|
07/25/2022
Inspection, Routine
|
| 03 - Foodborne Illness Risk Factors |
| Management, food employee and conditional employee; knowledge, responsibilities and reporting |
|
Inspector Comments:
The facility did not have a verifiable, for example written, policy telling employees what to do if they have foodborne illness symptoms.
Corrective action: The inspector gave the facility a Chinese written illness policy.
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments:
An employee at the cooking area wiped his hands on a soiled towel, then touched raw beef.
Corrective action: The employee washed his hands before handling the beef again.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
Dish washing gloves were stored in the dish washing area hand sink. Soap was not readily available at the front counter hand sink.
Corrective action: The inspector educated the person in charge on hand sink maintenance and operation.
|
| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
|
Inspector Comments:
Sesame chicken (83-128°F) in multiple plastic bins at room temperature throughout the kitchen were not cooling from 135°F to 70°F within 2 hours. Sesame chicken (61-62°F) in a plastic container in the two-door standing refrigerator to the left of the grill line was not cooling from 135°F to 41°F within 6 hours.
Corrective action: These foods were rapidly cooled by putting them in the walk-in freezer.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments:
Raw pooled egg (81°F) on the grill line cart was greater than 41°F and was not actively being prepared.
Corrective action: The egg was moved to a refrigerator.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments:
Cut cabbage coleslaw and wonton cream cheese mix in the walk-in refrigerator were not marked with a date once prepared to be used or discarded within 7 days.
Corrective action: The inspector reviewed date-marking requirements with the person in charge.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments:
A chemical spray bottle under the dish machine containing a pink liquid was not labeled as to its contents.
Corrective action: The inspector asked the person in charge to label this.
|
| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
|
Inspector Comments:
Panang curry (111-135°F, covered) on the center preparation table, then in the cold-top refrigerator, was not rapidly cooled using an effective method.
Corrective action: The inspector educated the person in charge on rapid cooling procedures.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments:
Several bulk food containers in the kitchen were not labeled as to their contents.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments:
The following foods were stored on the floor: (throughout the kitchen) multiple bins of chicken, (in the walk-in refrigerator) cut cabbage in a bucket, a sauce bucket, and (in the walk-in freezer) boxes of packaged meat.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
Wiping cloths throughout the kitchen were not stored in sanitizer solution between uses.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments:
Several scoop handles in bulk food containers in the kitchen were stored touching the food. The rice scoop was stored in 40°F water (less than 135°F).
|
|
10/08/2019
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments:
An individual in a supervisory role could not provide a food protection manager certificate upon request.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments:
A container of chopped, raw beef was stored above carrots in the walk-in refrigerator. A container of chopped, raw chicken was stored above cooked noodles in the walk-in refrigerator.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments:
A bowl of cooked noodles measured 84°F on top of the two door reach-in refrigerator located across from the cook line. A container of cut cabbage measured 72°F on the food preparation table located across from the cook line.
Corrective action: both of the above items were placed into refrigeration units to rapidly cool to 41°F.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments:
A container of dish soap was not labeled as to its contents on the mechanical ware washing machine.
Corrective action: the container of dish soap was labeled as to its contents.
|
| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
Inspector Comments:
The facility did not have a functioning food probe thermometer capable of reading between 0°F - 220°F upon request.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments:
Multiple containers of white powders were unlabeled as to their contents on the cook line rolling cart.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments:
A bucket of sesame sauce was stored on the ground across from the cook line. A bucket of soy sauce was stored on the ground next to the cook line.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments:
A scoop without a handle was observed in the bulk dry rice bucket adjacent to the cook line. Scoops without handles were observed in the cooked brown rice and the cooked white rice cookers.
|
| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
|
Inspector Comments:
Multiple single-use soy sauce buckets were being re-used to store various food items in the walk-in refrigerator.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
The caulking located at the hand sink adjacent to the ice machine was torn and in disrepair. The shelves inside of the standing two door reach-in refrigerator were rusted. Multiple shelves inside of the walk-in refrigerator were rusted. Multiple shelves throughout the facility were lined with cardboard.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments:
The caulking located behind the sprayer head adjacent to the mechanical ware washing machine was soiled with a "mold-like" residue.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments:
The drain pipe located beneath the ware washing hand sink was leaking.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments:
The doors on both the men's and women's restrooms were not self closing.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
The wall surrounding the mechanical ware washing machine were soiled with food debris. The floor beneath the back dry storage rack was soiled with dirt and grim. The floor located in front of the walk-in refrigerator was in disrepair. Multiple holes were observed in the ceiling of both the men's and women's restrooms.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments:
Multiple light bulbs located in the back food preparation area were non-functional.
