|
04/01/2022
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C)
The facility did not have a Certified Food Protection Manager certificate.
Corrective action: Provided a handout to the person in charge for obtaining a Certified Food Protection Manager certificate.
|
| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
|
Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C)
An employee meal was stored above consumer food in the beer refrigerated unit at the bar.
Corrective action: The person in charge discarded the employee meal to prevent contamination.
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments: 3-202.15 Package Integrity (Pf)
Two dented cans of bamboo shoots were stored with wholesome cans on the can rack in the dry storage area.
Corrective action: The person in charge moved the dented cans away from the wholesome cans for return service back to their food vendor.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
Raw eggs and raw pork were stored over produce in the walk in refrigerator.
Raw chicken was stored over ready-to-eat ginger in the walk in refrigerator.
Corrective action: The person in charge rearranged the raw animal products in the walk in refrigerator to prevent cross contamination.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: 4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
The food contact surface of the soda gun at the bar was soiled.
Corrective action: Cleaning frequencies of food contact surfaces were discussed with the person in charge.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: 3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Fried chicken (49-55° F) and shredded lettuce (49-51° F) were stored above 41°F in the two door cold top reach in refrigerator on the main cook line.
Half and Half milk (52° F) was stored above 41°F in the two door beer refrigerated unit at the bar.
Corrective action: The person in charge discarded the half and half milk, see voluntary condemnation for details. The person in charge will adjust the temperature on the two door reach in refrigerator and monitor food temperatures.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
The facility was not utilizing a date marking system at the time of inspection.
Corrective action: A handout on date marking was provided to the person in charge.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments: 6-202.15 Outer Openings, Protected (C)
The exterior back door was propped open upon inspection.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C)
Food was stored on the floor of the walk in refrigerator and walk in freezer upon inspection.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-101.19 Nonfood-Contact Surfaces (C)
Tin foil and cardboard, that are not smooth and easily cleanable, were used to line shelves on the secondary cook line.
|
| 50 - Good Retail Practices |
| Hot & cold water available; adequate pressure |
|
Inspector Comments: 5-103.12 Pressure (Pf)
Hot water was not immediately accessible at the three compartment sink at the bar.
Corrective action: The person in charge provided hot water to the fixture immediately.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: 5-205.15 System Maintained in Good Repair (C)
The faucet on the food preparation sink by the exterior back door was leaking upon inspection.
The left faucet on the three compartment sink in the kitchen was leaking upon inspection.
The faucet on the three compartment sink at the bar was leaking upon inspection.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
The floor behind the ice machine at the bar was soiled.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: 6-303.11 Intensity-Lighting (C)
Two lights were not functioning in the secondary vent hood.
|
|
01/05/2022
Inspection, Re-Inspection
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
6-301.14 Handwashing Signage (C)
- Hand washing signage was not present at the hand sinks in the restrooms.
- Hand washing signage was not present at the hand sink at the bar.
Corrective action: The inspector provided signage.
6-301.12 Hand Drying Provision (Pf)
- Paper towels were not available at the hand sink to the right of the main cook line.
Corrective action: The person in charge provided paper towels.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments:
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
- Raw beef was stored above cabbage in the walk-in refrigerator.
- Raw pork was stored above various vegetables in the walk-in refrigerator.
Corrective action: The person in charge moved the raw food product to approved locations.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
- Cooked pork (53°F) and cooked shrimp (47°F) measured greater than 41°F in the cold-top refrigeration unit to the left of the main cook line.
Corrective action: The person in charge was educated on proper cold holding temperatures.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments:
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
- Date marking was not utilized for Time/Temperature Control for Safety foods kept longer than 24 hours throughout the kitchen.
Corrective action: The person in charge was educated on proper date marking practices.
|
| 25 - Foodborne Illness Risk Factors |
| Consumer advisory provided for raw/undercooked food |
|
Inspector Comments:
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to
Eliminate Pathogens (Pf)
- Chicken food items on the menu were marked with an asterisk indicating the application of the
consumer advisory to that menu item.
