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09/27/2022
Inspection, Routine
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| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
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Inspector Comments:
3-101.11 Safe, Unadulterated and Honestly Presented (P)
- Fruit flies were present in the following liquor bottles at the bar: Sauza Tequila and Nelson's Spiced Rum.
Corrective action: The person in charge discarded the contents of the bottles down the dump sink, see voluntary condemnation.
3-202.15 Package Integrity (Pf)
- Two dented cans of bamboo shoots were stored with wholesome cans on the dry storage rack.
Corrective action: The person in charge separated the dented cans to return to the supplier.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
- Numerous scoops were stored in sanitizer solutions near the buffet line.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments:
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
- The shelving units in the walk-in refrigerator were soiled.
- The shelving units across from the dish machine were soiled.
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| 50 - Good Retail Practices |
| Hot & cold water available; adequate pressure |
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Inspector Comments:
5-103.12 Pressure (Pf)
- Adequate pressure was not available for the hot water at the hand sink near the cook line.
Corrective action: The person in charge will contact a plumber to resolve the above violation.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments:
5-205.15 System Maintained in Good Repair (C)
- The faucet on the hand sink in the men's restroom was leaking upon inspection.
- The faucet on the hand sink in the women's restroom was leaking upon inspection.
- The drain pipe below the hand sink near the dish machine was leaking upon inspection.
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| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
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Inspector Comments:
6-501.18 Cleaning of Plumbing Fixtures (C)
- The basin of the hand sink at the bar was soiled.
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10/26/2021
Inspection, Re-Inspection
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| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
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Inspector Comments: 3-101.11 Safe, Unadulterated and Honestly Presented (P)
-A bottle of whiskey was adulterated with multiple fruit flies in the bar area. Corrective Action: Staff discarded the bottle of whiskey.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: 4-702.11 Before Use After Cleaning (P)
-A staff member was observed cleaning a knife and returning it to the magnetic knife strip without sanitizing it first. Corrective Action: Staff was educated on following a full wash, rinse, and sanitize procedure for all dishes/utensils.
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| 19 - Foodborne Illness Risk Factors |
| Proper reheating procedures for hot holding |
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Inspector Comments: 3-403.11 Reheating for Hot Holding (P)
-Rice that had been previously cooked and cooled was being reheated to make fried rice and measured 142°F prior to being moved to the hot holding unit. Corrective Action: Staff placed the rice back on the grill and reheated it up to 165°F before moving it back to the hot holding unit.
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments: 4-901.11 Equipment and Utensils, Air-Drying Required (C)
-Dishes were stacked wet on the dry storage racks located across from the dish machine.
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10/18/2021
Inspection, Routine
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| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
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Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C)
-Multiple unapproved employee beverages were stored on the shelf above the preparation table across from the three compartment sink. Corrective Action: Education was provided regarding approved beverage container types and staff moved the beverages to an approved location.
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments: 2-301.15 Where to Wash (Pf)
-An employee was observed working with dirty dishes then changing tasks to putting away clean dishes at the dish machine area without washing their hands in-between. A gloved employee was observed changing tasks from cleaning/sanitizing to food preparation without first removing their gloves and washing their hands. Corrective Action: Education was provided regarding proper hand washing times.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: 4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
-The interior of the large ice machine located next to the walk in refrigerator was soiled with a pink mold like residue. Corrective Action: Education was provided regarding how to properly clean the interior of the ice machine and suggested frequency of cleaning.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
-Multiple food items measured greater than 41°F on the buffet line cold tops and reach in refrigerator next to the grill on the cooks line, including; diced ham (47°F), raw calamari (47°F), raw scallops (47°F), shrimp (45°F), tofu (56°F), pot stickers (47°F), and sliced cabbage (45°F). Corrective Action: Education was provided regarding always storing food items in refrigeration units and not allowing to sit on the counter when not actively being prepared. Education was also provided regarding fill lines.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: 7-102.11 Common Name-Working Containers (Pf)
-A chemical spray bottle in the grill area and a chemical spray bottle in the bar area were unlabeled as to their contents. Corrective Action: Staff identified the chemicals as labeled each of the bottles appropriately.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments: 3-306.11 Food Display-Preventing Contamination by Consumers (P)
-Open bowls containing toppings in the consumer self service area near the grill were uncovered and unprotected from contamination by consumers. Corrective Action: Education was provided regarding adding a sneeze guard or bowl covers to protect against contamination.
3-305.11 Food Storage-Preventing Contamination from the Premises (C)
-Multiple boxes of food items were being stored directly on the ground across from the dish machine and near the back door at the time of the inspection.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
-Rice scoops and cooking utensils were being stored in containers of ice on the counters in the grill area.
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments: 4-901.11 Equipment and Utensils, Air-Drying Required (C)
-Dishes were stacked wet on the dry storage racks located across from the dish machine.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
-The floors, walls, dry storage racks, and surfaces throughout the back kitchen area were heavily soiled with food residue and debris build-up.
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02/24/2020
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C)
-The facility was unable to provide certification for completion of a certified food protection manager course. Corrective Action: TCHD provided documentation regarding certified food protection manager course options and facility will comply within 90 days.