|
|
04/30/2018
Inspection, Routine
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed donning gloves without washing hands. An employee was observed entering the kitchen and no washing hands before handling food.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Several coffee cups and twist top employee beverage containers were observed on food preparation areas and next to customer food in the kitchen.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cooked chicken in the two door standing refrigerator was 66°F. In the cold top refrigerator at the cook line the following items were above 41°F: raw chicken (50°F), beef (46°F), cooked pork (44-45°F), pooled eggs (61-66°F).
|
| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
|
Inspector Comments: A probe type food thermometer in working order was not available at the facility at the time of inspection.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not provided for the hand sink at the cashier station.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Employee medication was stored in the food preparation area above the cold top refrigerator in the kitchen.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle stored under the dish machine was not labeled as to its content.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Several bulk containers were not labeled as to their content.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Wrapped pork still under 41°F was observed thawing in a bowl on the floor under the food preparation sink. Boxes with food were stored on the floor in the walk-in freezer and walk-in refrigerator.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Plastic cups with no handle were used to scoop rice from rice cookers. The interior of the microwave in the kitchen was soiled with food debris. The cold top cutting board was in disrepair. The tip of the table can opener was rusty. Grocery bags were used to store food in the walk-in refrigerator.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Cardboard was used to line shelving units throughout the kitchen and the walk-in refrigerator. Aluminum foil was used to line the side of the two door standing refrigerator at the cook line, A plastic wrap was used to line the top of the ice machine in the kitchen. The caulking on the ventilation hood was in disrepair.
|
| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
|
Inspector Comments: Test kit for the chlorine dish machine and sanitizer were not available at the facility.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interior of the refrigeration units in the kitchen including cold top, reach in and standing refrigerators were soiled with food debris and sticky to the touch. The interior of the cold top refrigerator lid was soiled with food debris. Knives on the knife block located above the dish machine were soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The hand soap dispenser by the dish machine was soiled with food debris and sticky to the touch. The shelves in the walk-in refrigerator were soiled with food debris. The ventilation hood was soiled with grease. The outside of several appliances in the kitchen were soiled with food debris and sticky to the touch.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: Multiple wiping towels in use at the cook line and food preparation areas were not stored in a sanitizing solution.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: The utensil used to scoop ice from the ice machine was stored with the handle in contact with the ice. Knives were stored in the crevices between appliances.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Single service articles were stored directly on the floor in the mop sink room and in the hall by the restrooms.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Several wall and floor areas in the kitchen were soiled with food debris.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: An employee cellphone was stored on the food preparation table next to customer food.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: The kitchen back door was open at the time of inspection and the door opening was not protected by a screen or other means to minimize entrance of pests and contamination.
|
|
01/12/2017
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Several damaged cans of bamboo sticks and pineapple on the dry storage shelf were stored with other wholesome cans.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw chicken in the walk-in refrigerator was stored next to celery and on top of a soy sauce container whose lid had a hole in it.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee handled dirty dishes then clean dishes without washing their hands in between. An employee handled dirty dishes then sharpened a clean knife and placed it back on the knife rack at the dish machine without washing their hands in between.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee washed their hands without soap in the food preparation sink.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Tofu was 44°F, raw teriyaki beef was 47°F, and gyoza was 44°F in the two-door reach-in refrigerator across from the grill line; this unit was red-tagged, and all potentially hazardous foods were moved to the walk-in refrigerator.
