| No violation noted during this evaluation. | 8/13/2015 | Followup | 100 | Permit re-instated |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Food is being prepared in an unapproved area. (6 penalty points)
- Linens are stored in contact with food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: An employee did not change gloves between dirty and clean tasks. (6 penalty points)
- Critical: An employee was using bare hands when touching the water refill spigot on the water dispenser. (6 penalty points)
- Critical: Cooked brisket is being held at 46°F in the make table #1. Cut lettuce and cooked chicken is being held at 45-56°F in a reach in cooler. Cooked meat and kim chi is being held at 47-51°F in the make table #2. (6 penalty points)
3 occurences.
- Critical: Food which was prepared in the unapproved extension of the facility was discarded on site. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Two reach-in coolers is not maintained to hold potentially hazardous food at or below 41°F. (1 penalty point)
- Critical: There is no hand sink convenient and accessible to the food preparation area (unapproved area). (6 penalty points)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- An exterior door is not tight fitting. (1 penalty point)
- Critical: There are numerous flies present in the facility. (3 penalty points)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
Corrected on site.
- Critical: This facility is closed due to operating out of an extension which is not approved, lack of a hand washing station in a food preparation area (unapproved) and lack of cold holding capacity. (100 penalty points)
|
8/12/2015 | Followup | 0 | Permit Suspension |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
Corrected on site.
- Rice scoops are stored in standing water. Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
Corrected on site.
2 occurences.
- Linens are stored in contact with food. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Critical: An employee did not change gloves between dirty and clean tasks. (6 penalty points)
- Food equipment are stored beneath sewage lines. (1 penalty point)
- Critical: Potentially hazardous food (pho) was not cooled to 41°F within a total of 6 hours. (6 penalty points)
- Critical: Potentially hazardous food is being cooled in deep containers. Potentially hazardous food is being cooled in covered containers. (3 penalty points)
2 occurences.
- Critical: Cut leafy greens are being held out of temperature control at 71°F on a counter. Pho Broth, Leafy greens, sprouts, Cooked meat is being held at 58-68°F in a reach in cooler. (6 penalty points)
2 occurences.
- Critical: Cooked onions are being held out of temperature control at 119°F on a counter. (6 penalty points)
- Critical: Cut lettuce was discarded on site due to being out of temperature control. Pho broth was discarded due to exceeding the cooling parameters. (6 penalty points)
Corrected on site.
2 occurences.
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- A beverage style cooler is being used to store potentially hazardous foods. Domestic style freezer is not durable for commercial use. (1 penalty point)
2 occurences.
- The hand sink is not sealed to the adjacent wall. The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
2 occurences.
- A reach-in cooler (beverage style) is not maintained to hold potentially hazardous food at or below 41°F. A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. (1 penalty point)
2 occurences.
- Single-use items are being re-used. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
Corrected on site.
- Shelving in the ware washing area are dirty. Reach-in cooler surfaces are dirty. (1 penalty point)
2 occurences.
- The water heater is leaking. (1 penalty point)
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent (exposed cement). Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
- Insect control devices are installed above food preparation areas. (1 penalty point)
Corrected on site.
- A gap between the wall and air conditioner needs to be sealed. (1 penalty point)
- Critical: The hand drying dispenser in the ware washing area is not functioning. (3 penalty points)
Corrected on site.
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- There are numerous holes in the walls. Various floor surfaces are damaged. (1 penalty point)
2 occurences.
- Walls are dirty in various areas. (1 penalty point)
- Ceiling/wall air vents are dusty. (1 penalty point)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
- Employee belongings are stored on a food preparation and storage areas. (1 penalty point)
Corrected on site.
- Critical: A container of sanitizer is not labeled. (6 penalty points)
|
8/10/2015 | Routine | 14 | Advise & Educate |
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Sliced pork is being held at 50 °F in the make table. (6 penalty points)
Corrected on site.
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
|
12/22/2014 | Followup | 92 | Advise & Educate |
- Critical: An employee did not wash hands between clean and dirty tasks. (6 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food is not protected from contamination during prep. (1 penalty point)
- Potentially hazardous food is thawing at room temperature. Potentially hazardous food is thawing in standing water. (1 penalty point)
2 occurences.
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
- Critical: Potentially hazardous food is being cooled in deep containers. Potentially hazardous food is being cooled in an outside, enclosed area. (3 penalty points)
2 occurences.
- Critical: Sprouts are being held at 55°F in the make table. Sliced pork is being held at 47°F in the make table. (6 penalty points)
2 occurences.
- Critical: Coked beef is being held at 120°F in the steam table. (6 penalty points)
- Critical: Bread is wrapped in towels. (6 penalty points)
- Non-food contact surfaces of equipment are made of unsealed wood. Cardboard is being used as shelf liner. (1 penalty point)
2 occurences.
- The handle of a reach in cooler is repaired with duct tape. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: the hand sink is used for other purposes. (3 penalty points)
- Dumpster lids are left open. (1 penalty point)
- The back door is propped open. (1 penalty point)
- Critical: There is no soap at the hand sink. (3 penalty points)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
- Various floor surfaces are damaged. (1 penalty point)
- The floor is dirty beneath cooking equipment. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
|
12/18/2014 | Routine | 36 | Advise & Educate |
- Critical: Raw meat is stored above ready-to-eat foods in the reach-in cooler. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. The meat slicer is unclean to sight and touch. (6 penalty points)
Corrected on site.
2 occurences.
- Critical: A hand washing sink is being used for other purposes. (3 penalty points)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- Shelves are dirty throughout the kitchen. Walls are dirty in various areas. (1 penalty point)
2 occurences.
|
1/29/2014 | Routine | 75 | Advise & Educate |
- The Coca-Cola refridgerators are only designed for packaged and bottled products. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
Corrected on site.
|
12/17/2012 | Followup | 96 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Raw meat is stored above ready-to-eat foods in the reach in cooler. (6 penalty points)
- A container of food is being stored on the floor. (1 penalty point)
- Food is stored under sewer lines. (1 penalty point)
- Critical: Potentially hazardous food is being cooled in covered containers. (3 penalty points)
- Single service items are stored beneath sewer lines. (1 penalty point)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- The hot point and woods upright freezers are not durable for Commercial use. The Coen Cola display fridge is only designed for packaged or bottled products. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent in basement. Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent in basement. (1 penalty point)
2 occurences.
- The back door is propped open. (1 penalty point)
- The coving is damaged behind the stove. (1 penalty point)
- Critical: Fly strips are Stored above food and utensils. (6 penalty points)
|
9/24/2012 | Routine | 76 | Advise & Educate |
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