- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: KEEP SANITIZER/ BLEACH WATER SET UP ON COOK--LINE FOR THE WIPING CLOTHS. USE 1 TBSP. BLEACH PER GAL. WATER.
Location: Cook line
- 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 IN ENGLISH THE FLOUR AND CORN STARCH BULK CONTAINERS AS NEEDED.
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 WOK STOVE --- NEAR LEFT FRYER.
Location: Cook line
- 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: KEEP A COVER ON ONIONS, BEAN SPROUTS, ETC. IN WALK--IN COOLER WHILE BEING STORED.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN 3 OR 4 SHELVES IN THE WALK--IN COOLER.2) CLEAN SURFACES AT LEFT END OF THE WOK STOVE.3) CLEAN THE FLOUR AND CORN STARCH BULK CONTAINERS.
Location: Walk-in cooler
|
05/23/2014 | Recheck |
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: KEEP SANITIZER/ BLEACH WATER SET UP ON COOK--LINE FOR THE WIPING CLOTHS. USE 1 TBSP. BLEACH PER GAL. WATER.
Location: Cook line
- 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 IN ENGLISH THE FLOUR AND CORN STARCH BULK CONTAINERS AS NEEDED.
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 WOK STOVE --- NEAR LEFT FRYER.
Location: Cook line
- 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: KEEP A COVER ON ONIONS, BEAN SPROUTS, ETC. IN WALK--IN COOLER WHILE BEING STORED.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN 3 OR 4 SHELVES IN THE WALK--IN COOLER.2) CLEAN SURFACES AT LEFT END OF THE WOK STOVE.3) CLEAN THE FLOUR AND CORN STARCH BULK CONTAINERS.
Location: Walk-in cooler
|
05/21/2014 | Recheck |
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: KEEP SANITIZER/ BLEACH WATER SET UP ON COOK--LINE FOR THE WIPING CLOTHS. USE 1 TBSP. BLEACH PER GAL. WATER.
Location: Cook line
- 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 IN ENGLISH THE FLOUR AND CORN STARCH BULK CONTAINERS AS NEEDED.
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 WOK STOVE --- NEAR LEFT FRYER.
Location: Cook line
- 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: KEEP A COVER ON ONIONS, BEAN SPROUTS, ETC. IN WALK--IN COOLER WHILE BEING STORED.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN 3 OR 4 SHELVES IN THE WALK--IN COOLER.2) CLEAN SURFACES AT LEFT END OF THE WOK STOVE.3) CLEAN THE FLOUR AND CORN STARCH BULK CONTAINERS.
Location: Walk-in cooler
|
05/21/2014 | Recheck |
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: KEEP SANITIZER/ BLEACH WATER SET UP ON COOK--LINE FOR THE WIPING CLOTHS.
Location: Cook line
- 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 IN ENGLISH THE FLOUR AND CORN STARCH BULK CONTAINERS AS NEEDED.
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 WOK STOVE --- NEAR LEFT FRYER.
Location: Cook line
- 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: KEEP A COVER ON ONIONS, BEAN SPROUTS, ETC. IN WALK--IN COOLER WHILE BEING STORED.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN 3 OR 4 SHELVES IN THE WALK--IN COOLER.2) CLEAN SURFACES AT LEFT END OF THE WOK STOVE.3) CLEAN THE FLOUR AND CORN STARCH BULK CONTAINERS.
Location: Walk-in cooler
|
05/13/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: PREP. COOLER MEASURED 46 DEGREES IN THE LOWER SECTION. MAINTAIN 41 OR LESS.10/22 -- LOWER AREA MEASURED 45 F. STILL REDUCE TEMP. A FEW DEGREES.
Location: Cook line
- 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: TREAT AREAS FOR ROACHES --- ONE LIVE ROACH WAS SEEN IN THE MOP SINK. USE A PROFESSIONAL EXTERMINATOR (PEST CONTROL COMPANY).11/1 -- ANOTHER TREATMENT WAS DONE THIS MORNING.