Corrective action: The person in charge was instructed on removing the asterisk from the chicken menu
items. All chicken is required to be cooked to 165°F.
|
| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
Inspector Comments:
4-204.112 Temperature Measuring Devices-Functionality (C)
- An ambient air thermometer was not present in the cold-top reach-in refrigerator to the left of the main
cook line.
- An ambient air thermometer was not present in the cold-top reach-in refrigerator across from the main
cook line.
- An ambient air thermometer was not present in the reach-in refrigerator across from the cook line near
the walk-in refrigerator.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments:
6-501.111 Controlling Pests (Pf)
- Mouse droppings were observed in the soda syrup storage area.
- Mouse droppings were observed under the shelves in the dry storage room.
Corrective action: A handout was provided on proper clean up.
6-202.15 Outer Openings, Protected (C)
- A gap was present at the base of the back door.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments:
3-305.11 Food Storage-Preventing Contamination from the Premises (C)
- A bag of onions and a bag of cabbage were stored on the floor in the walk-in refrigerator.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
- A scoop was stored in stagnant water (59°F) on the cold-top reach-in refrigerator to the left of the main cook line.
- The scoops for the rice were stored in stagnant water (61°F) near the rice cookers.
- The scoop in the bulk sugar container was not equipped with a handle.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments:
4-903.11(B) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
- Numerous pairs of tongs were stored at knee level on the wok on the cook line near the walk-in
refrigerator.
|
| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
|
Inspector Comments:
4-502.13 Single-Service and Single-Use Articles-Use Limitations (C)
- Single-service containers were reused for food storage throughout the facility.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
- The caulking on the hand sink to the right of the cook line was torn.
- The caulking under the vent hood above the cook line near the walk-in refrigerator was torn.
- The caulking on the preparation sink was torn.
4-202.16 Nonfood-Contact Surfaces (C)
- Tape was present on the vent hood above the dish machine.
4-101.19 Nonfood-Contact Surfaces (C)
- A cloth was lining the ice machine at the bar.
|
| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
|
Inspector Comments:
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature (Pf)
- Hot water was not available at the three compartment sink at the bar.
Corrective action: Ensure hot water of 120°F or greater is available at all times at three compartment
sinks.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments:
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
- The vent hood above the main cook line was soiled.
- The interior of the cold-top reach-in refrigerator to the left of the main cook line was soiled.
- The door gaskets on the cold-top reach-in refrigerator to the left of the main cook line were soiled.
- The exterior of all equipment on the main cook line was soiled.
- The door gaskets on the cold-top reach-in refrigerator across from the main cook line were soiled.
- The interior of the cold-top reach-in refrigerator across from the main cook line was soiled.
- The vent hood above the cook line near the walk-in refrigerator was soiled.
- The exterior of the wok on the cook line near the walk-in refrigerator was soiled.
- The shelves below all preparation tables throughout the kitchen were soiled.
- The shelf below the soda machine in the kitchen was soiled.
- The exterior of the fryer across from the cook line near the walk-in refrigerator was soiled.
- The door gasket on the reach-in refrigerator across from the cook line near the walk-in refrigerator was
soiled.
- The door gaskets on the cold-top reach-in refrigerator across from the cook line near the walk-in
refrigerator were soiled.
- The exterior of the fryer on the cook line near the walk-in refrigerator was soiled.
- The fan guards on the condenser unit in the walk-in refrigerator near the cook line were soiled.
- The exterior of the ice machine in the kitchen was soiled.
- The exterior of the deli slicer near the three compartment sink was soiled.
- The shelves above the three compartment sink were soiled.
- The interior of the reach-in refrigerator at the bar was soiled.
4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
- The cutting board on the cold-top reach-in refrigerator across from the main cook line was stained.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments:
5-205.15 System Maintained in Good Repair (C)
- The faucet on the preparation sink was leaking upon inspection.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments:
6-501.18 Cleaning of Plumbing Fixtures (C)
- The faucet on the preparation sink was soiled.
- The faucet on the hand sink at the bar was soiled.
- The faucet on the three compartment sink was soiled.
- The porcelain toilet in the women's restroom was cracked.
