|
02/03/2022
Inspection, Routine
|
| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
|
Inspector Comments:
2-401.11 Eating, Drinking, or Using Tobacco (C)
- An employee beverage was stored on the counter near the cold-top four door reach-in refrigerator.
Corrective action: The person in charge moved the beverage to an approved location.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments:
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
-Raw chicken was stored above produce in the walk-in refrigerator.
Corrective action: The person in charge moved the raw chicken below the produce.
|
| 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)
-Chopped cabbage (47°F), shredded napa cabbage (48°F), and baby corn (56°F) measured greater than 41°F on the four door reach-in refrigeration unit across from the stove on the cook line.
Corrective action: The person in charge moved the above food product to the refrigeration unit. Discussed proper cold holding temperatures and techniques with the person in charge.
|
| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
Inspector Comments:
4-203.11 Temperature Measuring Devices, Food-Accuracy (Pf)
- The available food probe thermometer failed to measure +/- 2°F when calibrated in boiling water.
Corrective action: The person in charge adjusted the thermometer correctly.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments:
3-302.12 Food Storage Containers Identified with Common Name of Food (C)
-Peanuts were stored in a bulk container without a label on the shelving unit next to the walk-in refrigerator.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments:
3-305.11 Food Storage-Preventing Contamination from the Premises (C)
-Bags of onions and carrots were stored on the floor in the walk-in refrigerator.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
-A wet wiping cloth was stored on the counter out of its sanitizer solution to the left of the four door reach-in refrigeration unit.
|
| 42 - Good Retail Practices |
| Washing fruits & vegetables |
|
Inspector Comments:
3-302.15 Washing Fruits and Vegetables (C)
- The person in charge stated that broccoli and snow peas were not washed before service.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
-The scoop in the bulk container of sugar was stored with the handle touching the food product.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments:
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
-The fan guard in the walk-in refrigerator was soiled.
-The degreaser boxes below the three compartment sink were soiled.
-The counter to the left of the fryer underneath the vent hood was soiled.
-The interior of the four door reach-in cold holding refrigeration unit was soiled.
- The shelf below the preparation sink was soiled.
- The door gaskets on the cold-top reach-in refrigerator were soiled.
- The shelf below the front service counter was soiled.
- The fan guard on the condenser unit in the glass-slide door reach-in refrigerator was soiled.
- The shelf below the rice cooker was soiled.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments:
6-501.18 Cleaning of Plumbing Fixtures (C)
- The exterior of the hand sink in the kitchen was soiled.
- The drain pipes below the three compartment sink were soiled.
- The sprayer on the preparation sink was soiled.
- The basin of the mop sink was soiled.
6-202.14 Toilet Rooms, Enclosed (C)
- The restroom door was not equipped with a self closing mechanism.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
-The ceiling above the preparation table across from the three compartment sink was cracked.
- A hole was present in the wall above the three compartment. sink.
6-501.12 Cleaning, Frequency and Restrictions (C)
-The ceiling above the hot holding units to the right of the vent hood was soiled.
-The wall next to the hot holding units to the right of the vent hood was soiled.
-The caulking on the base of the toilet in the restroom was soiled.
-The caulking on the hand sink in the kitchen was soiled.
-The floor below the three compartment sink was soiled.
- The floor below the preparation sink was soiled.
- The wall below the preparation sink was soiled.
- The ceiling above the three compartment sink was soiled.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments:
6-501.110 Using Dressing Rooms and Lockers (C)
- An employee's cell phone was stored on the preparation table during active food preparation.
|
|
05/04/2021
Inspection, Routine
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments: 2-301.15 Where to Wash (Pf):
An employee rinsed their hands in the food preparation sink. Corrective action: The person in charge directed the employee to wash their hands in the designated hand washing sink.
