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05/10/2022
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)
Ginger and red pepper stored in the walk in refrigerator were not in sound condition.
Corrective Action: Manager disposed the items.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments:
3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P)
Cooked chicken and noodles throughout the facility were not date marked.
Corrective Action: Facility will date mark all required items.
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| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
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Inspector Comments:
6-501.111 Controlling Pests (Pf)
Numerous cockroaches were observed throughout the facility.
Corrective Action: Pest control options were discussed with the owner.
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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)
Dish cloths throughout the kitchen were not stored in sanitizer.
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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)
An ice scoop handle was stored in ice at the soda machine.
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05/04/2022
Inspection, Routine
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| 01 - Foodborne Illness Risk Factors |
| Person in charge present, demonstrates knowledge, and performs duties |
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Inspector Comments:
2-101.11 Assignment (Pf)
A person in charge was not designated by the facility.
Corrective Action: The inspector assigned a person in charge for the inspection.
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| 03 - Foodborne Illness Risk Factors |
| Management, food employee and conditional employee; knowledge, responsibilities and reporting |
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Inspector Comments:
2-103.11(O) Person-In-Charge-Duties (Pf)
The facility did not have an employee illness policy that informed employees of their responsibility to report food bourne illness.
Corrective Action: Staff will advise management that an illness policy is needed.
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| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
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Inspector Comments:
2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf)
Staff was not aware of a process to clean up vomit/diarrhea.
Corrective Action: The inspector emailed a handout with this process.
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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)
Employee food was stored on the cutting board in the preparation area.
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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)
Employee was observed handling money then returning to handle food without washing their hands.
Corrective Action: Employee was advised that they must wash their hands when switching task.
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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 handsink in the back of the kitchen was blocked with a trash can.
Corrective Action: Staff moved the trash can.
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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)
Heads of cabbage and ginger stored in the walk in refrigerator were not in a sound condition.
Corrective Action: Staff will dispose the items.
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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)
Cooked chicken on a food rack in the back of the kitchen was at 54 degrees F to 55 degrees F. Marinated chicken on the preparation table was at 49 degrees F to 52 degrees F. Noodles in the reach in fridge across from the cooks line were at 47 degrees F. Spaghetti noodles and cooked battered chicken in the walk in refrigerator were at 45 degrees F to 47 degrees F.
Corrective Action: Staff placed items in an ice bath and requested that the walk in refrigerator and reach in refrigerator are turned down by maintenance.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments:
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
Cooked chicken and beef throughout the facility was not date marked.
Corrective Action: Facility will date mark all required items.
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| 36 - Good Retail Practices |
| Thermometer provided & accurate |
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Inspector Comments:
4-302.12 Food Temperature Measuring Devices (Pf)
The facility did not have a probe thermometer upon inspection.
Corrective Action: Manager will purchase a thermometer for the facility.
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| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
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Inspector Comments:
6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest (C)
There was an accumulation of dead insects on a a pest control device in the dry storage area.
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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)
In use dish clothes were not stored in sanitizer.
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments:
4-903.11 Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
A plastic bag of single service plates were stored on the floor in the dry storage area.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments:
4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The walls and floors in the walk in refrigerator were soiled. Equipment throughout the kitchen was soiled.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments:
5-203.14 Backflow Prevention Device, When Required (P)
A sprayer head was present downstream of the mop sink faucet atmospheric vacuum breaker.
Corrective Action: Staff removed the hose.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments:
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
There was a leak at the bottom of the preparation sink in the kitchen.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments:
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition (C)
Vents over stove area in the kitchen were soiled.
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