5-501.17 Toilet Room Receptacle, Covered (C)
- Covered trash cans were not present in the stalls in the women's restroom.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
- The paint on the wall behind the hand sink at the kitchen entrance was chipped.
- A hole was present in the wall to the left of the main cook line.
- A hole was present in the wall near the toilet in the women's restroom.
- The coving was separated from the wall throughout the men's restroom.
6-501.12 Cleaning, Frequency and Restrictions (C)
- The wall behind the hand sink near the kitchen entrance was soiled.
- The caulking on the hand sink near the kitchen entrance was soiled.
- The floor drains on the main cook line were soiled.
- The floor drains on the cook line near the walk-in refrigerator were soiled.
- The floor drain below the pre-rinse side of the dish machine was soiled.
- The ceiling vents throughout the facility were soiled.
- The wall above the hand sink to the right of the main cook line was soiled.
- The floor drain below the three compartment sink in the kitchen was soiled.
- The floor drain below the preparation sink was soiled.
- The floor below the shelving units in the dry storage area were soiled.
- The floor in the walk-in freezer was soiled.
- The floor drain in the bar area was soiled.
- The floor in the chemical closet was soiled.
- The ceiling vents in the women's and men's restrooms were soiled.
- The floor below the main cook line equipment was soiled.
- The floor below the cook line equipment near the walk-in refrigerator was soiled.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments:
6-303.11 Intensity-Lighting (C)
- A light was non-functioning under the vent hood above the main cook line.
- Numerous lights throughout the kitchen were non-functioning.
4-301.14 Ventilation Hood Systems, Adequacy (C)
- The fryer across from the cook line near the walk-in refrigerator was not installed under a vent hood.
|
|
12/21/2021
Inspection, Routine
|
| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
|
Inspector Comments:
2-401.11 Eating, Drinking, or Using Tobacco (C)
- An employee beverage was stored in the cold-top reach-in refrigerator across from the cook line.
Corrective action: The person in charge moved the beverage to an approved location.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
6-301.14 Handwashing Signage (C)
- Hand washing signage was not present at the hand sinks in the restrooms.
- Hand washing signage was not present at the hand sink at the bar.
Corrective action: The inspector provided signage.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments:
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
- Raw chicken was stored above onions in the walk-in refrigerator.
- Raw shelled eggs were stored above parsnips in the walk-in refrigerator.
Corrective action: The person in charge moved the raw food product to the bottom shelf.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments:
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
- Fried chicken (55°F), cooked rice (54°F), shredded napa cabbage (55°F), and cabbage slaw (55°F) measured greater than 41°F in the walk-in refrigerator.
- Cooked baby corn (58°F) and bamboo shoots (60°F) measured greater than 41°F on the counter across from the main cook line.
- Cooked pork (56°F) measured greater than 41°F in the cold-top refrigeration unit to the left of the main cook line.
Corrective action: The person in charge was educated on proper cold holding temperatures and added ice to the baby corn and bamboo shoots containers.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments:
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
- Date marking was not utilized for Time/Temperature Control for Safety foods throughout the kitchen.
- Half and half in the reach-in refrigerator at the bar was not marked with the date it was opened.
Corrective action: The person in charge was educated on proper date marking practices.
|
| 25 - Foodborne Illness Risk Factors |
| Consumer advisory provided for raw/undercooked food |
|
Inspector Comments:
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf)
- Chicken food items on the menu were marked with an asterisk indicating the application of the consumer advisory to that menu item.
Corrective action: The person in charge was instructed on removing the asterisk from the chicken menu items. All chicken is required to be cooked to 165°F.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments:
7-102.11 Common Name-Working Containers (Pf)
- A chemical spray bottle below the soda machine in the kitchen was not labeled as to its contents.
Corrective action: The person in charge labeled the bottle.
7-204.11 Sanitizers, Criteria-Chemicals (P)
- The solution in the sanitizer bucket near the bar measured greater than 200 ppm chlorine.
Corrective action: The person in charge added water to the solution to measure 50-200 ppm chlorine.
|
| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
Inspector Comments:
4-204.112 Temperature Measuring Devices-Functionality (C)
- An ambient air thermometer was not present in the cold-top reach-in refrigerator to the left of the main cook line.