2-301.12 Cleaning Procedure (P):
An employee washed their hands without using soap. Corrective action: Discussed proper hand washing with the person in charge. The person in charge directed the employee to wash their hands with soap and water.
|
| 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):
Tofu (45°F) and raw chicken (45°F) measured above 41°F in the single door cold top reach in refrigerator on the cook line. Corrective action: The person in charge readjusted the refrigerator temperature to measure 41°F at the time of inspection. Discussed proper cold holding temperatures with the person in charge.
|
| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
|
Inspector Comments: 3-501.15 Cooling Methods (Pf):
Pasta (44°F) was improperly cooling with a lid on the rack in the walk in refrigerator.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C):
Multiple white seasonings were not labeled as to their contents on the rack in front of the cook line.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C):
Ready to eat pork and chicken were stored in non food safe grocery bags in the stand up freezer and single door reach in refrigerator in the kitchen.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C):
A scoop without a handle was stored in contact with potato flour on the shelf below the meat slicer.
|
| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
|
Inspector Comments: 4-502.13 Single-Service and Single-Use Articles-Use Limitations (C):
Numerous single use containers of soy sauce were used for the storage of other foods.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-202.16 Nonfood-Contact Surfaces (C):
Duct tape, that is not smooth and easily cleanable, was present on the ceiling tile above the two door stand up reach in freezer.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C):
The interior of the three door stand up reach in freezer was soiled.
The exterior of the bulk food storage bins was soiled.
The rack to the right of the food preparation sink was soiled.
The fan covers in the walk in refrigerator were soiled.
The cart in front of the wok station was soiled.
The fan covers in the four door cold top reach in refrigerator were soiled.
The exterior of the microwave below the food preparation sink was soiled.
The shelf above the three compartment sink was soiled.
The interior of the single door cold top reach in refrigerator was soiled.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments: 5-501.17 Toilet Room Receptacle, Covered (C):
A covered trash receptacle was not provided in the restroom.
6-501.19 Closing Toilet Room Doors (C):
The restroom door was not self closing.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C):
The wall below the food preparation sink was soiled.
The floor below the three compartment sink was soiled.
The floor drain below the three compartment sink was soiled.
The floor below the equipment on the cook line was soiled.
The ceiling and wall to the right of the cook line were heavily stained with grease.
The floor drain below the cook line was soiled.
The wall behind the cook line was soiled.
The wall above the the hot holding unit was dusty.
The wall above the two door stand up reach in freezer was dusty.
The seal around the toilet was soiled.
|
|
03/16/2020
Inspection, Routine
|
| 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)
Garlic and oil (48°F) was stored above 41°F in the four door cold top reach in refrigerator on the cook line. Corrective action: Discussed proper cold holding temperatures with the manager.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C)
Ready to eat breaded pork and chicken were stored in non food safe grocery bags in the stand up freezer and single door reach in refrigerator in the kitchen.
|
| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
|
Inspector Comments: 4-502.13 Single-Service and Single-Use Articles-Use Limitations (C)
Numerous single use containers of soy sauce were used for the storage of other foods.
|
| 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 gasket was torn on the two door stand up freezer.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The interior was soiled on the three door stand up reach in freezer.
The exterior was soiled on the bulk food storage buckets.
The rack was soiled to the right of the food preparation sink.
The fan covers were soiled in the walk in refrigerator.
The cart was soiled in front of the wok station.
The fan covers were soiled in the four door cold top reach in refrigerator.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments: 5-501.17 Toilet Room Receptacle, Covered (C)
A covered trash receptacle was not provided in the restroom.
6-501.19 Closing Toilet Room Doors (C)
The restroom door was not self closing.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
The wall was soiled below the food preparation sink.
The floor was soiled below the three compartment sink.
The floor drain was soiled below the three compartment sink.
The floor was soiled below the equipment on the cook line.
The ceiling and wall were heavily stained to the right of the cook line.
The seal around the toilet was soiled.
The floor drain below the cook line was soiled.
The floor below the racks in the walk in refrigerator was soiled.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
Floor tile throughout the kitchen was cracked.
