- Proper Use and Storage of Wiping Cloths
- Details:
- Wipe cloth on counter not in sanitizer bucket. Corrected on site.
- Comment:
- Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
|
01/26/2016 | Reinspection |
- Critical: Hands Clean/Properly Washed/Proper Glove Use (corrected on site)
- Details:
- One of Soly's aunts did not wash hands after handling garbage before returning to food prep. Wash hands in between tasks before returning to food handling. Observed hands washed. This is a repeat.
- 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))
- Critical: Food Contact Surfaces Sanitized or Warewashing Sanitization (corrected on site)
- Details:
- No stopper in 3-comp warewash sink
- Comment:
- the sink dirty with food particles and does not seem as it has been used for sanitizing recently. Provide stopper and always prepare a sink of sanitizer liquid in proper concentration. This is a repeat. Sanitizer bucket 0.0 ppm chlorine. Provide sanitizer. Corrected to 100 ppm. This is a repeat.
- Demonstration of Knowledge
- Details:
- Soly Na still has not signed up for food safety certification (see 10/29 inspection report). Sign up for the manager's food safety certification course in one week, and obtain certification within 1 month (see note below). This is a repeat. Two food handlers (Soly's aunts) have no food handler's cards. Provide evidence they have signed up for the course in one week, and obtain in 30 days. This is a repeat. Note: Navy Ngoum's food safety certication expires 7/9/2020, but her lack of understanding of food safety and language problem sitill requires either Soly or someone on dutyu with good command of English and food safety concept to obtain the certification.
- 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).
- Food Protected from Contamination
- Details:
- Noodles soaking in container of water is on the floor under the sink is not covered. All food must be covered to protect from contamination. Corrected. This is a repeat.
- 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))
- Food Storage/Display Properly Labeled
- Details:
- Noodles soaking in an open container of water is on the floor under the sink. store food at least 6 inches above floor. Corrected. This is a repeat.
- Comment:
- Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
- Warewashing Facilites Maintained
- Details:
- No test strips. Provide. This is a repeat.
- Comment:
- Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
- Equipment/Utensils Approved and in Good Repair
- Details:
- No stopper for 3 comp sink. Provide. This is a repeat. 2D cooler gasket fray, torn, and detached from doors. Repair immediately. This is a repeat. Bath towel on table under utensils and condiments. Remove and provide only non-absorbent and cleanable surface for food or food-contact surface. This is a repeat.
- 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)
- Proper Use and Storage of Wiping Cloths
- Details:
- Wipe cloths on counter, on floor, next to grill, and on prep table. Store wipe cloths in sanitizer bucket only. This is a repeat.
- Comment:
- Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
|
12/28/2015 | Additional |
- Critical: Hands Clean/Properly Washed/Proper Glove Use (corrected on site)
- Details:
- Navy did not change gloves and/or wash hands between different tasks. Violation still in effect. See 10/15/2015 report. This is a repeat. Navy took off gloves and washed hands.
- 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))
- Critical: Handwashing Facilities Supplied and Accessible (corrected on site)
- Details:
- No soap at newly installed handwash. Provide. Violation still in effect. See 10/15/2015 report. Provide soap in a mounted soap dispenser in 2 weeks. This is a repeat.
- Comment:
- Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
- Critical: Hot and Cold Holding Temperatures (corrected on site)
- Details:
- Raw sausages before being skewered to sticks or grilled at 74 F. Violation still in effect. See 10/15/2015 report. This is a repeat. Provide 41 F or below for PHF. Navy placed sausages in cooler.
- 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: Use of Time as a Public Health Control (corrected on site)
- Details:
- See #7 above. No documentation showing the sausage had been out of temperature within 4 hours. Violation still in effect. See 10/15/2015 report. This is a repeat.
- Comment:
- When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
- Critical: Food Contact Surfaces Sanitized or Warewashing Sanitization (corrected on site)
- Details:
- No sanitizer in 3-comp warewash sink. Violation still in effect. See 10/15/2015 report. food-contact surfaces immediately. This is a repeat. Demonstrated washing and sanitizing
- 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)
- Critical: Disposal of Sewage/Wastewater (corrected on site)
- Details:
- Mop water is disposed "outside" by dumpster. Immediately cease disposing wastewater to the environment
- Comment:
- dispose only to sewer system.