- An ambient air thermometer was not present in the cold-top reach-in refrigerator across from the main cook line.
- An ambient air thermometer was not present in the reach-in refrigerator across from the cook line near the walk-in refrigerator.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments:
6-501.111 Controlling Pests (C)
- Mouse droppings were observed on the shelf below the soda machine in the kitchen.
- Mouse droppings were observed in the soda syrup storage area.
- Mouse droppings were observed in the hot water heater closet.
- Mouse droppings were observed under the shelves in the dry storage room.
- Mouse droppings were observed on the floor throughout the office.
6-202.13 Insect Control Devices, Design and Installation (C)
- Sticky fly strips were hung above the shelving unit near the walk-in freezer.
6-202.15 Outer Openings, Protected (C)
- A gap was present at the base of the back door.
6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest (C)
- A dead mouse was observed on a sticky trap in the hot water heater closet.
- A dead mouse was observed on a sticky trap in the dry storage area.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
- Wiping cloths were stored out of their sanitizer buckets on the counters throughout the kitchen.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
- The scoops for the rice were stored in stagnant water (68°F) near the rice cookers.
- The scoop in the bulk sugar container was not equipped with a handle.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments:
4-901.11 Equipment and Utensils, Air-Drying Required (C)
- Numerous clean dishes were stacked wet on the shelving unit above the three compartment sink.
4-903.11(B) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
- Numerous pairs of tongs were stored at knee level on the wok on the cook line near the walk-in refrigerator.
|
| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
|
Inspector Comments:
4-502.13 Single-Service and Single-Use Articles-Use Limitations (C)
- Single-service containers were reused for food storage throughout the facility.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
- The caulking on the hand sink to the right of the cook line was torn.
- The caulking under the vent hood above the cook line near the walk-in refrigerator was torn.
- The caulking on the preparation sink was torn.
4-202.16 Nonfood-Contact Surfaces (C)
- Tape was present on the vent hood above the dish machine.
4-101.19 Nonfood-Contact Surfaces (C)
- A cloth was lining the ice machine at the bar.
|
| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
|
Inspector Comments:
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature (Pf)
- Hot water was not available at the three compartment sink at the bar.
Corrective action: Ensure hot water of 120°F or greater is available at all times at three compartment sinks.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments:
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
- The vent hood above the main cook line was soiled.
- The interior of the cold-top reach-in refrigerator to the left of the main cook line was soiled.
- The door gaskets on the cold-top reach-in refrigerator to the left of the main cook line were soiled.
- The exterior of all equipment on the main cook line was soiled.
- The door gaskets on the cold-top reach-in refrigerator across from the main cook line were soiled.
- The interior of the cold-top reach-in refrigerator across from the main cook line was soiled.
- The vent hood above the cook line near the walk-in refrigerator was soiled.
- The exterior of the wok on the cook line near the walk-in refrigerator was soiled.
- The shelves below all preparation tables throughout the kitchen were soiled.
- The shelf below the soda machine in the kitchen was soiled.
- The exterior of the fryer across from the cook line near the walk-in refrigerator was soiled.
- The door gasket on the reach-in refrigerator across from the cook line near the walk-in refrigerator was soiled.
- The door gaskets on the cold-top reach-in refrigerator across from the cook line near the walk-in refrigerator were soiled.
- The exterior of the fryer on the cook line near the walk-in refrigerator was soiled.
- The exterior of the ice machine in the kitchen was soiled.
- The exterior of the deli slicer near the three compartment sink was soiled.
- The shelves above the three compartmetn sink were soiled.
- The interior of the reach-in refrigerator at the bar was soiled.
4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
- The cutting board on the cold-top reach-in refrigerator across from the main cook line was stained.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments:
5-205.15 System Maintained in Good Repair (C)
- The faucet on the preparation sink was leaking upon inspection.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments:
6-501.18 Cleaning of Plumbing Fixtures (C)
- The faucet on the preparation sink was soiled.
- The faucet on the hand sink at the bar was soiled.
- The faucet on the three compartment sink was soiled.
- The porcelain toilet in the women's restroom was cracked.
