Major Violations are critical risk factor violations that pose the highest risk of causing food poisoning (or foodborne illness). Major violations require immediate corrective action.
Minor Violations are critical risk factor violations that pose less risk of causing food poisoning (or foodborne illness). Minor violations do not warrant immediate verification of compliance.
Good Retail Practice violations are preventative measures that include practices and procedures that effectively control the introduction of hazards into food.
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Service
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Score
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Date
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ROUTINE INSPECTION
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04/04/2024
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Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments: Observed broken soap dispenser and soap not available at the hand washing sink in the kitchen. Repair soap dispenser and ensure soap and paper towels are stocked at all times at the hand washing sinks. Correct immediately.
Hands clean and properly washed; gloves used properly
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. Food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils, gloves, or dispensing equipment. Food employees shall keep their fingernails clean. Gloves shall be worn if a food employee has artificial nails, nail polish, rings, or orthopedic support devices. (113952, 113953.3, 113953.4, 113961, 113968, 113973)
Inspectors Comments: Observed employee rinse hands at the 3 compartment sink and then handle food. Employee instructed to wash their hands at the hand washing sink.
Observed employee get raw chicken from the walk in refrigerator and then rinse their hands at the 3 compartment sink. Employee instructed again to wash their hands at the hand washing sink.
Ensure employees wash their hand after all of the following instances:
- Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils.
- After touching bare human body parts other than clean hands and clean, exposed portions of arms.
- After using the toilet room.
- After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking.
- After handling soiled equipment or utensils.
- During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks.
- When switching between working with raw food and working with ready-to-eat food.
- Before donning gloves for working with food.
- Before dispensing or serving food or handling clean tableware and serving utensils in the food service area.
- After handling money.
- After engaging in other activities that contaminate the hands.
Provide training to employees on proper hand washing procedures. Ensure that employees wash their hands with cleanser (soap) and warm water (minimum 100F) by vigorously rubbing together the surfaces of their lathered hands and arms for at least 10 to 15 seconds and thoroughly rinsing with clean running water followed by drying of cleaned hands and that portion, if any, of their arms exposed. Employees shall pay particular attention to the areas underneath the fingernails and between the fingers. Correct immediately.
Food storage; food storage containers identified
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, 114069)
Inspectors Comments: Observed food stored directly on the floor of the walk in freezer. Maintain food at least 6 inches off the floor. Correct today.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: 1. Observed mold-like substance on the racks in the walk in refrigerator. Ensure racks in the walk in refrigerator are maintained clean and sanitized. Correct by 4/11/24.
2. Observed mold-like substance accumulation on the ice guard of the ice machine. Maintain ice machine clean and sanitized. Correct by 4/8/24.
Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: Observed an accumulation of frozen condensation under cooling fans of the walk in freezer. Observed rack under cooling fan, floor and food covered in frozen condensation. Equipment shall be in proper working order. Repair walk in freezer and ensure freezer properly dispenses condensate. Discard any food covered in frozen condensate waste. Maintain freezer shut all times to ensure equipment is in proper working order. Correct by 4/11/24.
Adequate ventilation and lighting; designated area, usage
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. 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, 114149.1, 114149.2, 114149.3, 114252, 114252.1)
Inspectors Comments: 1. Observed heavy grease accumulation on the filters and surrounding area of the hood system. Maintain filters and hood system clean and sanitized. Correct by 4/11/24.
2. Observed filter improperly installed and gaps in between. Ensure filters are properly installed with no gaps. Correct by 4/11/24.
3. Observed heavy dust accumulation on the vent in the restroom. Ensure vents are providing adequate ventilation. Maintain vent clean and sanitize. Correct by 4/11/24.
Food separated and protected
All food shall be separated and protected from contamination. (113980, 113984(a, b, c, d, f), 113986, 114060, 114067, 114073, 114077, 114143)
Inspectors Comments: Observed dry food container with rice and mangoes stored on top. Discontinue storing dry food and with other food items. Maintain food separated. COS.
Toilet facilities: properly constructed, supplied, cleaned
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 where there is onsite consumption of food; with more than 20,000 sq ft.; establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
Inspectors Comments: Observed inoperable urinal in the restroom covered with a black plastic bag. Repair or replace nonfunctional urinal in the bathroom. Correct by 4/18/24.
Equipment, utensils and linens: storage and use
All clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces. Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074, 114178, 114172, 114081, 114185, 114119)
Inspectors Comments: 1. Observed scoops in dry powder containers with handles in direct contact with dry food product. This is a repeat violation noted on the last inspection on 5/26/23. Maintain scoops clean and handles above or away from direct contact with dry food. Correct today.
2. Observed measuring cups stored inside of large dry food containers like rice, sugar, and flour. Discontinue storing measuring cups inside dry food containers. COS.
3. Observed whisk stored between the prep sink and wall. Discontinue storing utensils/equipment between the sink and wall. Equipment and utensils shall be kept clean and sanitized and stored in a clean area. COS.