- Critical: Rodents, Insects or Animals Inside Facility (corrected on site)
- Details:
- About 10 flies in kitchen and dining, and dead cockroaches in wall cracks, behind shelves next the cook line, and the open vent piping next to e installed handwash sink. Violation still in effect. See 10/15/2015 report. This is a repeat. Remove insects and eliminate gaps and cracks where insects can hide in 3 weeks.
- Comment:
- Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
- Demonstration of Knowledge
- Details:
- Soly Na stated she plans to take an up-coming food safety certification course. Violation still in effect. See 10/15/2015 report. This is a repeat. Submit copy of certificate or registration for the course to EHD in 3 weeks.
- 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).
- Employee Eating, Tasting, Drinking or Tobacco Use
- Details:
- Violation still in effect. See 10/15/2015 report. This is a repeat.
- Comment:
- No employees shall eat, drink, or smoke in any work area. (113977)
- Food Protected from Contamination
- Details:
- Buckets of flours and sugar on bottom shelf of prep table not covered and opened to possible contamination to raw meat (sausages, thawing beef, etc.) Violation still in effect. See 10/15/2015 report. This is a repeat.
- 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))
- Food Storage/Display Properly Labeled
- Details:
- Part of original violation has been corrected. Overall violation still in effect. See 10/15/2015 report. This is a repeat.
- Comment:
- Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
- Food Properly Labeled and Honestly Presented
- Details:
- Desserts made by facility are stored in 2D Cold Tech in dining not labeled. Provide prepackaged foods with label that includes: the common name of the food, ingredients by order of weight, quantity of content, and name and place of business where it is made in 2 days.
- 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 Clean
- Details:
- Duct tape on rice cooker and it's dirty, as is prep tables by the kitchen door. Violation still in effect. See 10/15/2015 report. Clean and Remove duct tape. This is a repeat.
- Comment:
- All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
- Warewashing Facilites Maintained
- Details:
- Violation still in effect. See 10/15/2015 report. This is a repeat.
- Comment:
- Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
- Equipment/Utensils Approved and in Good Repair
- Details:
- Newly installed 2-comp sink for food prep and for hand-wash lacking splash guards between the 2 compartments and the 3-comp ware sink, lacking wallboard for 2-comp sink the wall, hole on the shoulder of the 2-comp sink itself. Also , and no stopper for the sanitizer compartment of the 3-comp sink. Also gasket to the 2D cooler still fray. Violation still in effect. See 10/15/2015 report. Provide non-absorbent and cleanable splash guards at least 6 inches (where allowed) between the 2 compartments of the 2-comp and from the 3 comp sink, non-absorbent and clean able wall-boards that will prevent water from reaching the backwall in 3 weeks. Provide stopper for the sanitizer sink ion 1 day, and repair the gasket to the cooler in 3 weeks. This is a repeat.
- 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:
- Towels still on floor of kitchen, cardboard in the 2D Cold Tech in dining. Violation still in effect. See 10/15/2015 report. This is a repeat. Baskets and food containers not commercial grade. Provide commercial grade equipment in 3 weeks.
- 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)
- Proper Use and Storage of Wiping Cloths
- Details:
- Violation still in effect. See 10/15/2015 report. This is a repeat.
- Comment:
- Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
- Disposal of Garbage and Refuse
- Details:
- Half eaten food on shelves
- Comment:
- nearly full garbage still need to be disposed more frequently. Violation still in effect. See 10/15/2015 report. This is a repeat.
- Premises: Clean/Litter Free
- Details:
- Vermin-Proof
- Comment:
- Violation still in effect. See 10/15/2015 report. This is a repeat.
