|
11/08/2021
Inspection, Re-Inspection
|
| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
|
Inspector Comments: Pho broth was 54 °F after cooling for 6 hours in the walk-in refrigerator.
Corrective Action: Improperly cooled pho broth was voluntarily discarded (see voluntary condemnation).
|
| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
|
Inspector Comments: A bowl of tofu soup located on the food preparation table was 92°F which was less than 135°F.
Corrective Action: Tofu soup was reheated and was held at 135°F.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments: Date marking was not being used for required foods in the walk in refrigerator.
Corrective Action: The inspector reviewed date-marking requirements with the person in charge.
|
|
10/26/2021
Inspection, Routine
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments: An employee was observed washing hands with her gloves on. Raw meats were stored next to ready to eat cooked food items in the walk-in refrigerator.
Corrective Action: Hand washing procedures and glove usage were discussed with employees. Staff moved all food items to approved locations based off cooking temperature/hierarchy.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: The final rinse of the kitchen chlorine dish machine did not reach at least 50 ppm chlorine residual. Several soiled dishes were stored as clean within the ware washing area.
Corrective Action: Dishwasher washed, rinsed and sanitized the soiled utensils. The operator agreed to submit a maintenance request. The inspector requested to use the 3-compartment sink and to use the test strips to determine the proper strength of the sanitizer.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: Fish Sauce (prepared on-site) was 57°F, and peanut sauce (prepared on -site) was 52 °F in bowls on the main kitchen preparation table.
Corrective Action: The above food items were moved to the two door reach in refrigerator.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments: The back door to the facility was propped open, allowing for the possible entry of pests.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: Several take-out boxes on the shelf next to the rice cooker were exposed to splashes from the hand washing sink. Multiple buckets of food in the walk-in freezer were not stored at least 15 cm (6 inches) above the floor. Foods prepared on the assembly line below the dusty ceiling vents were not protected against possible contamination.
|
| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
|
Inspector Comments: Single-service and single-use articles were reused throughout the facility.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: The front face plate of the kitchen ice machine was missing. Caulking at the ware wash area was moldy. Plastic grocery bags were used as food storage container and coverings throughout the entire kitchen. Storage racks in the walk-in refrigerator were rusted. Cardboard was used to line shelving surfaces throughout the facility.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: The interior of the microwave was soiled with food debris. The sides of the walk-in refrigerator door were held in place with tape that was not smooth and easily cleanable. Multiple cardboard storage boxes throughout the cook line and preparation line area were soiled with grease and food debris. Floor drain to the preparation sink was soiled with grime.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: The kitchen hand sink next to the walk-in refrigerator was slow to drain. The mop sink located by the hot water heater was blocked by stacks of boxes. Toilets were used as a service sink for the disposal of mop water and similar liquid waste.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments: The men's and women's restrooms were not equipped with self-closing doors.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: The ceiling vent openings were soiled with dust and debris. The walls adjacent to the cook line were not cleaned with a frequency enough to prevent accumulation of grease.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: Several personal medications were stored on the ledge above the hand sink to the left of the walk in cooler.
|
|
10/22/2019
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: Facility was unable to provide a copy of certified food protection manager certificate at time of inspection.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: Sprouts (58°F), shredded lettuce (52°F) were above 41°F at the cook line preparation table. Corrective Action: Proper cold holding temperature was discussed with operator, ice water was added to the sprouts and the lettuce was moved into a reach-in refrigerator.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments: None of the food items were properly date marked as required per regulation requirements.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: Plastic grocery bags were used to store food throughout the entire facility. The exterior walls of the ice machine was reconstructed with cardboard, plastic forks, mis-matched HVAC filter panels and tape, neither of which were smooth and easily cleanable. The grill line reach-in refrigerator door gasket was soiled with torn.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: The exterior of the kitchen dish machine was soiled with grime. The shelving above the dish machine was soiled with food debris. Cardboard was used to line various shelving in the walk-in freezer.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: The floor and wall areas underneath and around cook line equipments were severely soiled with grease, grime and food debris. The floors inside the walk-in refrigerator was soiled with food debris. Multiple ceiling ventilation covers were soiled with dust. The floor underneath the drain board at the three compartment sink was soiled with grime.