5-501.17 Toilet Room Receptacle, Covered (C)
- Covered trash cans were not present in the stalls in the women's restroom.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
- A hole was present in the wall to the left of the main cook line.
- A hole was present in the wall near the toilet in the women's restroom.
- The coving was separated from the wall throughout the men's restroom.
6-501.12 Cleaning, Frequency and Restrictions (C)
- The wall behind the hand sink near the kitchen entrance was soiled.
- The caulking on the hand sink near the kitchen entrance was soiled.
- The floor drains on the main cook line were soiled.
- The floor drains on the cook line near the walk-in refrigerator were soiled.
- The floor drain below the pre-rinse side of the dish machine was soiled.
- The ceiling vents throughout the facility were soiled.
- The floor drain below the three compartment sink in the kitchen was soiled.
- The floor drain below the preparation sink was soiled.
- The floor below the shelving units in the dry storage area was soiled.
- The floor in the walk-in freezer was soiled.
- The floor drain in the bar area was soiled.
- The floor in the chemical closet was soiled.
- The ceiling vents in the women's and men's restrooms were soiled.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments:
6-303.11 Intensity-Lighting (C)
- A light was non-functioning under the vent hood above the main cook line.
- Numerous lights throughout the kitchen were non-functioning.
4-301.14 Ventilation Hood Systems, Adequacy (C)
- The fryer across from the cook line near the walk-in refrigerator was not installed under a vent hood.
|
|
12/03/2019
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C)
The person in charge has not obtained a certified food protection manager certification from an accredited program. Corrective action: A list of accredited courses was provided at the time of inspection.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 6-301.14 Handwashing Signage (C)
Hand washing signs stating employees must wash their hands were not posted at the hand sinks in the kitchen and bar. Corrective action: Hand washing signs were provided at the time of inspection.
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments: 3-101.11 Safe, Unadulterated and Honestly Presented (P)
A dented can of bamboo shoots and a dented can of water chestnuts were stored with wholesome cans on the can rack in the dry storage. Corrective action: The dented cans were moved to a separate location at the time of inspection.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
The same utensil was used for raw chicken, raw pork, raw beef and raw shrimp in the three door cold top reach in refrigerator across from the wok station on the cook line. Corrective action: Discussed using separate utensils for different types of raw protein with the operator.
Raw shell eggs were stored above ready to eat radishes in the walk in refrigerator. Corrective action: The raw shell eggs were relocated below the ready to eat radishes.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Cooked noodles (53°F) and pooled eggs (53°F) were stored above 41°F in the three door cold top reach in refrigerator across from the wok station on the cook line. Corrective action: Discussed proper cold holding temperatures with the operator.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The exterior of all the equipment on the cook line was soiled.
The hood filters above the cook line were soiled.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
The wall to the left of the fryers on the cook line was torn.
The wall across from the two door cold top reach in refrigerator on the cook line was torn.
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C)
A non functioning two door reach in refrigerator was stored across from the fryers on the cook line.
A non functioning two door reach in refrigerator was stored across from the ice machine.
6-501.12 Cleaning, Frequency and Restrictions (C)
The floor drains throughout the kitchen were soiled.
The floor drain in the bar was soiled.
The floor below the equipment on the cook line was soiled.