|
| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
|
Inspector Comments: The warewashing area hand sink basin had a colander in it and three storage bins surrounding it, thus making it inaccessible to hand washing.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Soap was not provided at the warewashing area hand sink.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: An employee sharpened a knife in the food preparation sink. Several boxes of meat in the walk-in freezer were stored on the floor.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Shelled nuts across from the grill line were stored in purple cloths and in t-shirt bags. Food was stored in t-shirt bags throughout the facility in the refrigerators and freezers.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The wait station reach-in refrigerator was not commercial grade. The door gaskets in the two-door reach-in refrigerator across from the grill line were torn. Cardboard was observed in the upper portion of the cold-top refrigerator at a gap in the food storage. Cardboard was observed lining shelves in the following locations: the shelf under the food preparation table, on the nuts shelf, under the gas range stove, on the bottom interior shelf of the two-door reach-in refrigerator to the left of the grill line, and throughout the walk-in refrigerator. Aluminum foil and plastic wrap were lining the shelves of the wok line cart. Aluminum foil was lining the right side of the two-door reach-in refrigerator to the left of the grill line. The shelves of the walk-in refrigerator were rusted. Clean glasses above the ice machine were stored on a purple cloth.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: Thermometers were not provided in the cold-top refrigerator or in the two-door reach-in refrigerator across from the grill line.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The fried noodle tongs were soiled with dried food accumulation on their food contact surfaces. The blade of the table-mounted can opener was soiled with food residue.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The surface of the door handles of the cold-top refrigerator and the two-door reach-in refrigerator where the finger tips touch was soiled with grime accumulation. The interior of the cold-top refrigerator lid was soiled with grime. The dish machine rinse sprayer faucet handles were soiled with grime. The door gaskets in the two-door reach-in refrigerator across from the grill line were soiled with food debris. The interior bottom shelf of the two-door reach-in refrigerator to the left of the grill line was soiled with food debris.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: Several wiping cloths at the cold-top refrigerator and food preparation table were not stored in sanitizer solution.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: The scoop handle in the bulk flour bin in the warewashing area was stored in the product. A knife was stored in the gap between the cold-top refrigerator and the food preparation table. The ice scoop was stored on a purple cloth. The tongs handle for the fried noodles was stored in the product.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The mop sink basin was stained with grime.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Pooled water on the floor was observed below the two-door reach-in refrigerator to the left of the grill line. The walls near the mop sink were soiled with food residue and grime.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light bulb in the ventilation hood was not functioning. A light bulb in the two-door reach-in refrigerator to the left of the grill line was not functioning.
|
|
10/17/2016
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw shrimp in the walk in refrigerator were stored next to cut lettuce and above condiments.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee at the wok line cracked raw shell eggs and continued to conduct other food preparation activities without washing their hands in between. An employee at the warewashing area hand sink washed their hands for less than 20 seconds.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Several employees in the kitchen were observed wiping their wet and/or soiled hands on wiping cloths. An employee was observed washing dishes in the food preparation sink. An employee was observed washing a wiping cloth in the food preparation area hand sink. A sake bottle was stored in the basin of the wait station hand sink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An open top, employee beverage was observed on the food preparation table across from the wok line. An approved employee beverage was stored on the dry storage can shelf.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Tofu (45°F), boiled soybeans (46°F), and gyoza (47-48°F) in the reach-in refrigerator across from the wok line were stored above 41°F for more than four hours; the operator voluntarily condemned all potentially hazardous foods in this refrigerator; this unit was red-tagged (no. 7720), and all non-potentially hazardous food items were moved to the walk-in refrigerator. Pooled eggs (64°F) in the cold top refrigerator were stored above 41°F for less than four hours. Cooked chicken (46°F) in the reach in refrigerator to the left of the wok line was stored above 41°F for less than four hours.
|
| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
|
Inspector Comments: The food probe thermometer at the facility read 0°F in a 32°F ice-water bath, and the thermometer could not be calibrated. The operator stated that they do not use the food probe thermometer to measure cooking/reheating temperatures.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Soap and paper towels were not provided at the warewashing area hand sink.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Several live flies were observed in the kitchen.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A can of jelled chafing dish fuel under the soda machine was stored next to serving platters.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: A box of broccoli in the walk-in refrigerator was stored on the floor. A box of frozen veggies in the walk-in refrigerator was stored on the floor.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cutting boards in the food preparation area were scored. The left bulk flour bin under the warewashing area hand sink was cracked and in disrepair. Food in the reach-in refrigerator to the left of the wok line was stored in t-shirt bags. The edge of the left-most wok pan was cut and in disrepair.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The purple cloth lining the wok line cart was not smooth and easily cleanable. Soiled cardboard was observed lining the shelves throughout the kitchen. A scoop without a handle was observed in the rice cooker closest to the center food preparation table. The right side of the reach-in refrigerator to the left of the wok line was covered by a plastic sheet that was not smooth and easily cleanable. The caulking in the ventilation hood was torn and missing. The walk-in refrigerator shelves were rusted.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: Thermometers were not provided in the reach-in refrigerators throughout the kitchen.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interiors of the metal containers on the wok line cart were soiled with food debris. The interior of the reach-in refrigerator across from the wok line was soiled with food debris. The interior of the microwave oven was soiled with food debris. The table mounted can opener blade was soiled with grime. The cutting boards in the food preparation area were stained.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The purple cloths on the wok line cart were soiled with grime and food debris. The door gaskets in the reach-in refrigerator across from the wok line were soiled with food debris. The soda machine nozzle drain was soiled with grime. The table mounted can opener handle was soiled with grime. The dry storage shelves were soiled with dust. The exterior of the reach-in refrigerator across from the wok line was soiled with food residue. The wok surfaces near the heating elements were soiled with grime accumulation.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Clean dishes in the warewashing area were stacked wet and nested.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: Wiping cloths at the steam table and at the cold-top refrigerator were not stored in sanitizer solution.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor drains throughout the kitchen were soiled with food debris and grime. The ceiling and ceiling vents above the center food preparation table were soiled with dust. Several floor tiles under the wok line were in disrepair.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Several light tubes in the kitchen were not functioning.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: An employee cell phone and keys were stored on the center food preparation table.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: The back door was left open for the majority of the inspection.