Floors, walls and ceilings: built and maintained
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114271)
Inspectors Comments: 1. Observed heavy grease accumulation on the surrounding walls of the cookline. Maintain walls surrounding the cookline clean and sanitized. Correct by 4/11/24.
2. Observed accumulation of ice and food debris on the floor of the walk in freezer. This is a repeat violation noted on the last inspection on 5/26/23. Maintain floors clean and sanitized. Correct by 4/11/23.
Wiping cloths: properly used and stored
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)
Inspectors Comments: Observed soiled wiping cloth on prep table. This is a repeat violation noted in the last inspection on 5/26/23. Ensure wiping cloths are stored in a sanitizer bucket in between use with an approved sanitizer concentration (100ppm chlorine, 200ppm quaternary ammonium, or 25 ppm iodine. COS.
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ROUTINE INSPECTION
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05/26/2023
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Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments: Observed hand washing sink in the kitchen obstructed by cooking pots. Maintain the hand washing sink unobstructed at all times. Correct today.
Food contact surfaces: clean and sanitized
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099)
Inspectors Comments: Observed mold-like substance by chute of the ice machine. Discontinue serving ice. Remove ice from ice bin, and clean and sanitize interior of ice machine. Correct by 5/29/2023.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed heavy grease accumulation on the filters of the hood system, and along the wall. Clean and sanitize by 6/2/2023.
Equipment, utensils and linens: storage and use
All clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces. Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074, 114178, 114172, 114081, 114185, 114119)
Inspectors Comments: Observed scoops in dry powder containers with handles in direct contact with dry food product. Maintain scoops clean and handles above or away from direct contact with dry food. Correct today.
Observed large dry food containers with scoop handles in direct contact with dry foods. Maintain clean scoops with handles above or away from direct contact with dry foods. Correct today.
Floors, walls and ceilings: built and maintained
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114271)
Inspectors Comments: Observed openings on the ceiling in the dry storage area. Repair/Replace ceiling tiles to prevent the entry of vermin and pest. Correct by 6/26/2023.
Observed an accumulation of ice and food debris on the floor of the walk in freezer. Maintain floors clean. Correct by 6/2/2023.
Wiping cloths: properly used and stored
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)
Inspectors Comments: Observed wiping cloths placed on active food prep areas, and sanitizer buckets with a concentration of over 200ppm (chlorine). Ensure wiping cloths are placed in sanitizer buckets in between use and that the concentration of the sanitizer is 50-100ppm (Chlorine). Correct today.
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ROUTINE INSPECTION
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11/08/2021
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Hot and cold water available
An adequate, protected, pressurized, potable supply of hot water (120°F) and cold water shall be provided at all times. (113953(c), 114099.2(b))
Inspectors Comments: Observed fluctuating hot water temperature with a maximum temperature of 117 degrees Fahrenheit. The hot water temperature was observed to drop as low as 94 degrees prior to recovering to 115 degrees, and then was observed to drop to 109 degrees prior to recovering to 117 degrees Fahrenheit. Operator to provide stable hot water of 120 degrees Fahrenheit by 11/22/2021.
Food contact surfaces: clean and sanitized
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099)
Inspectors Comments: Observed mildew-like substance in the internal chute of the ice maker behind the condenser. Clean and sanitize by 11/16/2021.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: 1. Observed an accumulation of grease on the filters in the hood. Clean and sanitize by 11/22/2021.
2. Observed an accumulation of dust on the make-up air vents. Clean and sanitize by 11/22/2021.
Floors, walls and ceilings: built and maintained
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114271)
Inspectors Comments: Observed food debris on the floor of the walk-in refrigerator. Clean and sanitize by 11/22/2021.
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ROUTINE INSPECTION
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07/08/2021
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Food contact surfaces: clean and sanitized
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099)
Inspectors Comments: Observed build-up on the condenser guard in the ice maker. Clean and sanitize by 7/22/2021.
Demonstration of knowledge; food handler card
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. Food facilities that prepare, handle or serve non-prepackaged food, shall ensure that all food handlers have an approved food handler card. (113947, 113948)
Inspectors Comments: A current food handler card was not available for employee Ricardo Rodriquez. Provide/email a copy of a current food handler card for Mr. Rodriquez to the Pasadena Public Health Department by 7/22/2021.
Food manager certification
Food facilities that prepare, handle or service non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947.1)
Inspectors Comments: A current food manager's certificate was not available at the time of the inspection. Provide/Email evidence of a current food manger's certification to the Pasadena Public Health Department by 8/8/2021.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: 1. Observed significant dust in the hood. Clean and sanitize by 7/22/2021.
2. Observed an accumulation of dust on the vent on the front of the ice maker. Clean and sanitize by 7/22/2021.
Food storage; food storage containers identified
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, 114069)
Inspectors Comments: 1. Observed washed bananas stored in rice bin with rice. Discontinue this practice and store bananas in a separate container by 7/22/2021.