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| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
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Inspector Comments: 3-202.15 Package Integrity (Pf)
-3 dented cans of pineapples were stored next to wholesome cans on the rack across from the ware washing area. Corrective Action: Staff removed the cans from the shelf and placed them in an approved area away from all wholesome cans.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
-The following food items measured greater than 41°F in the cold top and reach in refrigerator below near the main grill area: pork pot stickers (50°F), chicken pot stickers (49°F), and portioned bags of cut cabbage (45°F). Corrective Action: Staff indicated that the food items had been in the refrigerator since the night before and discarded the foods. Staff rearranged the refrigerator to ensure all temperature controlled for safety foods are stored near the fans and non-TCS foods in the warmer areas.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments: 3-306.11 Food Display-Preventing Contamination by Consumers (P)
-Open bowls containing toppings in the consumer self service area near the grill were uncovered and unprotected from contamination by consumers. Corrective Action: Education was provided regarding adding a sneeze guard or bowl covers to protect against contamination.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
-Rice scoops were stored in a container of room temperature water next to the rice cookers in the grill area.
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments: 4-901.11 Equipment and Utensils, Air-Drying Required (C)
-Clean dishes were stacked wet on the storage rack across from the dish machine in the ware washing area.
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08/21/2019
Inspection, Routine
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments: 2-301.14 When to Wash (P)
-An employee was observed handling dirty dishes then proceeding to put away clean dishes at the dish machine in the ware washing area without first washing their hands. Corrective Action: Education was provided regarding proper hand washing times.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
-The hand sink next to the dish machine in the ware washing area was inaccessible due to being blocked by a cart full of dish. Corrective Action: The cart were moved to an approved location and education was provided regarding hand sink accessibility.
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| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
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Inspector Comments: 3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
-Cooked fried rice measured 119°F in a rice cooker that had been turned off next to the grill in the front service area. Corrective Action: Staff discarded the rice per their company standards and turned the rice cooker on to maintain temperatures of new food product above 135°F.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
-Raw calamari measured 60°F in a container in the reach in refrigerator on the service line. Tofu measured 45°F in the cold top refrigerator on the service line. Corrective Action: Staff uncovered the calamari and moved it to the walk in refrigerator to rapidly cool, and staff added ice to the container of tofu to rapidly cool. Staff turned down the temperature on the cold top refrigerator unit to maintain temperatures at 41°F or below. Raw chicken measured 51°F and spinach measured 48°F in the cold top refrigerator next to the grill in the front service area. Staff discarded the spinach per company standards and moved the chicken to the reach in refrigerator below to rapidly cool.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments: 3-306.11 Food Display-Preventing Contamination by Consumers (P)
-Open bowls containing toppings in the consumer self service area near the grill were uncovered and unprotected from contamination by consumers. Corrective Action: Staff plans to change the set-up to covered bowls to protect the food.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C)
-Wet wiping clothes were observed on cutting boards in the preparation area of the kitchen and not stored in a sanitizer solution. The sanitizer bucket located on the service line by the raw animal products was visibly soiled with food debris.
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments: 4-901.11 Equipment and Utensils, Air-Drying Required (C)
-Clean dishes were stacked wet on the dish rack across from the dish machine in the ware washing area.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: 4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
-The caulking behind the pre-rinse sprayer next to the dish machine was in disrepair and moldy. The caulking behind the three compartment sink was moldy.
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03/06/2019
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C)
-The facility was unable to provide certification for completion of a certified food protection manager course. Corrective Action: TCHD provided documentation regarding certified food protection manager course options and facility will comply within 90 days.
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments: 2-301.14 When to Wash (P)
-An employee was observed donning gloves without first washing their hands. Corrective Action: Education was provided regarding proper hand washing times.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
-A knife was observed in the basin of the hand sink located next to the preparation table in the kitchen. Corrective Action: The knife was removed from the basin of the hand sink and education was provided regarding hand sink usage.
6-301.14 Handwashing Signage (C)
-Hand sinks throughout the kitchen and in the bar area did not have proper signage. Corrective Action: Staff placed a sign at each of the hand sinks.
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| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
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Inspector Comments: 3-202.15 Package Integrity (Pf)
-Dented cans of pineapples chunks, mandarin oranges, and baby corn were stored next to wholesome cans on the dry storage food rack in the kitchen. Corrective Action: The dented cans were removed from the shelf and placed in an approved location.
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| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
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Inspector Comments: 3-501.14 Cooling (P)
-Individually bagged rice noodles measured 48°F - 52°F in the cold top refrigerator next to the grill in the front service area after cooling for several days. Corrective Action: Staff discarded the rice noodles and education was provided regarding proper cooling methods and times.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: 7-201.11 Separation-Storage (P)
-A bottle of lotion was stored next to consumer food in the cabinet under the soda machine in the bar area. Corrective Action: The lotion was moved to an approved location away from all consumer food and single service articles.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
-In use spatulas, tongs, and scoops were stored in buckets of sanitizer on a shelf next to the grill in the front service area.
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments: 4-901.11 Equipment and Utensils, Air-Drying Required (C)
-Clean dishes were stacked wet on the dish rack across from the dish machine in the ware washing area.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: 4-501.11 Good Repair and Proper Adjustment-Equipment (C)
-The face plate of the ice machine in the kitchen was in disrepair. The hood above the grill was missing several vents.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
-The caulking around the toilets in the men's and women's restrooms was in disrepair.
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