- Floors, Walls, Ceilings
- Details:
- Clean and Maintained
- Comment:
- Walls and floors still dirty (though much improved since last inspection). Violation still in effect. See 10/15/2015 report. This is a repeat.
|
10/29/2015 | Reinspection |
- Critical: Hands Clean/Properly Washed/Proper Glove Use
- Details:
- No washing hands after cleaning and other task before returning to cooking. Immediately begin washing hands in between different task before returning to food/ equipment/ utensil handling to avoid contamination. Observed employee washed hands in my presence.
- 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))
- Critical: Handwashing Facilities Supplied and Accessible
- Details:
- No hand wash in kitchen. Provide hand wash sink in kitchen in 2 weeks.
- Comment:
- Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
- Critical: Hot and Cold Holding Temperatures (corrected on site)
- Details:
- The following equipment or potentially hazardous food (PHF) were out of temperature: -- 9 Glutinous Rice with Mung Beans wrap (ready to eat) were 85 F, -- 3 pots of soup base (facility does not know when they were made or fell out of temperature) were 101F, -- Bowl of spring rolls at 85 F, -- Three 10-pound slabs of raw pork in shrink wraps (purchased at 9 am based on receipt) -- 1D True cooler / reach-In in kitchen was 44 F -- 1D True cooler / reach-in at counter was 50 F. -- 2D Cold Tech was 61 F. Immediately provide 41 F or below (or 135 F or above) for PHF, and dispose above food past 4-hour limit. Observed spring rolls, glutinous rice wrap, 3 pots of soup base disposed. The raw pork in shrink wrap, and the frozen raw meat on sticks and newly chopped cucumber in the 2D Cold Tech moved into the 2D Beverage Air.
- 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: Use of Time as a Public Health Control (corrected on site)
- Details:
- Cooked pork patties and cooked sausages on a stick do not have documentation demonstrating they meet the time control of 4 hours
- Comment:
- accepted verbal statement they were cooked around 930 and 1030 based on site observation. Immediately provide documentation if only time control is used, and dispose any PHF that have passed the 4-hour limit. Observed above meat placed into 2D Beverage Air.
- Critical: Cooling Methods (corrected on site)
- Details:
- Cooked Rice Noodles (81 F), cooked around 9am (according to staff) were waiting to be "cooled" at room temperature, but not to be placed into the cooler. Immediately cool PHF from 135 to 70 F in 2 hours, then from 70 F to 41 F in 4 hours (or served within the 4 hour limit if the PHF is not meant to be stored in the cold after cooking). Observed rice noodles moved into 2D Beverage Air.
- Comment:
- All potentially hazardous food shall be RAPIDLY cooled from 135#F to 70#F, within 2 hours, and then from 70#F to 41#F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers
- Critical: Food Contact Surfaces Sanitized or Warewashing Sanitization (corrected on site)
- Details:
- Failed to sanitize food contact surfaces including prep tables and utensils based on observation and interview with staff (employee was not aware they even have a bottle of quat ammonia on the shelf). Immediately wash, rinse, and sanitize all utensils, dishes, and equipment at the 3-comp sink, and sanitize all other food contact surfaces that cannot be washed in the 3-comp sink. Corrected.
- 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)
- Critical: Rodents, Insects or Animals Inside Facility
- Details:
- About 20-30 flies in the another 10-20 in dining area. Provide insect control devices (i.e. fly zapper, air curtain or screen door on the doors if they must be kept opened) in 2 weeks, or professional pest control as needed. EHD recommends keeping doors closed.
- Comment:
- Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
- Demonstration of Knowledge
- Details:
- Navy Ngoum the certified food safety manager failed to demonstrate food safety knowledge or practice, in parts due to her language barrier (i.e. does not understand time control, sanitizing requirements, etc.). Also no food handler's card for the other cook working in the kitchen with Navy, nor for Soly Ea. Provide food safety manager certification to another or more employee (i.e. Soly Ea), and food handler's card for all other employee
- Comment:
- demonstrate registration of these courses in 2 weeks if certification and cards are not currently available.
- Employee Eating, Tasting, Drinking or Tobacco Use (corrected on site)
- Details:
- Eating rice porridge, steamed buns, and beans in kitchen. Cease eating in work area immediately.