2. Observed ready to eat cut watermelon stored on the same shelf with uncooked meats. COS - The operator moved the watermelon to a higher shelf with other ready-to-eat foods.
Floors, walls and ceilings: built and maintained
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114271)
Inspectors Comments: 1. Observed food debris on the floor of the walk-in refrigerator. Clean and sanitize by 7/22/2021.
2. Observed food debris on the floor under equipment. Clean and sanitize by 7/22/2021.
3. Observed absorbent area in the entry of the walk-in refrigerator. Repair by 7/22/2021.
4. Observed dust on the walls and around the make-up air vent. Clean and sanitize by 7/22/2021.
Equipment, utensils and linens: storage and use
All clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces. Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074, 114178, 114172, 114081, 114185, 114119)
Inspectors Comments: Observed scoops stored in containers with food. Store scoops in separate clean containers without food by 7/22/2021.
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ROUTINE INSPECTION
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09/04/2020
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Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments: 1. No paper towels were observed inside the paper towel dispenser at the hand washing sink in the kitchen.
Provide and maintain paper towels inside the paper towel dispenser for proper hand washing.
2. Observed an apron and a cell phone placed inside the hand washing sink blocking access to the hand washing sink.
Do NOT place any items inside or in front of the hand washing sink. Hand washing sink must be accessible at all times.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: 1. Observed grime accumulation on splash guard inside the ice machine.
Thoroughly clean splash guard to remove all accumulation.
2. Observed dust accumulation on ice machine air vent.
Thoroughly clean and remove all accumulation from ice machine air vent .
Wiping cloths: properly used and stored
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)
Inspectors Comments: Measured sanitizer at 0 ppm chlorine inside wiping cloth bucket.
Maintain sanitizer concentration at 100 ppm chlorine or 200 ppm quaternary ammonium.
Adequate ventilation and lighting; designated area, usage
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. 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, 114149.1, 114149.2, 114149.3, 114252, 114252.1)
Inspectors Comments: Observed one of the light bulbs in the food prep area to be inoperable.
Provide lighting in good repair, which is adequate, and of shatterproof construction or protected with shatterproof shields in all areas where unpackaged foods are handled, stored or in which utensils are cleaned or stored.
Toxic substances properly identified, stored, used
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)
Inspectors Comments: Observed unlabeled chemical spray bottles under the three compartment sink.
Label all spray bottles with chemical name to identify them.
Floors, walls and ceilings: built and maintained
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114271)
Inspectors Comments: 1. Observed broken floor tile directly in front of the walk in cooler.
Repair floor tile to provide a smooth easily cleanable surface.
2. Observed debris accumulation on the floor throughout the kitchen.
Thoroughly remove all debris accumulation and sanitize the floors.
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INSPECTION FOLLOW-UP
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02/03/2020
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Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments: Observed boxes of oil and a pot placed directly in front of the hand washing sink in the kitchen. *Repeated violation
Do NOT place any items in front or inside the hand washing sink. The hand washing sink must remain accessible at all times.
Food separated and protected
All food shall be separated and protected from contamination. (113980, 113984(a, b, c, d, f), 113986, 114060, 114067, 114073, 114077, 114143)
Inspectors Comments: Observed numerous uncovered food containers in the prep cooler.
Maintain all food containers covered and protected from contamination unless in use.
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ROUTINE INSPECTION
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11/15/2019
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Food in good condition, safe and unadulterated
Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254, 114254.3)
Inspectors Comments: Observed a squeeze bottle of dressing placed directly inside a container of chopped ready to eat lettuce contaminating it.
Discontinue this practice. Do NOT place any bottles or items inside food containers. Food containers shall be free of contamination.
Corrective action: Education was given to management and lettuce was voluntarily condemned and destroyed at the time of inspection.
Demonstration of knowledge; food handler card
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. Food facilities that prepare, handle or serve non-prepackaged food, shall ensure that all food handlers have an approved food handler card. (113947, 113948)
Inspectors Comments: Observed multiple expired food handler cards for current employees.
Provide and maintain valid food handler cards for all food handlers working at the facility.
Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments: 1. Observed the ONLY hand washing sink in the kitchen to be inoperable at the time of inspection.
Immediately repair hand washing sink to provide warm water for proper hand washing practices.
2. Observed buckets of tea and containers of oil placed directly infront of the hand washing sink blocking access to the sink.
Do Not place any items infront of the hand washing sink. Hand washing sink must be accessible at all times.
Adequate ventilation and lighting; designated area, usage
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. 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, 114149.1, 114149.2, 114149.3, 114252, 114252.1)
Inspectors Comments: Observed excessive grease and dust accumulation on the exhaust hood system above the deep fryers.
Operate the hood as designed, maintaining the hood filters in place so that all seams in the hood duct are tight to prevent the accumulation of grease. Maintain the exhaust hood system, including the filters, clean and free of accumulated grease, dust and/or substances.