|
|
04/16/2019
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C); Facility does not have a certified food protection manager certification.
|
| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
|
Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C) ; Multiple employee beverage containers were stored above customer food items in the walk-in refrigerator.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 6-301.14 Handwashing Signage (C); Signage to remind employees to wash their hands were not available at hand sinks throughout the facility.
|
| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
|
Inspector Comments: 3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P); Grilled pork (85°F) was below 135°F at the cook line preparation counter. Corrective Action: Proper hot holding temperature was discussed with employee.
|
| 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); Shredded lettuce (53°F), bean sprouts (45°F), rice noodles (46°F) were above 41°F at the cook line preparation counter. Corrective Action: Proper cold holding temperature and parameters were discussed with employees.
|
| 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 food storage containers throughout the kitchen were not properly labeled as to its content.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments: 4-903.12 Prohibitions (C); Single use containers were stored in the mens restroom.
4-903.11(B) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C); Cleaned plates were stored unprotected above the preparation sink.
|
| 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); Door gasket to the grill station meats refrigerator was torn. Door gasket to the front service counter reach-in refrigerator was torn.
4-401.11 Equipment, Clothes Washers, Dryers and Storage Cabinets, Contamination Prevention-Location (C); Caulking to the ware wash area was moldy.
4-101.11 Characteristics-Materials for Construction and Repair (C); Plastic grocery bags were used as food storage container and coverings throughout the entire kitchen.
4-202.16 Nonfood-Contact Surfaces (C); Storage racks in the walk-in refrigerator were rusted.
4-101.19 Nonfood-Contact Surfaces (C); Cardboard was used to line shelving surfaces throughout the facility.
|
| 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); Multiple cardboard storage boxes throughout the cook line and preparation line area were soiled with grease and food debris. The interior of the grill station meats refrigerator was soiled with food debris and grime. The door gasket to the grill station meats refrigerator was soiled with food debris. The ventilation hood above the cook line was soiled with soot. The sides and the top of the dish machine was soiled with grease, grime and food debris. Floor drain to the preparation sink was soiled with grime. The ice machine door ledge was soiled with dust and grime. The door gaskets to the front service counter reach-in refrigerator was soiled with food debris and mold.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: 5-202.13 Backflow Prevention, Air Gap (P); The sprayer at the ware wash sink was hanging below the flood rim of the sink.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C); Floors and walls underneath the ware wash sink were soiled with food debris and grime. Floors to the walk-in refrigerator was soiled with food debris and grime. Floors to the walk-in freezer was soiled with food debris.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C); Multiple storage racks were held in place by threaded plastic rope and metal wires.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: 6-303.11 Intensity-Lighting (C); Multiple lights were not in operational order at the cook line ventilation hood. A light was not in operational order in the walk-in refrigerator.