Location: Kitchen (back)
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they areTHE not a source of contamination.
Comments: 1) CLEAN SEVERAL EXHAUST HOOD FILTERS.2) HAVE THE EXHAUST HOOD CLEANED BY A PROFESSIONAL COMPANY. 11/1 -- THE HOOD CLEANING WAS RESCHEDULED FOR NEXT TUES. AROUND 9:00 PM.
Location: Cook line
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR THE WALK--IN COOLER DOOR HANDLE AND THE TRIM ALONG THE LEFT SIDE OF THE DOOR.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AROUND THE GREASE TRAP AT THE LEFT END OF THE WOK STOVE. ALSO CLEAN THE FLOOOR JUST UNDER THE RIGHT END OF THE WOK STOVE.
Location: Cook line
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) GET THE TOILET TO DRAIN BETTER.2) ALSO REPAIR THE MOP SINK DRAIN.
Location: Restroom
|
11/07/2013 | Recheck |
- 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: PREP. COOLER MEASURED 46 DEGREES IN THE LOWER SECTION. MAINTAIN 41 OR LESS.10/22 -- LOWER AREA MEASURED 45 F. STILL REDUCE TEMP. A FEW DEGREES.
Location: Cook line
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: TREAT AREAS FOR ROACHES --- ONE LIVE ROACH WAS SEEN IN THE MOP SINK. USE A PROFESSIONAL EXTERMINATOR (PEST CONTROL COMPANY).11/1 -- ANOTHER TREATMENT WAS DONE THIS MORNING.
Location: Kitchen (back)
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they areTHE not a source of contamination.
Comments: 1) CLEAN SEVERAL EXHAUST HOOD FILTERS.2) HAVE THE EXHAUST HOOD CLEANED BY A PROFESSIONAL COMPANY. 11/1 -- THE HOOD CLEANING WAS RESCHEDULED FOR NEXT TUES. AROUND 9:00 PM.
Location: Cook line
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR THE WALK--IN COOLER DOOR HANDLE AND THE TRIM ALONG THE LEFT SIDE OF THE DOOR.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AROUND THE GREASE TRAP AT THE LEFT END OF THE WOK STOVE. ALSO CLEAN THE FLOOOR JUST UNDER THE RIGHT END OF THE WOK STOVE.
Location: Cook line
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) GET THE TOILET TO DRAIN BETTER.2) ALSO REPAIR THE MOP SINK DRAIN.
Location: Restroom
|
11/01/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: PREP. COOLER MEASURED 46 DEGREES IN THE LOWER SECTION. MAINTAIN 41 OR LESS.10/22 -- LOWER AREA MEASURED 45 F. STILL REDUCE TEMP. A FEW DEGREES.
Location: Cook line
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: TREAT AREAS FOR ROACHES --- ONE LIVE ROACH WAS SEEN IN THE MOP SINK. USE A PROFESSIONAL EXTERMINATOR (PEST CONTROL COMPANY).
Location: Kitchen (back)
- 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: 1) CLEAN SEVERAL EXHAUST HOOD FILTERS.2) HAVE THE EXHAUST HOOD CLEANED BY A PROFESSIONAL COMPANY.
Location: Cook line
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR THE WALK--IN COOLER DOOR HANDLE AND THE TRIM ALONG THE LEFT SIDE OF THE DOOR.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AROUND THE GREASE TRAP AT THE LEFT END OF THE WOK STOVE. ALSO CLEAN THE FLOOOR JUST UNDER THE RIGHT END OF THE WOK STOVE.
Location: Cook line
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) GET THE TOILET TO DRAIN BETTER.2) ALSO REPAIR THE MOP SINK DRAIN.
Location: Restroom
|
10/22/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: PREP. COOLER MEASURED 46 DEGREES IN THE LOWER SECTION. MAINTAIN 41 OR LESS.
Location: Cook line
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: TREAT AREAS FOR ROACHES --- ONE LIVE ROACH WAS SEEN IN THE MOP SINK. USE A PROFESSIONAL EXTERMINATOR (PEST CONTROL COMPANY).
