| No violation noted during this evaluation. | 01/29/2016 | Change Of Owner |
- Demonstration of Knowledge
- Details:
- The food safety certificate has expired. Renew within 30 days and provide this department with a copy of the certificate.
- Comment:
- All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1) Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days (113948).
- Hands Clean/Properly Washed/Proper Glove Use
- Details:
- Observed glove hanging drying, used. If these gloves are single use they must discarded after each use. Follow proper glove wearing. Wash hands prior to putting the gloves.
- Comment:
- Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
- Hot and Cold Holding Temperatures
- Details:
- Bean sprouts at 48 F, noodles at 48 F, rice noodles at 48 F. These products are stored on the self-serve case. Adjust the unit so that it maintains 41 F below at all times. Correct by today.
- Comment:
- Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
- Use of Time as a Public Health Control
- Details:
- Not all potentially hazardous foods have the time on the label. Write in the time the foods are placed out of temperature control. Correct today.
- Comment:
- When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
- Hot and Cold Potable Water Not Available
- Details:
- Hot water at 3 comp sink is at 109 F. Adjust water heater so that it provides 120 F or below. Correct today.
- Comment:
- An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
- Food Protected from Contamination
- Details:
- A bottle of water is stored inside the ice machine. Remove today.
- Comment:
- All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
- Equipment/Utensils Approved and in Good Repair
- Details:
- Mold buildup on the compressors and ceilings in both walk in coolers. Clean and maintain. Correct by today.
- Comment:
- All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
- Equipment/Utensils/Linens: Proper Storage / Use
- Details:
- Cardboard being used to line shelves in the meat walk in cooler. Discontinue the use. Only use food grade, nonabsorbent material. Correct today.
- Comment:
- All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4) Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
- Floors, Walls, Ceilings
- Details:
- Clean and Maintained
- Comment:
- There is debris buildup on the floor in the walk in freezer. Clean by today.
|
01/25/2016 | Routine |
- Use of Time as a Public Health Control
- Details:
- Only some foods are being labeled and proper time as a public health control maintained. The owner will be using stickers to label foods individually. The foods observed contain rice, noodles, eggrolls. Per owner these foods are made at the facility and were placed out temperature control at 11:00.
- Comment:
- When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
|
02/03/2015 | Reinspection |
- Critical: Use of Time as a Public Health Control (corrected on site)
- Details:
- There are foods being stored at ambient temperature. Per owner the food was made at 10 am. Provide the time the food was stored out of temperature control. The food must be discarded 4 hours from the time the food is taken out of temperature control. Corrected today.
- Comment:
- When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
- Demonstration of knowledge
- Details:
- The food safety certificate expired. The owner or operator must renew the certificate within 60 days and provide this department with a copy.
- Comment:
- All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1) Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days (113948).
- Hot and Cold Holding Temperatures
- Details:
- The reachin refrigerator is at 44 degrees. Adjust unit so that it maintains 41 degrees or below. Correct by today.
- Comment:
- Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
- Floors, Walls, Ceilings
- Details:
- Clean and Maintained
- Comment:
- Meat walkin cooler has some mold buildup on the fan covers, on the compressor. Clean by today. Some debris buildup under and behind equipment in the kitchen prep area. Clean by today.
|
01/08/2015 | Routine |
| No violation noted during this evaluation. | 12/18/2013 | Routine |
- Improper Hot and Cold Holding Temperatures
- Comment:
- Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
- Food Not Properly Labeled and Honestly Presented
- Comment:
- Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. Food facilities with 19 or more chains in the state shall disclose nutritional information. (114087, 114089, 114089.1(a, b), 114090, 114093.1, 114094)
- Living or Sleeping Quarters Inside Facility
- Comment:
- No sleeping accommodations shall be in any room where food is prepared, stored or sold. (114285, 114286)
|
11/07/2012 | Reinspection |
- Critical: Improper Hot and Cold Holding Temperatures
- Comment:
- Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
- Critical: Improper Use of Time as a Public Health Control
- Comment:
- When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
- Improper Eating, Tasting, Drinking or Tobacco Use
- Comment:
- No employees shall eat, drink, or smoke in any work area. (113977)
- Food Not Free from Contamination and Adulteration
- Comment:
- Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. No food containing artificial trans-fat, including oil, shortening, or margarine containing trans-fat may be stored, distributed, or served by, or used in the preparation of any food within a food facility (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3, 114377)
- Food Contact Surfaces Not Cleaned and Sanitized
- Comment:
- All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
- Toxic Substances Improperly Identified/Stored/Used
- Comment:
- All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
- Food Not Properly Labeled and Honestly Presented
- Comment:
- Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. Food facilities with 19 or more chains in the state shall disclose nutritional information. (114087, 114089, 114089.1(a, b), 114090, 114093.1, 114094)
- Nonfood Contact Surfaces Not Clean
- Comment:
- All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
- Equipment/Utensils Not Approved/Installed/Cleaned
- Comment:
- All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
- Equipment/Utensils/Linens: Improper Storage / Use
- Comment:
- All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4) Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
- Unapproved / Insufficient Ventilation and Lighting
- Comment:
- Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
- Toilet Facilites Not Clean/ Supplied/ Maintained
- Comment:
- Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
- Floors, Walls, Ceilings
- Details:
- Not Clean and Maintained
|
10/24/2012 | Routine |
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