|
10/08/2019
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C) - The facility was not able to provide proof that a Certified Food Protection Manager was associated with the establishment. Corrective Action: Facility to provide a Certified Food Protection Manager certificate from an approved place to the inspector within 90 days. Handout on approved classes provided.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 6-301.14 Handwashing Signage (C) - Signs that state that employees must wash hands were not provided to hand sinks throughout the facility.
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf) - Knives were stored in the basin of the hand sink near the food preparation sink. Corrective Action: Knives were removed.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency (P) - The food preparation sink was washed with soap and water and rinsed with hot water but was not sanitized with bleach or other food sanitizer when contaminated.
|
| 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) - TTCS Food (cooked chicken 63°F) was not maintained at 41°F or below. Corrective Action: Education was provided on maintaining food 41°F by taking out less chicken during lunch rush.
|
| 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) - Foods, such as cooked chicken, egg rolls, bean sprouts, and cooked noodles that were considered in need of time/temperature control, were ready-to eat, and were kept for longer than 24 hours were not marked with a discard date of 7 days. Corrective Action: Facility was provided guidance and instructed to begin date marking procedures.
|
| 27 - Foodborne Illness Risk Factors |
| Food additives: approved & Properly used |
|
Inspector Comments: 3-202.12 Additives (P) - The red food dye added to pork was unapproved or exceeded the amounts specified in 21 CFR 170-180.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C) - Fortune cookies and a bag of onions were not protected from contamination by being stored more than 6 inches off the floor.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C) - In use utensils were not stored with their handles above the top of the food and the container. Scoops without handles were observed in containers of dry food product. Utensils were stored in a container of water that measured below 135°F.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-501.11 Good Repair and Proper Adjustment-Equipment (C) -The door gasket to the 2 door freezer and the reach in refrigerator was torn.
|
|
09/10/2018
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Pork was dyed with red food coloring. Corrective action: educated operator on not coloring meat because it may misrepresent the meat product's quality.
A can of bamboo shoots was dented on its seam and was found to be unwholesome on the shelf with other wholesome cans. Corrective action: operator moved can to dented can storage area to be returned or discarded.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw shrimp was stored in a strainer on top of an uncovered bucket storing rice noodles inside the walk in refrigerator. A metal pan of raw chicken was stored directly on top of an opened can of coconut curry paste. Corrective action: operator moved all raw animal product to proper storage during inspection.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Multiple unapproved (twist top) employee beverages were present on the back preparation table. Corrective action: operator moved drinks to proper storage; educated operator on approved employee beverages.
|
| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
|
Inspector Comments: The back area hand sink was obstructed by multiple boxes making it inaccessible for hand washing. Corrective action: operator removed boxes from blocking hand sink.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: An unlabeled chemical spray bottle of grill cleaner was present underneath the three compartment sink. Corrective action: operator labeled spray bottle during inspection.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: A bag of onions was stored on the floor next to the walk in refrigerator. A box of raw chicken was stored on the floor inside the walk in refrigerator. A bulk container of raw rice was uncovered in the back storage area.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: A domestic freezer and rice cooker were present at the facility. Non-commercial grade containers were being used to store various food items throughout the facility.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Cardboard was lining the shelves in the walk in refrigerator, and the shelves next tot he ware washing area. Aluminum foil was lining the shelves to the right of the chinese range. The door gasket on the walk in refrigerator door was torn. Cardboard was present on the floor next to the fryer used to catch grease. The caulking on the hood vent was in disrepair. Plastic was present on the side of the domestic freezer. Scoops without handles were present in various containers of food throughout the facility.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: Multiple cleaver knives stored in the drawer underneath the slicer were soiled with food debris. The blade to the table mounted can opener was soiled with debris. A large strainer hanging above the preparation sink was soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: Various areas throughout the facility were soiled with food, debris, and grease including:
The door gaskets on both cook line cold top refrigerators and the double door freezer, The shelves inside the walk in refrigerator, the air vents on the back side of the hood vent, the area underneath the steam table, the sides and door gaskets of both cook line cold top refrigerators, the sides of the chinese range and fryers, the exterior portion of both microwaves, the bottom shelf of the double door freezer, various shelves in the domestic reach in freezer, the side of the walk in refrigerator door and door gaskets, the fan covers in the walk in refrigerator, the splash area around the soda machine nozzles, containers storing clean equipment on the shelf next to the three compartment sink.