Location: Kitchen (back)
- 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: 1) CLEAN SEVERAL EXHAUST HOOD FILTERS.2) HAVE THE EXHAUST HOOD CLEANED BY A PROFESSIONAL COMPANY.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR THE WALK--IN COOLER DOOR HANDLE AND THE TRIM ALONG THE LEFT SIDE OF THE DOOR.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AROUND THE GREASE TRAP AT THE LEFT END OF THE WOK STOVE. ALSO CLEAN THE FLOOOR JUST UNDER THE RIGHT END OF THE WOK STOVE.
Location: Cook line
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) GET THE TOILET TO DRAIN BETTER.2) ALSO REPAIR THE MOP SINK DRAIN.
Location: Restroom
|
10/15/2013 | Routine |
- 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: SOME PRE--COOKED FOODS SUCH AS SWEET & SOUR CHICKEN, ETC. SETTING OUT ON COOK--LINE TOO LONG. KEEP JUST A VERY SMALL AMOUNT OF ITEMS OUT AT ROOM TEMP. DURING SLOWER PERIODS. SET IN COOLER UNTIL CUSTOMER ORDERS COME IN.
Location: Cook line
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: THE KITCHEN HAND SINK HAD ONE LARGER ITEM SETTING ON IT AND THE SOAP AND TOWELS HAD RUN OUT.KEEP SOAP AND TOWELS REFILLED AT ALL TIMES. KEEP SINK CLEAR AND SUPPLIED AND CLEAR OF OBJECTS.
Location: Kitchen
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 3 CEILING TILES ON OR NEAR THE COOK--LINE SHOULD BE SET BACDK IN PLACE.
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: ONE MOIST WIPING CLOTH ON PREP. TABLE SHOULD BE PLACED BACK IN CONTAINER OF BLEACH WATER BETWEEN USE.3/19 -- MOIST CLOTH ON TABLE --- WAS PLACED BACK INTO SANITIZER WATER CONTAINER.-- CORRECTED -- OK.
Location: Kitchen
|
03/19/2013 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: SOME PRE--COOKED FOODS SUCH AS SWEET & SOUR CHICKEN, ETC. SETTING OUT ON COOK--LINE TOO LONG. KEEP JUST A VERY SMALL AMOUNT OF ITEMS OUT AT ROOM TEMP. DURING SLOWER PERIODS. SET IN COOLER UNTIL CUSTOMER ORDERS COME IN.
Location: Cook line
- 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: ONE OR TWO ITEMS SETTING ON THE SINK. REMOVE AND KEEP SINK CLEAR.
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: KEEP HAND SINK SUPPLIED AND CLEAR TO BE ABLE TO WASH HANDS ROUTINELY.
Location: Kitchen
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 3 CEILING TILES ON OR NEAR THE COOK--LINE SHOULD BE SET BACDK IN PLACE.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: ONE MOIST WIPING CLOTH ON PREP. TABLE SHOULD BE PLACED BACK IN CONTAINER OF BLEACH WATER BETWEEN USE.
Location: Kitchen
- 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: CLEAN THE LEFT END OF THE WOK STOVE.
Location: Cook line
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: REFILL SOAP AT HAND SINK.
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: REFILL PAPER TOWELS AS NEEDED.
Location: Kitchen
|
03/12/2013 | Routine |
| No violation noted during this evaluation. | 01/08/2013 | Non-Illness Complaint |
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE 4 LARGE PLASTIC CONTAINER LIDS IN KITCHEN AREA.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: SEVERAL EXTRA BOXES OF CERTAIN SUPPLIES STACKED ON THE WEST SIDE OF THE DINING ROOM TAKING UP TOO MUCH ROOM NEAR THE RESTROOM DOOR. RE--ORGANIZE BOXES TO ALLOW MORE ROOM -- ESPECIALLY BY RESTROOM DOOR.