A hole was present in the wall to the left of the food preparation sink.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: 6-501.110 Using Dressing Rooms and Lockers (C)
An employee jacket was stored with consumer single service items on the storage rack in the hallway.
|
|
09/13/2019
Inspection, Routine
|
| 01 - Foodborne Illness Risk Factors |
| Person in charge present, demonstrates knowledge, and performs duties |
|
Inspector Comments: 2-103.11(I) Person-In-Charge-Duties (Pf)
The person in charge was not actively monitoring food temperatures throughout the day. A temperature log was provided.
|
| 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)
The following items were stored above 41°F in the three door cold top reach in refrigerator on the cook line: raw chicken (47°F-50°F), pooled eggs (47°F), and garlic and oil mixture (63°F).
Sweet and sour pork (45°F-50°F) and cooked breaded chicken (46°F) was stored above 41°F in the single door cold top reach in refrigerator. Follow up to occur.
|
| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
|
Inspector Comments: 3-501.15 Cooling Methods (Pf)
Cooked rice (110°F) was improperly cooling at room temperature to the left of the back kitchen exit door.
Cooked pasta (54°F) was improperly cooling with a lid in the walk in refrigerator.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
A scoop without a handle was stored in the cornstarch, salt and sugar containers.
|
| 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 gasket was torn on the three door stand up reach in freezer.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The interior was soiled on the three door stand up reach in freezer.
The exterior was soiled on the bulk food storage buckets.
The rack was soiled to the right of the food preparation sink.
The fan covers were soiled in the walk in refrigerator.
The cart was soiled in front of the wok station.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
The wall was soiled below the food preparation sink.
The floor was soiled below the three compartment sink.
The floor drain was soiled below the three compartment sink.
The floor was soiled below the equipment on the cook line.
The ceiling and wall were heavily stained to the right of the cook line.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
Floor tiles were cracked and missing throughout the kitchen.
|
|
04/03/2019
Inspection, Routine
|
| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
|
Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C)
An unapproved employee beverage was stored on the three door cold top reach in refrigerator across from the wok station on the cook line.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: 3-501.16(B) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Raw chicken wings were 45°F in the single door cold top reach in refrigerator across from the fryers.
Pooled eggs (46°F) and garlic with oil (62°F) were above 41°F in the three door cold top reach in refrigerator across from the wok station. Discussed proper cold holding temperatures with the manager.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: 7-201.11 Separation-Storage (P)
Cycle engine oil was stored above the mop sink to the right of the food preparation sink. The manager removed the engine oil immediately.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments: 6-501.111 Controlling Pests (C)
Several ants were observed on the food preparation table and underneath the meat slicer to the left of the hand sink in the kitchen.
|
| 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 was torn on the two door stand up reach in freezer in the kitchen.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The interior was soiled of the three door cold top reach in refrigerator across from the wok station.
The compressor was soiled on the three door cold top reach in refrigerator across from the wok station.
The rack was soiled to the right of the food preparation sink.
The door gasket was soiled on the single door cold top reach in refrigerator across from the fryers.
The condenser fan cover was soiled in the walk in refrigerator.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments: 5-501.17 Toilet Room Receptacle, Covered (C)
The trash receptacle was not covered in the restroom.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
The floor tile was cracked in the hallway leading to the dry storage area.
The floor tile was cracked in the walk in refrigerator.
The floor tile was cracked underneath the food preparation table to the left of the mop sink.
The floor tile was missing underneath the three compartment sink.
The floor tile was cracked in front of the fryers on the cook line.
6-501.12 Cleaning, Frequency and Restrictions (C)
The ceiling and wall was soiled above the hot holding unit to the right of the wok station.
The floor was soiled underneath the equipment on the cook line.
The floor drain was soiled to the left of the food preparation sink.
The floor drain was soiled to the left of the double burner on the cook line.