Ice was built up inside the domestic freezer, and on the back portion of the walk in refrigerator condenser.
The back of the walk in refrigerator condenser had ice build up present.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Pans were stacked and stored we ton the shelf next to the three compartment sink. The faucet handles on the three compartment sink were soiled with debris.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: A plastic spoon and plastic spatula were stored in 73°F water in front of the rice cookers. A cleaver knife was stored in the crack between the steam table and the cook line cold top refrigerator.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Single service utensils were stored with their food contact surface facing up exposing them to potential contamination at the self serve table. Single service styrofoam containers were stored on the floor in the back storage area.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Single use containers were being reused to store various food items throughout the facility.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The mop sink was not properly sealed to the wall.
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
|
Inspector Comments: The dumpster lids were open.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floors and walls were soiled with food and debris in various areas of the kitchen including:
The walls behind the cook line cold top refrigerator, next to the fryers, above the three compartment sink, next to and above the preparation sink and preparation table. The floor underneath the chinese range, the steam table, the cook line cold top refrigerator, the preparation sink and preparation table, the three compartment sink, the dry storage shelves, the floor inside the walk in refrigerator.
Floor tile was in disrepair inside the walk in refrigerator. Multiple holes were present in the wall above the three compartment sink.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: The light inside the walk in refrigerator as non-functioning.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: Various items not related to the daily operation were stored in a manner that allowed for potential pest harborage in the back storage area next tot eh ice machine and mop sink. The mop water in a mop bucket was being changed frequently enough.
|
|
09/28/2017
Inspection, Routine
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee washed his hands without using soap and for less than 15 seconds.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A plastic tub was stored in the basin of the back hand sink.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Breaded cooked chicken was 65°F on a table in the front kitchen. Rice noodles were 54°F in the cold top reach-in refrigerator.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Bagged onions were stored on the floor. Bulk food storage bins were not covered.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Non-food grade containers were used to store food. in the walk-in refrigerator.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Freezer door gaskets were torn.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The can opener blade was soiled.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The walk-in shelves were soiled with food residue. The interior of the freezer was soiled.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Utensils were stored in 75°F standing water.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Forks and spoons for customer self service had the food contact surfaces exposed.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Single-use buckets were reused for food storage.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Floors were soiled under equipment, under walk-in shelves, and behind bulk dry goods.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: Personal items (hair dryer, phone) were stored with food and food service items.
|
|
09/07/2016
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Soy sauce on the cook line cart was contaminated with raw chicken when an employee dripped raw chicken batter into it.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee improperly washed his hands for less than 15 seconds and without soap.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cooked noodles were 45°, shredded cabbage 56°, pork 49°, chicken 71°F on the cook line cold tops. All of these items were double-panned or sitting on top of other pans.
|
| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
|
Inspector Comments: A probe thermometer was not available.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Non-food grade containers were used to store food in the walk-in refrigerator.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The walk-in refrigerator light switch was in poor repair. The door gasket on the upright freezer was in poor repair.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The ventilation hood was soiled with grease. The wire shelf above the food preparation sink was soiled with grease.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Rice scoops were stored in 76°F standing water. Food utensils were stored on the floor under a table on the cook line.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The kitchen floors were soiled around edges, and under equipment.
|
|
09/11/2015
Inspection, Critical Item
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage with a screw cap was stored above food items in the walk in cooler.