|
|
04/02/2015
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A dented can of corn on the storage rack near the back door was stored with other wholesome cans.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee in the kitchen was observed wiping their hands on their apron.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Rice noodles were 54°F in a bucket on the preparation table.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Soap was not readily available at the warewashing area handsink.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Containers of food were stored on the floor in the walk-in cooler.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Several food items were stored in non-commercial grade quality plastic bags. The storage racks in several reach-in coolers and reach-in freezers throughout the facility were chipped.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The cloth under the customer drink glasses near the entrance to the kitchen was not smooth and easily cleanable.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interiors of several reach-in coolers and reach-in freezers throughout the facility were soiled with food debris. The interior of the microwave was soiled with food debris. The blade on the table mounted can opener was soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The storage racks in the walk-in cooler were soiled with food debris. The exterior of equipment throughout the facility was soiled with food debris. The ventilation hood was soiled with dust and grease. The door gaskets on the grill line reach-in cooler were soiled with food debris.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Several food items were stored in re-used single service containers.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor edges throughout the kitchen were soiled with food debris. The floor in the walk-in freezer and walk-in cooler was soiled with food debris. The ceiling in the kitchen was soiled with dust. The floor by the grill line was soiled with grease. The floor near the dish machine was soiled with food debris.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light near the dish machine was not functioning.
|
|
04/25/2014
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Raw beef was stored above ready to eat foods in the walk-in cooler.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Garlic in oil was 52°F and pooled eggs were 54°F on the rolling cart near the grill line.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The storage racks in the reach-in coolers and reach-in freezers throughout the facility were chipped.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The storage shelf under the preparation tables in the kitchen were rusted. The side of the 2 door standing reach-in cooler was chipped.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interiors of the reach-in coolers throughout the facility were soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The exteriors of the bulk food containers throughout the kitchen were soiled with food debris. The door gaskets on the reach-in coolers and reach-in freezers throughout the facility were soiled with food debris.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The preparation sink faucet was leaking. The mopsink was severely soiled with debris.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor by the back door was soiled with debris. The floor edges throughout the kitchen were soiled with debris. The floor behind the stove was soiled with food debris and grease.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light near the back door was not functioning.
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| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
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Inspector Comments: A coat was stored with food items on the dry storage shelf.
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10/14/2013
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A plastic container with employee food was stored in customer ice in the ice machine bin. A damaged can was stored with wholesome cans on the dry storage rack.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Cooked noodles (48°F) and dumplings (47°F) were above 41°F in the small reach-in cooler. Raw beef was 54°F near the warewashing machine.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Paper towels were not accessible at the handsink near the food preparation sink.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Food was stored on the floor in the walk-in cooler.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Cloth towels were used to line the movable cart near the wok. Cloth towels were used to cover food in the cold-top cooler. Food was stored in plastic grocery bags in the walk-in cooler and two-door reach-in cooler. Cardboard was used to line a shelf in the two-door reach-in cooler. Cloth towels were used cover food in the two-door reach-in cooler.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Cardboard was used to line the shelf below the movable stove top. Linen was used to line the clean glasses shelf.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: A large food container near the food preparation sink was soiled with food debris. The small reach-in cooler was soiled with food debris. The interior of the cold-top cooler was soiled with food debris. The cutting board on the cold-top cooler was stained with food debris. Food containers below the food preparation table were soiled with food debris. The table mounted can opener was soiled with food debris. The meat slicer below the food preparation table was soiled with food debris. The interior of the rice cooke was soiled with food debris. Tongs used to handle crispy noodles near the food preparation line were soiled with food debris. The interior of the two-door reach-in cooler was soiled with food debris.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets on the small reach-in cooler were soiled with food debris. The door gaskets on the cold-top cooler were soiled with food debris. The shelves above the food preparation line were soiled with dust and grease. The pre-rinse sprayer in the warewashing area was soiled with debris.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Tongs hanging on a cart near the wok were not stored in a manner that protects them from contamination. Clean plastic bins were stacked wet below the food preparation table. A scoop without a handle was stored in the rice cooker.
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