN FRONT OF HAND SINK. HAND SINK SHOULD BE USED SPECIFICALLY FOR HAND WASHING.
Location: Kitchen
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: CHLORINE SANITIZING SOLUTION WEAK IN BUCKET CONTAINING WET TOWELS. ENSURE SOLUTION MAINTAINS 100 PPM CHLORINE TO EFFECTIVELY SANITIZE FOOD CONTACT SURFACES.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: PILE OF WET TOWELS STORED ON SHELF IN BACK KITCHEN. STORE WET TOWELS IN A SANITIZING SOLUTION WHEN NOT IN USE.
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05/10/2012 | Routine |
- 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: DEAD ROACH ON FLOOR BELOW ELECTRICAL PANEL. CONTINUE WITH PEST CONTROL MEASURES TO ELIMINATE ALL ACTIVITY.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MAGNETIC STRIP CONTAINING CLEAN AND SANITIZED BUTCHER KNIVES SOILED WITH RUST STAINS AND DRIED FOOD RESIDUE. CLEAN THOROUGHLY.
- 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: LINER INSIDE RICE STEAMER SCRATCHED AND PEELING ON THE SURFACE. PROVIDE A DURABLE LINER INSIDE STEAMER. DISCONTINUE USING NON STICK SURFACE. PROVIDE A STAINLESS STEEL LINER CAPABLE OF RETAINING SURFACE UNDER NORMAL USE. REPEAT VIOLATION.RECHECK: TWO NEW RICE WARMERS HAVE BEEN ORDERED AND SHOULD ARRIVE WITHIN THE NEXT TWO DAYS ACCORDING TO MANAGER. WILL FOLLOW UP IN FIVE DAYS.
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01/25/2012 | Recheck |
- 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: DEAD ROACH OBSERVED ON FLOOR BELOW ELECTRICAL PANEL. CONTINUE WITH CURRENT PEST CONTROL MEASURES TO ELIMINATE ACTIVITY.
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01/20/2012 | Non-Illness Complaint Recheck |
- 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: DEAD ROACH ON FLOOR BELOW ELECTRICAL PANEL. CONTINUE WITH PEST CONTROL MEASURES TO ELIMINATE ALL ACTIVITY.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MAGNETIC STRIP CONTAINING CLEAN AND SANITIZED BUTCHER KNIVES SOILED WITH RUST STAINS AND DRIED FOOD RESIDUE. CLEAN THOROUGHLY.
- 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: LINER INSIDE RICE STEAMER SCRATCHED AND PEELING ON THE SURFACE. PROVIDE A DURABLE LINER INSIDE STEAMER. DISCONTINUE USING NON STICK SURFACE. PROVIDE A STAINLESS STEEL LINER CAPABLE OF RETAINING SURFACE UNDER NORMAL USE. REPEAT VIOLATION.RECHECK: TWO NEW RICE WARMERS HAVE BEEN ORDERED AND SHOULD ARRIVE WITHIN THE NEXT TWO DAYS ACCORDING TO MANAGER. WILL FOLLOW UP IN FIVE DAYS.
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01/20/2012 | 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: DEAD ROACH ON FLOOR BELOW ELECTRICAL PANEL. CONTINUE WITH PEST CONTROL MEASURES TO ELIMINATE ALL ACTIVITY.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MAGNETIC STRIP CONTAINING CLEAN AND SANITIZED BUTCHER KNIVES SOILED WITH RUST STAINS AND DRIED FOOD RESIDUE. CLEAN THOROUGHLY.
- 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: LINER INSIDE RICE STEAMER SCRATCHED AND PEELING ON THE SURFACE. PROVIDE A DURABLE LINER INSIDE STEAMER. DISCONTINUE USING NON STICK SURFACE. PROVIDE A STAINLESS STEEL LINER CAPABLE OF RETAINING SURFACE UNDER NORMAL USE. REPEAT VIOLATION
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01/13/2012 | Routine |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: DEAD ROACH OBSERVED ON FLOOR BELOW ELECTRICAL PANEL. CONTINUE WITH CURRENT PEST CONTROL MEASURES TO ELIMINATE ACTIVITY.
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01/13/2012 | Non-Illness Complaint |
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