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: The following items were not effectively cooling while sitting out on the cook line: beef 78°F, shrimp 101°F, chicken 125°F, egg rolls 94°F, veggies 113°F.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: The following items were sitting out on the cook line not being actively prepared: cooked chilis 60°F, cut cabbage 76°F.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Cold water was not provided at the 3-compartment sink.
|
|
03/09/2015
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A severely dented can of bamboo shoots was stored with other wholesome cans in the dry storage area.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw chicken was stored above raw beef inside both front cold-top refrigerators.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Rice noodles were 115 degrees F in the steam table.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cut lettuce in the main cold-top refrigerator was 44F, cooked noodles were 44F. Portioned containers of cooked chili oil were 71F. A container of cooked chili oil, stored at ambient air temperature, was 72F. Breaded chicken was 50F, egg rolls were 54F in the walk-in cooler.
|
| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
|
Inspector Comments: The sanitizer solution contained greater than 200 ppm chlorine.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: The bulk food storage bins were unlabeled.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Squirt bottles of wine and oyster sauce, at the cooks' line, were not labeled as to their contents. A perforated bag of cabbage was stored directly on the walk-in cooler floor. The bulk rice bin was uncovered.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: A non-commercial grade rice cooker was being utilized for cooking rice in the kitchen. Several pieces of non-commercial grade dishware and cookware were present in the kitchen. A cardboard box was being utilized for food storage inside the walk-in cooler. Grocery-type bags were being utilized for food storage inside the reach-in freezer.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Bare wooden blocks were being utilized as mandolin slicer holsters in the kitchen. The bulk food bin lid was cracked. The two-door reach-in door gasket was torn. The kitchen rolling cart was lined with aluminum foil.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interior bottom of the two-door reach-in freezer was soiled with debris. The deli slicer blade was soiled with dried on food debris. Two oil straining utensils were heavily soiled with grease and dried on food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The cooks' line hood and hood filter covers were soiled with debris. The cold-top cooler lid and sides were soiled with debris. The sides of the cooks' line equipment were soiled with debris. The reach-in cooler door gaskets were soiled with debris. The shelf above the food preparation sink was heavily soiled with grease and debris. The dry storage area shelves were soiled with debris. The walk-in cooler door gasket was soiled with debris. The knife storage drawer interior was soiled with debris. The exterior of the rice cooker was soiled with debris. The exteriors of the bulk food storage bins were soiled with debris.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: In-use utensils, at the food preparation table, were stored in stagnant water measuring 61F. Single service articles were being reused for food storage throughout the facility. Scooping utensils with no handles were stored in the bulk food storage bins.
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
|
Inspector Comments: The dumpster lids were left ajar.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor beneath the cooks' line equipment was soiled with debris. The floor beneath the front service area cold-top coolers was soiled with debris. The floor beneath the food preparation sink was soiled with debris. The wall behind the food preparation sink was soiled with debris. The floor around the edges of the walk-in cooler was soiled with debris. The wall in the dry storage area was soiled with debris. A ceiling tile was missing above the dry storage area. The food preparation sink floor drain was soiled with debris. The three-compartment sink floor drain was soiled with debris. Holes were present in the wall behind the three-compartment sink. Several walk-in cooler floor tiles were broken.
|
| 15a - Non-Critical |
| Other Operations: Personnel: clean clothes, hair restraints, authorized |
|
Inspector Comments: Employee coats were observed hanging from the dry food storage racks.
|
|
12/08/2014
Inspection, Critical Item
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw chicken was stored above sauce in the back room. Raw shrimp and raw eggs were stored above vegetables in the walk-in refrigerator.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee in the kitchen was observed washing their hands without soap.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Gloves were stored in the basin of the prep handsink. An employee was observed washing their hands in the prep sink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An open employee beverage was stored above clean dishes in the back room.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Garlic and oil in the grill area reach-in refrigerator was 62°F.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A chemical bottle was stored next to single use drink cups in the back prep area.
|
|
09/29/2014
Inspection, Critical Item
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw meat was stored above onions in the grill reach-in refrigerator.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee in the kitchen was observed wiping their hands on their apron.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Employee beverages were stored on the back prep table next to the microwave. An employee beverage was stored next to food in the walk-in refrigerator.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Fried chicken and egg rolls in the grill area were 68-75°F. Shrimp and egg rolls in the grill cold top refrigerator were 49°F.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Bottles of chemicals were stored next to a bag of corn starch in the back room.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle in the warewashing area was unlabeled.