The wall and ceiling was soiled above the service counter.
|
|
06/20/2018
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A dented can of bamboo shoots and a dented can of baby corn were stored with wholesome cans on the dry storage rack. Discussed dented can policy with the manager.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: The same utensil was used for raw beef, raw pork and raw chicken without washing between uses. Raw chicken was stored above ready to eat foods in the walk in refrigerator. Discussed proper storage levels with the manager.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed washing their hands without using soap. Discussed always using soap and washing hands for at least 20 seconds with the manager.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed rinsing their hands in the food preparation sink and then wiping their hands on their apron. Discussed proper hand washing with the manager.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Raw chicken (49°F) and raw pork (47°F) were above 41°F on the cold top reach in refrigerator across from the wok station. Raw shrimp was 62°F in the walk in refrigerator. Discussed proper cold holding temperatures with the manager.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Wing insects were observed throughout the kitchen. Discussed pest control with the manager.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle was not labeled as to its contents underneath the three compartment sink. Discussed properly labeling chemical bottles with the manager.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Several containers were not labeled as to their contents on the cook line.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Linens were improperly used to cover food in the walk in refrigerator.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The shelves were rusty across from the three compartment sink. The shelves were rusty underneath the food preparation table.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The spray nozzle was heavily soiled on the food preparation sink. The door gasket was soiled on the reach in freezer. The reach in freezer was soiled. The light switch was heavily soiled in the restroom. The cold top reach in refrigerator was soiled across from the wok station.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Utensils were stored in 73°F standing water next to the rice warmer.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Single service containers were being used to store food products in the walk in refrigerator.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor underneath the three compartment sink was soiled. The tile was cracked in the hallway by the restroom. The wall and ceiling were heavily soiled to the right of the wok. The ceiling tile was missing above the walk in refrigerator.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: The caulking was in disrepair around the toilet in the restroom.
|
|
11/16/2017
Inspection, Critical Item
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed donning gloves without washing their hands prior in the preparation area. An employee was observed washing their hands without using soap.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed wiping their hands on a common towel on the cook line.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Containers of cut leafy greens and sprouts measured 46°F to 49°F on the table across from the wok.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Rodent droppings were observed to the right of the back door, under the three compartment sink, and to the left of the walk in cooler.
|
| 07b - Critical |
| Pest Control: Pesticide application |
|
Inspector Comments: An unapproved pesticide was stored by the front register.
|
|
07/28/2017
Inspection, Critical Item
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw chicken was above raw pork and both raw food items were above fresh produce in the walk in cooler.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed touching their face then prepared food without washing their hands prior in the preparation area.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Multiple employees were observed wiping their hands on the aprons in the preparation area.
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: Cooked rice in a deep, plastic container made on 7/27/17 measured 55°F in the walk in cooler.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Pooled eggs (49°F), cooked noodles (45°F), and shredded lettuce (47°F) were above 41°F in the reach in cooler across from the wok.
|
| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
|
Inspector Comments: The kitchen hand sink was blocked by multiple buckets making it inaccessible for hand washing.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: Two chemical spray bottles were not labeled as to their contents stored below the three compartment sink.
|
|
01/18/2017
Inspection, Routine
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Two jugs were stored in the basin of the hand sink.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Eggs (46°F) were above 41°F in the cold top across from the cook line. Cabbage (50°F) and bean sprouts (50°F) were above 41°F sitting out across from the cook line.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Common towels that were not smooth or easily cleanable were being used to cover food. The door gasket was torn on the cold top reach-in refrigerator next to the cook line.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: The light in front of the walk-in refrigerator was not functioning.
|
|
07/13/2016
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A severely dented can of bamboo shoots was stored on the shelf with other wholesome cans.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Breaded chicken was 65-100°F sitting out next to the cook line. Sliced cabbage was 65°F sitting out next to the cook line.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not present at the cook line hand sink.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Food was being covered with common towels that were not smooth or easily cleanable.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: There was a greater than 1/4 inch gap between the back door and door frame.
|