|
|
12/06/2018
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Three dented cans of bamboo shoots and 1 dented can of water chestnuts were stored with wholesome cans on the dry storage rack. The cans were moved to the dented can area. Discussed dented can policy with the manager.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw shelled eggs were stored above ready to eat foods in the walk in refrigerator. Discussed proper storage levels of foods with the manager.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Raw beef was 58°F in the two door cold top reach in refrigerator across from the fryers. Pasta was 57°F on the food preparation sink. Discussed proper cold holding temperatures with the manager.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Several containers of sauce were not labeled as to their contents on the cart in front of the wok station.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The seal was missing from the three compartment sink. The seal was missing from the food preparation sink. The racks were rusty in the walk in refrigerator. The rack was soiled across from the walk in refrigerator. The counter top was separated from the wall to the right of the dish washing machine. Unsealed wood was present on the counter top to the right of the dish washing machine. The door gasket was torn on the walk in refrigerator.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The rack was soiled above the three compartment sink. The exterior was soiled of the ice machine. The door gasket was soiled on the single door reach in across from the fryers. The interior was soiled of the two door cold top reach in refrigerator. The exterior was soiled of the broiler. The exterior was soiled of the saute oven. The food filters were soiled above the wok, broiler and fryers on the cook line. The exterior of the hood was dusty on both of the cook lines. The push cart was soiled in front of the wok station. The exterior of the fryers were soiled on the cook line. The shelf was soiled underneath the soda machine. The hobart mixer was soiled. The door gaskets were soiled on the two door reach in refrigerator in the bar area.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The seal was separated from the wall on the hand sink across from the soda machine. The seal was separated from the hand sink to the left of the three compartment sink. The seal was separated from the wall on the hand sink to the right of the wok station.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The wall was soiled behind the soda gun in the bar area. The paint was chipped on the wall behind the hand sink across from the soda machine. The floor was soiled underneath the equipment on both of the cook lines. A hole was present in the wall to the left of the two door cold top reach in refrigerator. The paint was chipped on the wall to the left of the two door cold top reach in refrigerator. The ceiling vent and the wall was dusty above the pre rinse side of the dish washing machine. The base coving was missing to the left of the pre rinse side of the dish washing machine. The floor was soiled underneath the shelves in the walk in refrigerator. The base coving was missing on both sides of the back exit door in the kitchen. The paint was chipped on the wall to the left of the water heater room. The floor was soiled underneath the equipment in the bar area. The paint was chipped on the wall behind the ice machine. Paint was chipped on the ceiling vents throughout the kitchen. The floor drain was soiled to the right of the ice machine. The wall was soiled underneath the three compartment sink. The ceiling vent was dusty above the food preparation table and above the walk in refrigerator. The paint was chipped on the wall above the mop sink. The base coving was cracked to the left of the mop sink. The wall was dusty behind the ice machine. The paint was chipped on the wall behind the pre rinse side of the dish washing machine.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Several lights were not functioning throughout the kitchen.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: There was a non functioning two door reach in refrigerator across from the fryers on the cook line. There was a non functioning ice machine in the bar area. There was a non functioning two door reach in refrigerator across from the wok station on the cook line.
|
|
06/22/2017
Inspection, Critical Item
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Two containers of raw chicken were stored above ready to eat lettuce and multiple cartons of raw shelled eggs were stored above ready to eat vegetables in the walk-in cooler.
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: A consumer advisory indicating items served raw or undercooked was not provided on the to go menus.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed washing their gloved hands in the three compartment sink.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Two containers of hydrated noodles measured 57-64°F on the table across from the cook line hand sink. Multiple containers of milk measured 44-49°F in the reach-in cooler at the bar.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Hot water was not provided to the left hand sink in the womens restroom.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Two dead cockroaches were observed in the unplugged cooler across from the fryers in the grilling area.
|
|
02/07/2017
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Several moldy eggplant were present in the walk-in refrigerator and stored with wholesome produce.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: A bag of chicken was stored on top of a bag of beef in the small reach-in refrigerator across from the cook line. Chicken was stored on top of beef in the walk-in refrigerator.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Noodles in the cook line cold top refrigerator were 49°F. Pooled eggs were 59°F sitting out on the cook line.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The dish machine did not produce 50-200 ppm chlorine required for sanitizing.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Cold water was not present at the bar hand sink.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A shut-off valve was present downstream of the atmospheric vacuum breaker on the mop sink.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Soap and paper towels were not present at the bar hand sink.