|
|
06/10/2014
Inspection, Critical Item
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Shell eggs were stored above vegetables in the walk-in refrigerator. Raw beef and raw chicken were stored above ready to eat food in the grill reach-in refrigerator.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A large pile of leaves was stored in the basin of the grill handsink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Open employee beverages were stored on the back room prep tables. An employee beverage was stored above the grill cold top refrigerator.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Shrimp, bean sprouts, and shredded lettuce in the grill cold top refrigerator were 44-47°F.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle in the warewashing area was unlabeled.
|
|
03/04/2014
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A dented #10 can of bamboo shoots was stored with wholesome cans in the dry store area.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw meat was stored above cooked chicken on the back room shelf.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A bowl was present in the basin of the back room handsink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An open employee beverage was stored above clean dishes in the back room warewashing area
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Spring rolls and sprouts in the grill cold top refrigerator were 44°F and 49F.
|
| 04a - Critical |
| Sanitation: Manual |
|
Inspector Comments: Clean dishes were being sanitized in the three-compartment sink in a solution that was less than 50 ppm residual chlorine.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle in the warewashing area was unlabeled.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: A white powder container in the back room was unlabeled.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: A bag of rice in the back room was stored on the floor. A box of barbeque sauce was stored on the floor.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The interior of the reach-in freezer was lined with cardboard.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Foil was used to line the shelves in the grill area.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interior of the grill reach-in refrigerator was covered in ice. The interior of the reach-in freezer was soiled with food debris. The can opener blade was soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The grill hood was soiled with grease. The exterior of the hot holding unit was soiled with food debris. The exterior of the rice cooker in the kitchen was soiled with food debris. The door gaskets of the refrigerator units were soiled with food debris. The exteriors of the reach-in refrigerators were soiled with food debris.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: A spoon in the kitchen was stored in standing water. A white powder container had a scoop inside with no handle.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Single use bottles of hot sauce were being reused to store other sauces throughout the kitchen.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The mopsink was soiled with debris. The basin of the grill handsink was soiled with food debris. The faucet of the prep sink was leaking.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor sink in the back room was soiled with food debris. The walls in the kitchen were soiled with food debris. The floor underneath the equipment was soiled with food debris.
|
|
12/19/2013
Inspection, Follow-Up
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw meat was stored above sauces in the back room.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Gloves were present in the basin of the kitchen handsink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage was stored on the meat slicer in the kitchen.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Garlic and oil in the grill reach-in refrigerator was 48° F.
|
|
12/09/2013
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A dented #10 can of ketchup was stored with wholesome cans in the dry store area.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw beef was stored above egg rolls in the back room. Raw beef was stored above dumplings in the grill cold top refrigerator.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An open employee beverage was present on the meat slicer in the back room.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Garlic and oil in the grill cold top refrigerator was 63°F. Noodles in the grill cold top refrigerator were 73°F.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: The grill handsink lacked paper towels.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle in the warewashing area was unlabeled.
|
|
09/19/2013
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Raw beef, raw shrimp, and raw pooled eggs were stored above ready to eat food in the walk-in refrigerator.
|
| 02b - Critical |
| Personnel: Wounds properly covered |
|
Inspector Comments: An employee in the kitchen was observed handling food with an open wound on the their finger.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An open employee beverage was stored on the meat slicer. An employee beverage was stored next to single use drink cups in the register area.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Potentially hazardous foods were not maintained at required temperatures. See Field Observations at end of report.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Potentially hazardous foods were not maintained at required temperatures. See Field Observations at end of report.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Air freshener was stored above the rice cooker in the back room.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: A bag of brown rice was stored on the back room floor.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: A domestic cooler was used to store customer iced tea.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interior of the microwaves were soiled with food debris. The interiors of the reach-in freezers were soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The exteriors of the equipment in the grill area were soiled with food debris. The exteriors of the rice cookers were soiled with food debris. The exteriors of the microwaves were soiled with food debris.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Both the container of brown rice and the bag of brown rice in the back room had scoops inside with no handles.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The mopsink was soiled with debris.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor corners, especially underneath equipment, were soiled with food debris.
|