Food storage; food storage containers identified
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, 114069)
Inspectors Comments: 1. Observed food items stored directly on top of each other in the walk in freezer.
Discontinue this practice. Maintain covers on food containers on all times to prevent possible contamination.
2. Observed food items and food boxes stored on the floor in the dry food storage room.
Maintain all food items 6 inches above the ground.
Food separated and protected
All food shall be separated and protected from contamination. (113980, 113984(a, b, c, d, f), 113986, 114060, 114067, 114073, 114077, 114143)
Inspectors Comments: Observed numerous uncovered food containers in the prep cooler.
Maintain all food containers covered and protected from contamination unless in use.
Wiping cloths: properly used and stored
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)
Inspectors Comments: Although sanitizer buckets were set up, multi-use wiping cloths were observed stored outside of the bucket on the prep table at the dessert prep station. Discontinue holding multi-use wiping cloths outside of the sanitizer solution between uses. Store wiping cloths in an approved sanitizer solution (e.g., 100 ppm chlorine, 200 ppm quaternary ammonium or 25 ppm iodine) between uses, or provide a clean cloth for each use.
Toxic substances properly identified, stored, used
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)
Inspectors Comments: Observed unlabeled chemical spray bottles under the three compartment sink. *Repeated violation*
Spray bottles used for storing chemicals such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
Equipment, utensils and linens: storage and use
All clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces. Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074, 114178, 114172, 114081, 114185, 114119)
Inspectors Comments: Observed bowl being used to scoop rice.
Discontinue this practice. Only use utensils with handles to scoop out food without contamination.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed grime accumulation on the plastic rim inside the ice machine.
Clean and sanitize ice machine to remove accumulation.
Floors, walls and ceilings: built and maintained
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114271)
Inspectors Comments: 1. Observed excessive dust accumulation on the ceiling and the air vent in the food prep area.
Thoroughly clean the ceiling and walls to remove all accumulation.
2. Observed deteriorated base cove on the wall adjacent to the kitchen door. *Repeated violation*
Repair/ replace base cove to provide an easily cleanable surface.
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ROUTINE INSPECTION
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05/02/2019
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Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: 1. Observed dust accumulation on the walls in the kitchen.
2. Observed grime accumulation inside the ice machine.
Clean and sanitize to remove all accumulation.
Equipment, utensils and linens: storage and use
All clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces. Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074, 114178, 114172, 114081, 114185, 114119)
Inspectors Comments: Observed in use rice spatula stored in stagnant water.
Maintain in-use utensils in ice water or hot water at a temperature of 135F or above.
Toxic substances properly identified, stored, used
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)
Inspectors Comments: Observed unlabeled chemical spray bottles under the three compartment sink.
Spray bottles used for storing chemicals such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
Food storage; food storage containers identified
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, 114069)
Inspectors Comments: Observed potatoes and onions stored on the floor in the dry food storage room and on the floor in the walk in freezer.
Maintain all food items 6 inches above the ground.
Adequate ventilation and lighting; designated area, usage
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. 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, 114149.1, 114149.2, 114149.3, 114252, 114252.1)
Inspectors Comments: Observed grease accumulation on exhaust hood unit above the deep fryer.
Operate the hood as designed, maintaining the hood filters in place so that all seams in the hood duct are tight to prevent the accumulation of grease. Maintain the exhaust hood system, including the filters, clean and free of accumulated grease, dust and/or substances.
Floors, walls and ceilings: built and maintained
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114271)
Inspectors Comments: 1. Observed a missing ceiling cover in the dry food storage room.
Replace the missing ceiling cover to prevent entrance of rodents/ vermin.
2. Observed open/ unsealed base cove on the wall adjacent to the kitchen door.
Repair/ replace base cove to prevent harborage of vermin.
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ROUTINE INSPECTION
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12/26/2018
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Proper hot and cold holding temperatures
Potentially hazardous foods (PHF) shall be held at or below 41/ 45#F or at or above 135#F. (113996, 113998, 114037, 114343)
Inspectors Comments: Observed a container of tofu at 52F double stacked inside the prep table cold top in the cooks line for 1.5 hours per PIC.
Maintain all potentially hazardous foods at or below 41F or at or above 135F. Do Not double stack food items in the cold top.
Corrective action: tofu was relocated to walk in cooler at the time of inspection.
Hot and cold water available
An adequate, protected, pressurized, potable supply of hot water (120°F) and cold water shall be provided at all times. (113953(c), 114099.2(b))
Inspectors Comments: Measured hot water at 115F at the three compartment sink.
Maintain hot water at 120F at the ware washing sink at all times.
Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments: 1. Observed boxes placed directly in front of the hand washing sink in the back kitchen blocking access to the sink.
2. Observed a container placed inside the hand washing sink.
Maintain all handwashing sinks fully operative, in good repair and easily accessible.
Food manager certification
Food facilities that prepare, handle or service non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947.1)
Inspectors Comments: No valid food manager certificate was available at the time of inspection.