Location: Dining room
|
11/27/2012 | Non-Illness Complaint |
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: TRASH BAGS ON GROUND NEXT TO DUMPSTER -- PLACE IN DUMPSTER AS NEEDED.
|
11/19/2012 | Non-Illness Complaint Recheck |
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: TRASH BAGS ON GROUND NEXT TO DUMPSTER -- PLACE IN DUMPSTER AS NEEDED.
|
11/15/2012 | 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: AT THIS TIME ONE DEAD ADULT ROACH WAS SEEN IN THE MOP SINK, ONE LIVE ADULT ON DINING ROOM WALL AND 3 LIVE BABIES UNDER THE LEFT END OF THE WOK STOVE. CONTINUE TO TREAT AS NEEDED.
Location: Cook line
|
10/17/2012 | 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: AT THIS TIME ONE DEAD ADULT ROACH WAS SEEN IN THE MOP SINK, ONE LIVE ADULT ON DINING ROOM WALL AND 3 LIVE BABIES UNDER THE LEFT END OF THE WOK STOVE. CONTINUE TO TREAT AS NEEDED.
Location: Cook line
|
10/10/2012 | Non-Illness Complaint |
- 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: EGG ROLLS, CRAB RANGOON AND SWEET AND SOUR CHICKEN BEING KEPT OUT TOO LONG AFTER BEING PARTIALLY COOKED SHOULD BE RETURNED TO COOLER AND FEWER PIECES LEFT OUT AT ROOM TEMP.
Location: Cook line
- 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
- Hot water/capacity (corrected)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: AT BEGINNING OF INSPECTION NEITHER HOT NOR COLD WATER WAS ON AT KITCHEN HAND SINK. THEN THE COLD WAS TURNED ON. RESTORE HOT WATER --- MAINTAIN BOTH HOT AND COLD AT ALL TIMES.
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: REDUCE STRENGTH OF BLEACH WATER FOR WIPING CLOTHS.
Location: Kitchen
- Protected outer openings (corrected)
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: FRONT AND BACK DOORS OPEN AT START OF INSPECTION WERE CLOSED WITHIN SEVERAL MINUTES. KEEP ENTRY OF FLIES TO A MINIMUM.
- 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 EXCESS GREASE FROM AROUND THE GREASE TRAP AT LEFT END OF WOK STOVE.
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: A FEW MOIST WIPING CLOTHS ON KITCHEN/COOK--LINE TABLES SHOULD BE RETURNED TO BLEACH WATER BETWEEN USE.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN MAINLY 4 SHELVES IN WALK--IN COOLER ON RIGHT SIDE AND IN BACK OF WALK--IN.
Location: Walk-in cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: REFILL PAPER TOWELS AT KITCHEN HAND SINK.
Location: Kitchen
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Location: Kitchen
|
09/26/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: EGG ROLLS, CRAB RANGOON AND SWEET AND SOUR CHICKEN BEING KEPT OUT TOO LONG AFTER BEING PARTIALLY COOKED SHOULD BE RETURNED TO COOLER AND FEWER PIECES LEFT OUT AT ROOM TEMP.
Location: Cook line
- 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
- Hot water/capacity
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: AT BEGINNING OF INSPECTION NEITHER HOT NOR COLD WATER WAS ON AT KITCHEN HAND SINK. THEN THE COLD WAS TURNED ON. RESTORE HOT WATER --- MAINTAIN BOTH HOT AND COLD AT ALL TIMES.
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: REDUCE STRENGTH OF BLEACH WATER FOR WIPING CLOTHS.
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: FRONT AND BACK DOORS OPEN AT START OF INSPECTION WERE CLOSED WITHIN SEVERAL MINUTES. KEEP ENTRY OF FLIES TO A MINIMUM.
- 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 EXCESS GREASE FROM AROUND THE GREASE TRAP AT LEFT END OF WOK STOVE.
Location: Cook line
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: A FEW MOIST WIPING CLOTHS ON KITCHEN/COOK--LINE TABLES SHOULD BE RETURNED TO BLEACH WATER BETWEEN USE.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN MAINLY 4 SHELVES IN WALK--IN COOLER ON RIGHT SIDE AND IN BACK OF WALK--IN.
