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07/22/2019
Inspection, Routine
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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 by the 3-compartment sink was used to fill a container with water. Corrective Action Hand sink hygiene was discussed with the manager
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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)
Cut bagged cabbage was 51°F above the cold-top refrigerator by the flat-top grill. Corrective Action: The cabbage was moved further into the refrigerator.
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| 34 - Good Retail Practices |
| Plant food properly cooked for hot holding |
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Inspector Comments:
3-401.13 Plant Food Cooking for Hot Holding (Pf)
Chow mein with cabbage and celery was cooked to 112°F prior to hot holding. Corrective Action: The chow mein was recooked to a temperature over 140°F.
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08/28/2018
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee returned to the kitchen after eating and touched clean equipment and scooped ice without washing their hands beforehand. Inspector educated employee on times to wash their hands.
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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: Cut cabbage in the prepping cold-top refrigerator was 47°F. Some product was removed from the container to be below the fill line so that the food was maintained at or below 41°F.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The fryer wheels were soiled with grease accumulation.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The walk-in refrigerator metal base coving was rusted and in disrepair.
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08/31/2017
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee near the serving line was observed washing their hands for less than 20 seconds. An employee involved in warewashing operations was observed switching from dirty to clean dishes without washing their hands in between.
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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: Garlic sauce marked keep refrigerated was 68°F stored in a pan on the grill line chefs cart.
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| 04a - Critical |
| Sanitation: Manual |
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Inspector Comments: An employee was observed washing a large rice cooker pot in the three compartment sink and failed to perform the sanitization step.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Several floor drains were soiled with food debris.
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02/09/2017
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Cross-contamination was not prevented between raw chicken being weighed in a scale next to and above cut vegetables in the upper portion of the cold-top refrigerator.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee at the warewashing area hand sink washed their hands without soap. An employee at the cold top refrigerator weighed raw chicken with a scoop then worked with cooked chicken without washing their hands in between. An employee at the flat grill donned a single-use glove then handled food without washing their hands beforehand.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The ventilation hood caulking was missing and torn.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The three-compartment sink faucet handles were soiled with grime. The walk-in refrigerator condenser drain line was soiled with mold. The walk-in freezer condenser drain line was soiled with ice accumulation.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: The temperature of quaternary ammonia sanitizing solution (58°F) in the three-compartment sink was less than 75°F.
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| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: The outdoor garbage dumpster lids were open.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The walk-in refrigerator ceiling was soiled with mold and dust. The soda machine floor drain was soiled with slime mold. The floor under the hot water heater was soiled with grime.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light tube in the walk-in refrigerator was not functioning. A light bulb in the ventilation hood was not functioning.
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| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
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Inspector Comments: Approved employee beverages in the soda machine cabinet were stored next to open sleeves of single-service lids.
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03/24/2016
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee at the three-compartment sink was observed touching dirty dishes then engaging in cooking without washing their hands.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Approved employee beverages under the soda machine were stored next to open sleeves of single-service lids.
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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: Garlic and ginger sauce at the cooks' line (69°F) was stored above 41°F for less than four hours.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The caulking in the ventilation hood was in disrepair. The caulking over the right cooking wrench was in disrepair and soiled with grime and mold. The caulking at the three-compartment sink and at the two-compartment sink was soiled with mold and was in disrepair.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The left condenser fan guard in the walk-in freezer was soiled with dust. The condenser fan guards in the walk-in refrigerator were soiled with dust. The underside of the left cooking wrench was soiled with grease. The wheels of the cooking equipment were soiled with grease. The dry utensil shelves were soiled with food and grime.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Clean dishes over the three-compartment sink were stacked wet and nested.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floors under the cooks' line were soiled with grime. Several holes in the wall were observed in the following locations: to the left of the three-compartment sink, above and near the mop sink, and over the employee coat rack.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A single light tube in the walk-in refrigerator was not functioning.
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03/10/2015
Inspection, Routine
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| 02b - Critical |
| Personnel: Wounds properly covered |
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Inspector Comments: An employee involved in food preparation was observed working with multiple finger bandages and failed to wear gloves over the wounds.
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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: Raw chicken, shredded cabbage, and liquid eggs were 46 - 52°F in the reach in cooler across from the glass door vegetable cooler.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gasket on the walk in freezer was torn. The caulking on the ventilation hood was torn.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The caulking on the three compartment sink was soiled with mold. The cold holding drawers on the grill line were soiled with food debris. The fire suppression nozzles under the ventilation hood were soiled with grease.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Several containers were stacked wet on the dish storage rack.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Several food containers were stored next to chemicals on the rear kitchen storage rack.
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03/05/2014
Inspection, Routine
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The caulking on the three compartment sink was torn. The door gasket on the grill line reach in freezer was torn. The metal flashing around the wok station and ventilation hood was not sealed to the wall.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The clean dish drying rack near the three compartment sink was soiled with food residue. The door to the walk in cooler was soiled with sticky residue.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor behind the fryer was soiled with grease.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: The light in the walk in freezer was not functioning properly.
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| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: A gap was present under the back door large enough for pest entrance into the kitchen.
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