Provide a valid food manager certificate within 30 days to avoid a penalty of 100$/ day for each day in violation after 1/26/19. Email certificate to inspector ( card given)
Food storage; food storage containers identified
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, 114069)
Inspectors Comments: Observed food items stored on the floor in the walk in freezer and in the dry food storage room.
Maintain all food items 6 inches above the ground.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: 1. Observed dust accumulation on the exhaust hood and ansl system in cooks line.
2. Observed dust accumulation on the ceiling covers near the camera above the hand washing sink.
Clean and remove all accumulation.
Toxic substances properly identified, stored, used
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)
Inspectors Comments: Observed an unlabeled chemical spray bottle under the three compartment sink.
Spray bottles used for storing chemicals such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
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ROUTINE INSPECTION
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08/15/2018
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Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments: 1. No soap was observed at the hand washing sink in the back kitchen.
2. Observed buckets/ a jacket/ and a broom placed directly infront of the hand washing sink in the back kitchen.
Provide and maintain handwashing soap and single-use sanitary towels in dispensers (or hot air blowers) at, or adjacent to, all handwashing facilities.
Maintain all handwashing sinks fully operative, in good repair and easily accessible.
Food manager certification
Food facilities that prepare, handle or service non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947.1)
Inspectors Comments: No valid food manager certificate was available at the time of inspection.
Provide a valid food safety manager certificate within 30 days to inspectors email. A manager certificate can only be used at one location/ facility not multiple facilities at once.
Food storage; food storage containers identified
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, 114069)
Inspectors Comments: Observed food items stored on the floor in the walk in freezer and in the dry storage room.
Maintain all food items 6 inches above the ground.
Floors, walls and ceilings: built and maintained
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114271)
Inspectors Comments: 1. Observed a crack/ opening between the wall and the base cove under the three compartment sink.
Seal/ repair the opening between the wall and the base cove.
2. Observed a missing ceiling cover in the dry storage room.
Replace the missing ceiling cover to prevent entrance of rodents/ vermin.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Remove the accumulation of grime/ dust/ debris/ food from the following equipment:
- grime accumulation inside the ice machine
- dust accumulation on the lights in the kitchen area
- dust accumulation on ice machine air vent
- dust accumulation on air fan inside walk in cooler
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BILLABLE FOLLOW-UP
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04/13/2018
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Floors, walls and ceilings: built and maintained
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114271)
Inspectors Comments: Observed deteriorated wall/ holes in the wall behind the rice containers in the kitchen.
Repair wall to seal all holes and crevices.
Food storage; food storage containers identified
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, 114069)
Inspectors Comments: Observed food boxes stored on the floor in the walk in freezer.
Maintain all food items 6 inches above the ground.
Permit reinstated
An inspection was conducted on this date at the request of the owner to verify compliance with the reason for closure. The inspection resulted in permit reinstatement.
Inspectors Comments:
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed dust accumulation on the walk in cooler air fans.
Clean and remove all dust accumulation from the walk in cooler air fans.
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ROUTINE INSPECTION
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04/12/2018
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Hot and cold water available
An adequate, protected, pressurized, potable supply of hot water (120°F) and cold water shall be provided at all times. (113953(c), 114099.2(b))
Inspectors Comments: Measured hot water at 94F at the ware washing sink, hand washing sink in kitchen and hand washing sink in restroom.
Provide hot potable water under pressure of at least 120F available at all times at the 3-compartment sink.
Food manager certification
Food facilities that prepare, handle or service non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947.1)
Inspectors Comments: Observed expired food manager certificate on site.
Provide current food manager certificate by 05/12/18 to avoid a penalty of $100 per day in violation will be charged thereafter. REPEATED vioaltion.
Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments: 1. No paper towels were observed inside the paper towel dispenser at the hand washing sink in the kitchen.
Provide and maintain handwashing soap and single-use sanitary towels in dispensers (or hot air blowers) at, or adjacent to, all handwashing facilities.
2. Observed a toaster placed on top of the hand washing sink blocking access to the sink in the kitchen.
Maintain all handwashing sinks fully operative, in good repair and easily accessible.
Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: Observed rusty food storage shelves inside the walk in cooler.
Repair/ replace all rusty food storage shelves. Do NOT paint.
Floors, walls and ceilings: built and maintained
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114271)
Inspectors Comments: Observed deteriorated wall/ holes in the wall behind the rice containers in the kitchen.
Repair wall to seal all holes and crevices.
Food storage; food storage containers identified
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, 114069)
Inspectors Comments: 1. Observed boxes of food stored on the floor inside the walk in freezer.
Maintain all food items 6 inches above the ground.
2. Observed unlabeled dry food containers.
Label all food containers with food name.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed dust accumulation on walk in cooler air fans.
Clean and remove all dust accumulation from the fans.
Adequate ventilation and lighting; designated area, usage
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. 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, 114149.1, 114149.2, 114149.3, 114252, 114252.1)
Inspectors Comments: Observed grease/ dust accumulation on the ansler system and exhaust hood above the cooking equipment.
