- 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: FRONT DOOR WAS OPEN AT BEGINNNG OF INSPECTION. IT WAS SOON CLOSED --- KEEP CLOSED AS LONG AS FLIES MAY GET INTO THE DINING AREA AND KITCHEN.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: STORE THE 2 MOIST WIPNG CLOTHS IN BLEACH WATER BETWEEN USE.
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: DO NOT LEAVE KETCHUP IN THE LARGE CAN FOR MORE THAN A DAY OR SO --- TRANSFER KETCHUP INTO ANOTHER FOOD CONTAINER WTH LID.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: THERE IS AN ODOR COMING FROM THE GREASE TRAP. CLEAN GREASE TRAP AS NEEDED.
Location: Three bay area
|
09/30/2014 | Recheck |
- Open doors and windows (corrected on site)
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: FRONT DOOR WAS OPEN AT BEGINNNG OF INSPECTION. IT WAS SOON CLOSED --- KEEP CLOSED AS LONG AS FLIES MAY GET INTO THE DINING AREA AND KITCHEN.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: STORE THE 2 MOIST WIPNG CLOTHS IN BLEACH WATER BETWEEN USE.
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: DO NOT LEAVE KETCHUP IN THE LARGE CAN FOR MORE THAN A DAY OR SO --- TRANSFER KETCHUP INTO ANOTHER FOOD CONTAINER WTH LID.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: THERE IS AN ODOR COMING FROM THE GREASE TRAP. CLEAN GREASE TRAP AS NEEDED.
Location: Three bay area
|
09/25/2014 | Routine |
- 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: Ambient air temperature reads 45-46. Inspector internal temperature in raw chicken read 45 F. Waited 20 minutes to see if temperature dropped and chicken was at 44 F.
Location: Kitchen
Equipment: Walk in cooler
|
02/06/2014 | Routine |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Provide signage "No Smoking Within 8 Feet of this Entrance"
- 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: Adjusted temperature setting on equipment during inspection - Garlic at 64 F - Raw chicken at 55-56 F - Celery at 55 F
Location: Cook line
Equipment: Prep Top Cooler
- Thermometer accuracy
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: 1. Stem thermometer off 10 degrees - Calibrated during inspection with ice water with two (2) inspector thermometers2. Circle cooler thermometer off 20 degrees - Replace circle cooler themometer
- 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: Plastic jug scoop - discarded during inspection
Location: Kitchen
|
07/12/2013 | Recheck |
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Provide signage "No Smoking Within 8 Feet of this Entrance"
- 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: Adjusted temperature setting on equipment during inspection - Garlic at 64 F - Raw chicken at 55-56 F - Celery at 55 F
Location: Cook line
Equipment: Prep Top Cooler
- Thermometer accuracy (corrected on site)
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: 1. Stem thermometer off 10 degrees - Calibrated during inspection with ice water with two (2) inspector thermometers2. Circle cooler thermometer off 20 degrees - Replace circle cooler themometer
- Durability / utensils and equipment (corrected on site)
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: Plastic jug scoop - discarded during inspection
Location: Kitchen
|
07/09/2013 | Routine |
| No violation noted during this evaluation. | 03/04/2013 | 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: 1. Garlic and water at 56 F. Discarded2. Bean sprouts in water 47, added ice to cold hold
Location: Cook line
- 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 changing sanitizer every 4 hours. Sanitizer was made this morning, more than 4 hours ago and concentration was at 0 ppm
Location: Kitchen
|
02/28/2013 | 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. Garlic and water at 56 F. Discarded2. Bean sprouts in water 47, added ice to cold hold
Location: Cook line
- Chemical sanitizing exposure time and concentration (corrected on site)
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 changing sanitizer every 4 hours. Sanitizer was made this morning, more than 4 hours ago and concentration was at 0 ppm
Location: Kitchen
|
02/27/2013 | Routine |
- 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: BEAN SPROUTS IN WATER SITTING ON SMALL TABLE ON COOKLINE. MUST BE KEPT COLD - STORE IN COOLER OR USE ICE TO KEEP COLD.
Location: Cook line
Equipment: Prep table
- Minimize contact (Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: Prepping red beef for stir fry with no utensil, will be cooked again, but minimize bare hand contact.