Location: Walk-in cooler
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: REFILL PAPER TOWELS AT KITCHEN HAND SINK.
Location: Kitchen
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Location: Kitchen
|
09/18/2012 | Routine |
| No violation noted during this evaluation. | 09/18/2012 | Non-Illness Complaint |
- 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: EGGS WERE SETTING OUT ON COOK--LINE FOR AN EXTENDED PERIOD OF TIME. (TRANSFERRED INTO COOLER -- OK).
Location: Cook line
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.FLY PAPER HANGING IN FOOD AND/OR UTENSIL AREA. USE ONLY IN NON--FOOD, NON--UTENSIL AREAS.
Correction: Provide approved restricted use pesticides.
Location: Kitchen
- 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: KEEP HAND SINK CLEAR AND USEABLE AT ALL TIMES.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1) CLEAN 2 FRYER VENTS (IN BACK OF FRYERS).2) CLEAN EXHAUST HOOD FILTERS PERHAPS EVERY 2 OR 3 WEEKS INSTEAD OF JUST ONCE A MONTH.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE RICE BIN COVER AND 2 OTHER LARGE PLASTIC FOOD BIN COVERS.
Location: Kitchen
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06/08/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: EGGS WERE SETTING OUT ON COOK--LINE FOR AN EXTENDED PERIOD OF TIME. (TRANSFERRED INTO COOLER -- OK).
Location: Cook line
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.FLY PAPER HANGING IN FOOD AND/OR UTENSIL AREA. USE ONLY IN NON--FOOD, NON--UTENSIL AREAS.
Correction: Provide approved restricted use pesticides.
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: KEEP HAND SINK CLEAR AND USEABLE AT ALL TIMES.
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: 1) CLEAN 2 FRYER VENTS (IN BACK OF FRYERS).2) CLEAN EXHAUST HOOD FILTERS PERHAPS EVERY 2 OR 3 WEEKS INSTEAD OF JUST ONCE A MONTH.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE RICE BIN COVER AND 2 OTHER LARGE PLASTIC FOOD BIN COVERS.
Location: Kitchen
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05/31/2012 | 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: 3 ROACHES WERE SEEN ON TOP OF THE WATER HEATER. HAVE YOUR PEST CONTROL COMPANY COME OUT TO INSPECT AND TREAT WHERE NEEDED. (LAST TREATMENT WAS 12/16/11.(
Location: Kitchen (back)
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CLEAN INSIDE OF MICROWAVE.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE FOLLOWING AREAS:1) EXTERIOR OF SAUCE CROCKPOT.2) RIGHT END OF WOK STOVE AND LEFT SIDE OF FRYER.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: REFILL PAPER TOWELS FOR HAND SINKS.
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02/01/2012 | 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: 3 ROACHES WERE SEEN ON TOP OF THE WATER HEATER. HAVE YOUR PEST CONTROL COMPANY COME OUT TO INSPECT AND TREAT WHERE NEEDED. (LAST TREATMENT WAS 12/16/11.(
Location: Kitchen (back)
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CLEAN INSIDE OF MICROWAVE.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE FOLLOWING AREAS:1) EXTERIOR OF SAUCE CROCKPOT.2) RIGHT END OF WOK STOVE AND LEFT SIDE OF FRYER.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: REFILL PAPER TOWELS FOR HAND SINKS.
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01/25/2012 | 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: 3 ROACHES WERE SEEN ON TOP OF THE WATER HEATER. HAVE YOUR PEST CONTROL COMPANY COME OUT TO INSPECT AND TREAT WHERE NEEDED. (LAST TREATMENT WAS 12/16/11.(
Location: Kitchen (back)
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CLEAN INSIDE OF MICROWAVE.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE FOLLOWING AREAS:1) EXTERIOR OF SAUCE CROCKPOT.2) RIGHT END OF WOK STOVE AND LEFT SIDE OF FRYER.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: REFILL PAPER TOWELS FOR HAND SINKS.
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01/18/2012 | Routine |
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