Clean and remove the grease/ dust accumulation from the hood and ansler system.
Permit Suspension
If an imminent health hazard is found, an enforcement officer may temporarily suspend the permit and order the food facility immediately closed. Permit may be suspended or revoked for non-compliance. (114409, 114405)
Inspectors Comments:
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ROUTINE INSPECTION
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10/09/2017
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Time as a public health control (TPHC); procedures & records
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained. (114000)
Inspectors Comments: Observed no discard time for boba on Time as a Public Health Control procedure.
Provide discard time for boba for 4 hours after it was removed from temperature control.
Food manager certification
Food facilities that prepare, handle or service non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947.1)
Inspectors Comments: Observed expired food manager certificate on site.
Provide current food manager certificate by 12/9/17 or a penalty of $100 per day in violation will be charged thereafter.
Thermometers provided and accurate within 2 degrees
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available. A thermometer +/- 2°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
Inspectors Comments: Observed no probe thermometer on site.
Provide probe thermometer on site for use at all times.
Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: Observed toaster stored at hand sink.
Discontinue storing any items in hand sink.
Observed cutting boards with crevices.
Provide smooth and easily cleanable surfaces for cutting boards.
Observed no NSF logo for ice shaver.
Provide specification sheet for this equipment immediately to show NSF/ANSI approved certification. .
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed pink residue on ice machine panel and top perimeter of reach in cooler for teas. Observed residue on walk in cooler shelves and cooking area vent/panels.
Clean and sanitize immediately.
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ROUTINE INSPECTION
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02/08/2017
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Time as a public health control (TPHC); procedures & records
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained. (114000)
Inspectors Comments: Boba stored at room temperature and discarded every 3 hours. Container did not have discard time label. Boba was made within less than 1 hour.
Discontinue using Time as a Public Health Control without written procedures or without discard time noted on food item.
Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: Observed no NSF/ANSI approved certification on machine used for cotton ice.
Discontinue use of this machine, immediately. Provide NSF/ANSI approved equipment for use in the facility. Ensure surfaces in contact with the ice are cleaned and sanitized as often as necessary to remove residue or at least every 4 hours.
Observed gaps behind base cove next to walk in cooler door and next to food sink.
Seal all gaps greater than 1/4 inch.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Pink residue on top corners of reach in cooler for teas.
Clean and sanitize in 2 days.
Dust accumulation on ceiling panels and residue on hood filters.
Clean and maintain within 1 week.
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INSPECTION FOLLOW-UP
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10/07/2015
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Floors, walls and ceilings: built and maintained
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114271)
Inspectors Comments: Maintain all floors inn good repair.
-Observed damaged base cove tile in the walk-in cooler accumulating old food debris.
-Observed damaged laminate flooring in food storage area. Provide an approved flooring that is smooth and easy to clean.
Premises; personal/cleaning items; vermin-proofing
The premises of each food facility shall be kept clean and free of litter and rubbish; all clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces; the facility shall be kept vermin proof. (114067(j), 114123, 114143, 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259.3)
Inspectors Comments: Properly organize the storage area. Observed several boxes, pots stored directly on the floor in storage area. Elevate all the food containers, boxes and pots off the floor minimum of 6 inches in the storage room. Remove all the items from the facility that are not necessary to the daily operation of the restaurant.
Provide a separate area for employees personal items. Observed employee personal items (keys, glasses) stored on the food prep table.
Signs posted; last inspection report available
Handwashing signs shall be posted at all hand washing sinks. No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas. Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided. A sign shall be posted advising customers that a copy of the last routine inspection is available for review upon request. A permit shall be posted in a conspicuous place. (113725.1, 113945.1, 113953.5, 113978, 114276, 114381(e))
Inspectors Comments: Provide and maintain a current health permit posted in a conspicuous location in the food facility. Observed missing current health permit at the time of inspection.
Wiping cloths: properly used and stored
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)
Inspectors Comments: Observed soiled wiping cloths stored on the food prep table during active food preparation. No sanitizing solution buckets were observed within reasonable proximity. Discontinue this practice.
Each day prior to preparation, set up a sanitizer bucket with either 100 ppm chlorine, 200 ppm quaternary ammonium or 25 ppm iodine to hold the wiping cloths. Store the cloths inside the sanitizer solution when not in immediate use. When a towel is needed, wring it out, and then immediately return it to the solution between uses.
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ROUTINE INSPECTION
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09/10/2015
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Hands clean and properly washed; gloves used properly
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. Food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils, gloves, or dispensing equipment. Food employees shall keep their fingernails clean. Gloves shall be worn if a food employee has artificial nails, nail polish, rings, or orthopedic support devices. (113952, 113953.3, 113953.4, 113961, 113968, 113973)
Inspectors Comments: Ensure that employees wash their hands with cleanser (soap) and warm water (minimum 100F) by vigorously rubbing together the surfaces of their lathered hands and arms for at least 10 to 15 seconds and thoroughly rinsing with clean running water followed by drying of cleaned hands and that portion, if any, of their arms exposed. Employees shall pay particular attention to the areas underneath the fingernails and between the fingers.