|
| 07b - Critical |
| Pest Control: Pesticide application |
|
Inspector Comments: Two cans of unapproved pesticides were present at the bar.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Several containers of spices throughout the kitchen were not labeled as to their contents.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Chicken, beef and pork was thawing out at room temperature. Containers of vegetables sitting out on the north side of the cook line were uncovered and unprotected from contamination. A bag of flour was stored on the floor in the dry storage area.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Several containers used to hold food were in disrepair.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The three compartment sink was not sealed to the wall.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets on all of the refrigerators throughout the facility were heavily soiled with food debris. The floor of the walk-in refrigerator was severely soiled with food debris. The cook line hood was soiled with dust and grease.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Utensils used to scoop rice were stored in 66-88°F water. Tongs were stored on the oven handle and unprotected from contamination. A box of single service bowls was stored on the floor in the dry storage area.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Single service articles were being re-used to store food items throughout the facility.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The bar 3 compartment sink was leaking. The hand sinks were not sealed to the wall. The bar hand sink was soiled.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The wall next to the cook line hand sink was in severe disrepair. the wall next to the cook line was in disrepair. The ceiling above the cook line was in disrepair.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Several lights throughout the kitchen were not functioning. Several lights in the hood were not shielded.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: Several pieces of non-functioning equipment were present in the facility.
|
|
02/25/2016
Inspection, Routine
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: An unlabeled white powder floor cleaner was stored in a metal food container on a cabinet shelf next to the kitchen entrance.
|
| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
|
Inspector Comments: An unapproved ant and roach pesticide was present on a cabinet shelf next to the kitchen entrance.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Containers of vegetables sitting out on the north side of the cook line were uncovered and unprotected from contamination.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Cutting boards stored on the three compartment sink were scored and not smooth or easily cleanable. Several food containers on the rack above the three compartment sink were in disrepair.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets on all of the refrigeration units were soiled with food debris. The floor of the walk-in refrigerator was severely soiled with food debris. The cook line hood was soiled with dust and grease.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Utensils were stored in 62° water next to the rice cookers.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The hand sinks were not sealed to the wall. The faucet on the bar three compartment sink was leaking.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The wall behind the hand sink at the kitchen entrance was in severe disrepair. The wall next to the cook line was in disrepair. The wall behind the mop sink was in disrepair.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Several lights throughout the kitchen were not functioning.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: The were several pieces non-functioning, un-used equipment in the kitchen.
|
|
02/04/2015
Inspection, Routine
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Two unapproved twist-top employee beverages were stored on the rack across from the walk-in freezer.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: A cockroach was observed below the cabinet next to the point of sale station in the bar.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Bulk containers of rice, tempura batter, sugar and salt were uncovered and unprotected from contamination in the dry storage area.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cold-top cutting boards throughout the kitchen were scored. Several food containers throughout the facility were non-NSF approved. A domestic rice cooker was present on the preparation table across from the grill.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The preparation sink was not completely sealed to the wall. The three compartment sink was not completely sealed to the wall. Foil was used to line the shelf below the grill and the shelf below the rice cooker.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: A cutting board stored above the three compartment sink was stained. The interior of the reach in, low boy refrigerator across from the grill was soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The cook line grill hood was soiled with grease. The shelves in the walk in cooler were soiled with food debris. The exterior of the door to the walk in cooler was soiled with grime. The door gasket on the reach in, low-boy refrigerator across from the grill was soiled with food debris.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Several utensils throughout the kitchen were stored in 70ºF water. A scoop without a handle was present in the tempura batter in the dry storage area. The handle of the scoop in the corn starch was stored in contact with the product. A scoop without a handle was present in the sugar by the door to the dining area.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Several single service food containers throughout the facility were reused for food storage.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The caulking on the hand sink by the wok cook line was torn. The hand sink by the three compartment sink was not completely sealed to the wall. The faucet handle on the pre-wash sink was leaking.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The walls throughout the kitchen were cracked and torn. The ceiling throughout the kitchen was in disrepair. The floor under the bar ice bin was soiled with debris. The paint on the wall behind the rack across from the walk in freezer was chipping. The floor coving by the back door was missing. The wall behind the soda nozzle in the bar area was soiled with soda syrup. The floor edging throughout the bar area was soiled with dirt.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Several lights in the hoods above the cook's line were not functioning.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: A gap greater than 1/4 inch was present below the back door.
|
|
11/25/2014
Inspection, Critical Item
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed handling raw chicken, then touched a scoop for breading, without washing their hands in between tasks.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed rinsing their hands in the food preparation sink. Ice was observed in the basin of the hand sink at the bar.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage was stored on the top of clean equipment on the back preparation table next to the walk-in refrigerator.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Egg batter was 47ºF in the cold-top refrigerator by the hot holding unit. Shredded lettuce, pork dumplings and sliced pork were 70ºF, 65ºF and 68ºF, respectively, in a tub by the soup hot holding units.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle by the dish machine was not labeled as to its contents.
|
|
09/04/2014
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Salmon served raw was not frozen to -4ºF for seven days prior to service. A severely dented can of water chestnuts was stored with wholesome ones in the dry storage area.