- Comment:
- No employees shall eat, drink, or smoke in any work area. (113977)
- Person in Charge Present or Performing Duties
- Details:
- Person in charge (Navy) does not grasp food safety requirement (due to language barrier). Provide a person in charge during hours of operation who understands food safety in 2 weeks.
- Comment:
- A person in charge shall be present at the food facility during all hours of operation. (113945-113945.1, 113984.1, 114075)
- Food Protected from Contamination
- Details:
- Uncooked rice bucket, grilled pork and sausages, and rice porridge in 2D Beverage Air not covered. Cover. Food prep at 3-comp sink which is also being used as warewash, is being done in an unsanitary condition. Provide a separate dedicated food prep sink ion 2 weeks. EHD recommends moving the obstruction to the plastic sink adjacent to the 3-comp sink, clean and sanitize it, and use it for food prep only.
- 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))
- Food Storage/Display Properly Labeled
- Details:
- Raw meat stored over cooked meat and rice porridge in 2D Beverage Air. Store ready-to-eat food and vegetables over raw meat. Corrected. Three 10-pound slabs of raw pork in shrink wraps (purchased at 9 am based on receipt) on kitchen floor, and one bag of uncooked rice on counter floor. Store food at least 6 inches above ground. Corrected.
- Comment:
- Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
- Nonfood Contact Surfaces Clean
- Details:
- Tables, counters, equipment (doors, gasket) dirty. Clean, and if need be, sanitize.
- Comment:
- All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
- Warewashing Facilites Maintained
- Details:
- No test strips. Provide.
- Comment:
- Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
- Equipment/Utensils Approved and in Good Repair
- Details:
- Gaskets to coolers dirty
- Comment:
- coolers not providing 41 F or below
- Equipment/Utensils/Linens: Proper Storage / Use
- Details:
- Bath room sink being used as mop sink (drawing water). Cease, and provide separate mop sink in 1 month. Towels on floor by grill, and cardboard under cooler on floor. Provide non-absorbent, smooth, and cleanable surfaces in 1 day.
- 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)
- Proper Use and Storage of Wiping Cloths
- Details:
- Multiple, as many as 20, wipe cloths throughout kitchen, counter, dry storage, and dining. Store wipe cloths in sanitizer bucket only. Corrected.
- Comment:
- Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
- Disposal of Garbage and Refuse
- Details:
- Food refuses, half-eating foods (buns, meat), and garbage on tables in kitchen. Dispose. Corrected.
- Comment:
- All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)
- Premises: Clean/Litter Free
- Details:
- Vermin-Proof
- Comment:
- Insect / vermin-proof lacking at facility: doors kept open, access from ceiling since insulation tiles are missing or not fitting, and facility full of food debris from kitchen to dining. Keep doors closed immediately, clean and remove all food debris and attractive elements from floors/ shelves in 1 week, and replace / repair tiles in 2 weeks.
- Floors, Walls, Ceilings
- Details:
- Clean and Maintained
- Comment:
- Floor and walls dirty and full of food debris and grease throughout kitchen, and also at counter and dry storage shelves as wells as wall/floor junction. Clean in 2 weeks.
|
10/15/2015 | Routine |
- 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)
|
04/21/2014 | Reinspection |
- Critical: Improper Hot and Cold Holding Temperatures (corrected on site)
- 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: Food Contact Surfaces Not Cleaned and Sanitized (corrected on site)
- 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)
- Hot and Cold Potable Water Not Available
- 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)
- 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)
- Floors, Walls, Ceilings
- Details:
- Not Clean and Maintained
|
04/04/2014 | Routine |
- Food Contact Surfaces Not Cleaned and Sanitized (corrected on site)
- 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)
- Food Unprotected from Contamination During Storage
- 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))
- Warewashing Facilites Not Properly Maintained
- Comment:
- Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
- 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)
- Signs Not Posted
- Details:
- Last Inspection Rpt Unavailable
|
09/10/2013 | Routine |
| No violation noted during this evaluation. | 05/09/2013 | Change Of Owner |
- 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))
- 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)
|
02/11/2013 | Routine |
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