-Employee observed handling raw chicken and continued handling clean utensils wearing same gloves.
-Employee observed cleaning dirty dishes, and put on a pair of gloves to plate food for customers without washing his hands.
Employees were instructed to properly wash their hands and to wash and sanitize the utensils that were contaminated.
Ensure that employees wash their hands in all of the following instances:
1) Immediately before engaging in food preparation including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils.
2) After touching bare human body parts other than clean hands and clean, exposed portions of arms.
3) After using the toilet room.
4) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking.
5) After handling soiled equipment or utensils.
6) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks.
7) When switching between working with raw food and working with ready-to-eat food.
8) Before donning gloves for working with food.
9) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area.
10) After handling money.
11) After engaging in other activities that contaminate the hands.
Importance of proper hand washing was discussed with the manager.
Food contact surfaces: clean and sanitized
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099)
Inspectors Comments: Properly wash, rinse and sanitize food contact surfaces and multi-use utensil.
Employee observed washing the cutting board with raw chicken juice over the pot of rice grains inside the food preparation sink. Discontinue this practice at once. Employee was instructed to re-wash and sanitize the cutting board at warewash sink and to thoroughly wash the rice grains.
Employee observed setting up the 3 Compartment sink for warewashing without properly washing and sanitizing the compartments after using it for cleaning and thawing raw chicken. Operator was instructed to clean and sanitize the 3-Compartment sink before warewashing. Employee was also instructed to use available food prep sink for thawing and cleaning raw chicken.
Proper hot and cold holding temperatures
Potentially hazardous foods (PHF) shall be held at or below 41/ 45#F or at or above 135#F. (113996, 113998, 114037, 114343)
Inspectors Comments: Discontinue holding potentially hazardous food at unapproved temperatures. Observed following food items at unapproved temperatures in reach-in-cooler/cold table.
Raw marinated chicken 60 F
Cooked vegetable 62 F
Cooked noodles 60 F
Operator stated that food was brought out from the walk-in-cooler less than 4 hours ago. Immediately cool all food items to 41 F .
Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments: Discontinue blocking the access to the hand sink. Observed water hose was stored inside the hand wash sink. In addition, a large table with pots and rice cooker was placed directly in front of the hand wash sink blocking the access to it. This is a repeat violation. This was discussed with manager M. Ho at the previous inspection. The importance of having an access to hand wash sink for the food employees for proper hand washing was discussed with the managers, M. Ho and C. Ho.
Hot and cold water available
An adequate, protected, pressurized, potable supply of hot water (120°F) and cold water shall be provided at all times. (113953(c), 114099.2(b))
Inspectors Comments: Provide hot (120 F) and cold water at all faucets except hand wash sink at 100 F. Observed no hot water was available at the food prep sink. Hot water was restored at 120 F by the end of the inspection.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Clean and maintain all non-food contact surfaces. Observed the following:
-Old food debris accumulation on the shelves inside the refrigeration units.
-Observed dust accumulation on the vent on the ceiling above food prep sink.
Food separated and protected
All food shall be separated and protected from contamination. (113980, 113984(a, b, c, d, f), 113986, 114060, 114067, 114073, 114077, 114143)
Inspectors Comments: Properly cover all food items inside the refrigeration units to prevent overhead contamination. Observed uncovered food items inside the refrigeration units.
Warewashing facilities: installed, maintained, used; test strips
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, 114101.1, 114101.2, 114103, 114107, 114125)
Inspectors Comments: Provide a test kit for measuring sanitizer solution. Observed missing test kit for measuring chlorine test kit.
Floors, walls and ceilings: built and maintained
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114271)
Inspectors Comments: Clean and maintain the floor, walls and ceiling.
-Observed a gap at the ceiling tile near the air vent.
-Observed floor sink was over flowing with water at the 3-Comp sink due to food debris accumulation inside the floor sink strainer. Operator cleaned out the strainer basket and floor drain was observed flowing properly. Thoroughly clean and sanitize the floor contaminated by waste water.
Wiping cloths: properly used and stored
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)
Inspectors Comments: Observed soiled wiping cloths stored on the food prep table during active food preparation. Discontinue this practice.
Each day prior to preparation, set up a sanitizer bucket with either 100 ppm chlorine, 200 ppm quaternary ammonium or 25 ppm iodine to hold the wiping cloths. Store the cloths inside the sanitizer solution when not in immediate use. When a towel is needed, wring it out, and then immediately return it to the solution between uses.
Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: Repair or replace the refrigeration unit so that it is able to hold food at 41 F or below. Ambient temperature of the reach-in-cooler was measured at 55-60 F. Discontinue the use of this refrigeration unit until it is able to hold food at 41 F or below.