- 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 with cooked beef on same table
Location: Kitchen
Equipment: Prep table
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Location: Kitchen
Equipment: 3-bay
- Unapproved food contact materials (corrected on site)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 10/24/12:Cooked chicken cooling in reused raw chicken cardboard box lids. Do not reuse old raw chicken cardboard boxes to store ready to eat foods in. Foods transferred to a clean food grade bus tub.
Location: Kitchen
Equipment: Prep table
- 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: No hair restraint with cutting the pork
|
10/24/2012 | Recheck |
- Minimize contact (Critical)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: Prepping red beef for stir fry with no utensil, will be cooked again, but minimize bare hand contact.
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw chicken with cooked beef on same table
Location: Kitchen
Equipment: Prep table
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Location: Kitchen
Equipment: 3-bay
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: No hair restraint with cutting the pork
|
10/17/2012 | 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: garlic
Location: Cook line
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Thawing in water1. Frozen chicken wings2. Frozen pork
Location: Kitchen
Equipment: 2-bay
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Location: Kitchen
Equipment: 2-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Cold water faucet leaking and leaking below middle bay.
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: homemade scoop from jug
Location: Kitchen
Equipment: 4-bay
|
05/22/2012 | 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: garlic
Location: Cook line
- 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: Thawing in water1. Frozen chicken wings2. Frozen pork
Location: Kitchen
Equipment: 2-bay
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Location: Kitchen
Equipment: 2-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Cold water faucet leaking and leaking below middle bay.
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: homemade scoop from jug
Location: Kitchen
Equipment: 4-bay
|
05/15/2012 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: garlic
Location: Cook line
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Location: Kitchen
Equipment: 2-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Cold water faucet leaking and leaking below middle bay.
Location: Kitchen
Equipment: 3-bay
- Durability / utensils and equipment (corrected on site)
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: homemade scoop from jug
Location: Kitchen
Equipment: 4-bay
|
05/04/2012 | Routine |
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Noodles cooling on a cooling rack in danger zone within 30 minutes according to owners without time and temperature documentation.
Location: Kitchen
- 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.
Location: Kitchen
- 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: Any ready to eat foods must be labeled!
Location: Kitchen
Equipment: Walk in cooler
- 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: Noodles on cooling rack in kitchen.
Location: Kitchen
|
04/02/2012 | Non-Illness Complaint Recheck |
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Noodles cooling on a cooling rack in danger zone within 30 minutes according to owners without time and temperature documentation.
Location: Kitchen
- 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.
Location: Kitchen
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Noodles on cooling rack in kitchen.
Location: Kitchen
|
03/29/2012 | Non-Illness Complaint |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Suggestion: Keep small garlic in a bowl over ice in cookline. Keep big garlic cold in prep top cooler.
Location: Cook line
- 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: Suggestion: Keep small garlic in a bowl over ice in cookline. Keep big garlic cold in prep top 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 shrimp and chicken over noodlesPork sausage stored over vegetables
Location: Cook line
Equipment: Prep Top 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 shrimp and chicken over noodlesPork sausage stored over vegetables
Equipment: Walk in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen (back)
Equipment: Prep table
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Location: Kitchen
Equipment: Walk in cooler
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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 under the chest freezers more frequently.
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.
Location: Kitchen
Equipment: Prep Top Cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Onions, cabbage, etc... cover from water
Location: Kitchen
Equipment: Walk in cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair leaks at:3-bay, Left faucet hot, right faucet cold2-bay hot faucet
Location: Kitchen
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair leaks at:3-bay, Left faucet hot, right faucet cold2-bay hot faucet
Location: Kitchen
Equipment: 2-bay
|
01/27/2012 | 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.
Location: Cook line
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw shrimp and chicken over noodlesPork sausage stored over vegetables
Location: Cook line
Equipment: Prep Top 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 shrimp and chicken over noodlesPork sausage stored over vegetables
Equipment: Walk in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen (back)
Equipment: Prep table
- Unapproved food contact materials (corrected on site)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Location: Kitchen
Equipment: Walk in cooler
- 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 under the chest freezers more frequently.
Location: Kitchen
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Location: Kitchen
Equipment: Prep Top Cooler
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Onions, cabbage, etc... cover from water
Location: Kitchen
Equipment: Walk in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair leaks at:3-bay, Left faucet hot, right faucet cold2-bay hot faucet
Location: Kitchen
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair leaks at:3-bay, Left faucet hot, right faucet cold2-bay hot faucet
Location: Kitchen
Equipment: 2-bay
|
01/23/2012 | Routine |
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