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: A consumer advisory was not provided on the menu for items served raw or undercooked.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee was observed eating on the North cook line preparation counter. An employee beverage was present in the reach-in refrigerator across from the mop sink.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Bean sprouts in a bucket on the North end of the cook line were sitting out at 57ºF. Diced pork in the small cook line cold-top was 44ºF. Raw chicken was 56ºF by the walk-in freezer. Soup was 75ºF on the preparation table across from the three compartment sink.
|
| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
|
Inspector Comments: Probe thermometers at the facility were not calibrated to +/- 2ºF.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not provided at the North cook line hand sink.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Live cockroaches were present in the unused cooler at the front of the cook line and on the counter in the men's restroom. Flies were present in the kitchen. Rodent dropping were present in the dry storage area.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Personal medication was stored above food items in the middle cook line cold-top refrigerator.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle on the three compartment sink was not labeled as to its contents.
|
|
06/25/2014
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A #10 can of bamboo shoots was dented on the lip seam and present with other wholesome cans on the can storage rack.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw shelled eggs were present above ready-to-eat broccoli in the walk-in refrigerator.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage was present next to food on a storage cart at the end of the cooks' line.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Garlic in oil was 76°F and chicken was 48°F in the cooks' line reach-in refrigerator.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: No hand soap was available at the bar hand sink.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle below the three compartment sink was not labeled.
|
|
01/22/2014
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A can of hoisin sauce and a can of soy sauce had severe end seam dents in the dry storage area and were being stored with wholesome cans.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Several containers of food at the end of the cook line were left uncovered.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Several cutting boards of the cook line cold tops were scored.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: Several door gaskets of the cook line reach in refrigerators were soiled with food debris. Several food storage racks in the walk in refrigerator were soiled with food debris.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Several pairs of tongs were being stored on the handle of the cook line grill.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The faucets of the three compartment sinks were leaking. The wall caulking of the cook line hand sink was in disrepair.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The wall near the front hand sink was in disrepair. The wall near the fryer cold top was in disrepair. Several ceiling tiles throughout the kitchen were missing. The wall near the mop sink was in disrepair. The wall near the back door was in disrepair.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Several lights throughout the kitchen were not functioning properly.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: The ceiling vents in the mens and womens restrooms were soiled with dust.
|
|
09/13/2013
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A #10 can of water chestnuts and a #10 can of cut young corn had end seam dents and were being stored with wholesome cans in the dry storage area.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee in the cook line was observed wiping their hands on their apron. An employee was observed dumping ice into the cook line hand sink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved open top employee beverage was present on the cook line. An unapproved twist top employee beverage was present in the dry storage area near the canned goods. An employee was observed eating on the cook line.
|
| 02f - Critical |
| Personnel: Demonstration of knowledge |
|
Inspector Comments: The manager did not know the cooking temperature requirements, how to calibrate a thermometer, and the cooling requirements for cooked foods.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee on the cook line was observed touching ready to eat noodles with their bare hands.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Sushi rice was 71°F in the sushi area.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: A box of chicken was 44F on the preparation sink drain board.
|
| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
|
Inspector Comments: A large bucket was present in the cook line hand sink completely blocking the hand sink from being used.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: No paper towels were present at the cook line hand sink.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Several cockroaches were present in the water heater closet. Several flies were present throughout the facility.
|
| 07b - Critical |
| Pest Control: Pesticide application |
|
Inspector Comments: Several fly strips were present over the main preparation table. Several cans of unapproved ant and roach pesticides were present in the back area.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: An unlabeled chemical spray bottle was present under the dish machine.
|