Signs posted; last inspection report available
Handwashing signs shall be posted at all hand washing sinks. No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas. Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided. A sign shall be posted advising customers that a copy of the last routine inspection is available for review upon request. A permit shall be posted in a conspicuous place. (113725.1, 113945.1, 113953.5, 113978, 114276, 114381(e))
Inspectors Comments: Provide and maintain a current health permit posted in a conspicuous location in the food facility. Observed missing current health permit at the time of inspection.
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INSPECTION FOLLOW-UP
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03/12/2015
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Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Clean and maintain all non-food contact surfaces. Observed dust accumulation on the electrical outlet above food prep sink
Floors, walls and ceilings: built and maintained
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114271)
Inspectors Comments: Clean and maintain the walls. Observed dust accumulation on the wall above cold table and utensil storage shelves.
Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: Observed non-NSF approved ice shaver on the food prep table. Discontinue using unapproved food equipment at once.
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ROUTINE INSPECTION
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02/23/2015
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Proper hot and cold holding temperatures
Potentially hazardous foods (PHF) shall be held at or below 41/ 45#F or at or above 135#F. (113996, 113998, 114037, 114343)
Inspectors Comments: Discontinue holding PHF at unapproved temperatures. Temperature of chicken curry was measured at 97 F in a pot. Operator stated that it was holding for 2 hours. Operator was instructed to reheat to 165 F and to hold at minimum of 135 F. Corrected on site.
Training was provided on holding temperatures.
Proper cooling methods
All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then cool to 41°F, within a total of 6 hours. Cooling shall be accomplished by one or more of the following methods: placing in shallow pans, seperating into smaller portions, using rapid cooling equipment, using ice, or other approved method. (114002, 114002.1)
Inspectors Comments: Temperature of chicken in marinate sauce was measured at 100 F in the large (deep) pot on the floor. Operator stated that it was cooling for 1 hr. Observed operator transferred chicken into shallow pans and put it inside the walk in cooler upon instruction.
Demonstration of knowledge; food handler card
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. Food facilities that prepare, handle or serve non-prepackaged food, shall ensure that all food handlers have an approved food handler card. (113947, 113948)
Inspectors Comments: Provide food handler certificates for all food employees. Observed expired food handler certificates for 2 employees at the time of inspection.
Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments: Discontinue blocking access to the handwash sink. Observed a food prep table placed in front of the handwash sink.
Proper eating, tasting, drinking or tobacco use
No employees shall eat, drink, or smoke in any work area. (113977)
Inspectors Comments: Discontinue allowing employees to eat or drink in food prep area. Observed open cups stored on the shelf in food preparation area.
Wiping cloths: properly used and stored
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)
Inspectors Comments: Provide and maintain sanitizer bucket for storing wiping cloth. Observed soiled towels stored on the tables and food counters.
Equipment, utensils and linens: storage and use
All clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces. Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074, 114178, 114172, 114081, 114185, 114119)
Inspectors Comments: Observed bowls stored inside the bulk containers of food. Provide approved scoops with the handles.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Clean and maintain non-food contact surfaces. Observed water leaking from the ceiling on the stainless steel table. No food or utensils were stored on the table at the time of inspection. Properly wash and sanitize the table before using.
Floors, walls and ceilings: built and maintained
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114271)
Inspectors Comments: Clean and maintain all walls, floors and ceiling. Observed the following:
-Missing ceiling panel above steam table.
-Water leaking from the ceiling near walk in cooler. Eliminate the leak from the ceiling at once.
-Water accumulation on the floor from the leak from the ceiling near walk in cooler.
-Old food debris accumulation on the floor particularly under equipment, sinks and tables.
Plumbing; proper backflow devices
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269)
Inspectors Comments: Repair/replace inoperable faucet at food prep sink. Observed inoperable hot water knob at the food prep sink.
Signs posted; last inspection report available
Handwashing signs shall be posted at all hand washing sinks. No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas. Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided. A sign shall be posted advising customers that a copy of the last routine inspection is available for review upon request. A permit shall be posted in a conspicuous place. (113725.1, 113945.1, 113953.5, 113978, 114276, 114381(e))
Inspectors Comments: Provide and maintain a current health permit posted in a conspicuous location in the food facility. Observed missing current health permit at the time of inspection.
Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: Observed stack of wood tiles used to hold dish rack on the drain board at three-compartment sink. Discontinue using unapproved wood tiles as a stand for holding dish rack.
Food separated and protected
All food shall be separated and protected from contamination. (113980, 113984(a, b, c, d, f), 113986, 114060, 114067, 114073, 114077, 114143)
Inspectors Comments: Discontinue preparing food in unapproved area.
-Observed open food containers stored on the table placed against hand wash sink.
-Observed raw chicken being stored directly inside the compartment of warewashing sink. Operator was instructed to use available food prep sink for all food preparation.
-Observed pots of food stored directly on the floor in food prep area. Properly store all food containers so as to prevent contamination.
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