|
|
05/03/2018
Inspection, Routine
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed donning gloves without first washing their hands. The employee was educated on proper hand washing.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: The following items were observed held out of temperature control on the cold top refrigerator by the cook line: Cooked chicken (50F) and sliced tomatoes (46F). An employee moved the food items to the reach-in refrigerator.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The automatic dish machine produced a concentration of less than 50ppm chlorine residual sanitizer at the dish surface. Follow up needed.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Hydrogen peroxide was stored above the hand sink to the left of the walk-in refrigerator. An employee moved the item to an approved location.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: The scoop handle in the ice bin at the soda machine by the front counter was stored with the handle touching the ice.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Various food items were stored in single-use grocery bags throughout the facility. Several non-commercial grade containers were used to store food items throughout the facility.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Cutting boards throughout the facility were scored. The walk-in refrigerator door gaskets were torn.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The walk-in refrigerator and walk-in freezer food storage shelves were soiled. The top of the dish machine and vent above the dish machine were soiled with debris. The vent above the cook line was soiled with grease. Preparation tables throughout the facility were soiled. The exterior of all equipment was soiled with debris.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Ready to use plates above the preparation area were stored with their food contact surfaces exposed.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Reuse of single use containers was observed throughout the facility for food storage.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The walk-in freezer and walk-in refrigerator floor was soiled with debris. The floors and ceilings in the kitchen were soiled.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: The mop sink located by the hot water heater was blocked by stacks of boxes. The back door to the facility was observed with gaps greater than a quarter inch.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: The mens and womens restrooms were not equipped with self-closing door mechanisms.
|
|
04/06/2017
Inspection, Routine
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Bean sprouts were 67°F, and shredded lettuce was 64°F in bowls on the main kitchen preparation table. Bean sprouts in a bucket stored in the food preparation sink were 64°F.
|
| 04a - Critical |
| Sanitation: Manual |
|
Inspector Comments: An employee was observed rinsing a bowl in the three compartment and then failed to rinse and sanitize the utensil before returning it to service.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The automatic dishmachine produced a concentration of less than 50ppm chlorine residual sanitizer at the dish surface.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Several personal medications were stored on the ledge above the handsink to the left of the walk in cooler.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle stored under the handsink to the left of the walk in cooler was unlabeled as to its contents.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: An absorbent cloth towel was being used to cover lettuce in the walk in cooler. Several non commercial grade plastic containers were being used to store food items at the front counter smoothie station.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Several dishmachine glass racks were in disrepair. Cardboard was being used to line several shelves in the kitchen area. A metal shelf at the front counter area was repaired with duct tape.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The table top can opener blade was soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The metal shelves above the three compartment sink were soiled with grime. The ventilation hood filters were soiled with grease. The bottom shelves under the two main kitchen food preparation tables were soiled with food debris. The door gaskets on the grill line two door reach in cooler were soiled with food residue.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Single service plastic spoons were being used as spice scoops on the grill line chefs cart.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Single service items were being stored in the mens customer restroom.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Several single service containers were being reused in the facility for food storage.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor edges under several pieces of equipment in the main kitchen area were soiled with grime. Several floor drains in the kitchen were soiled with food debris. The floor in the walk in freezer was soiled with grime. A piece of carpet was used to line the floor in the walk in freezer. The ceiling vents in the customer restrooms were soiled with dust.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Several lights in the kitchen were not functioning. Several lights in the customer restrooms were not functioning.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: The back door to the kitchen was left open.
|
|
03/11/2016
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw meats were stored next to ready to eat cooked food items in the reach in-cooler by the fryer line. Cracked eggs were stored above ready to eat and cooked foods in the walk-in refrigerator.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: 2 sliced tomatoes (55°F), 2.5lbs bean sprouts (49°F), and 3 whole raw eggs (85°F) were not at or below 41°F after 4 hours.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A can of unapproved pesticide was observed being stored in the kitchen area.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle was not labeled in the kitchen area.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Pineapples were observed being stored under a hand sink at the front entrance in the kitchen.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Non-commercial grade juicer was observed. Non-commercial grade food storage containers were used in the walk-in refrigerator.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Multiple torn door gaskets were observed throughout the facility. Cardboard and carpet were observed on shelves and on the floor in the walk-in freezer. The vent hood at the fryer station was heavily soiled with grease. Caulking in the vent hood at the grill line was peeling. Multiple walls and surfaces had tape on their surfaces.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: Both reach-in cooler interiors were soiled with food debris and liquids.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: Multiple door gaskets for the reach-in coolers were soiled with food debris.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Uncovered plates were observed above the preparation sink. Multiple knives were observed being improperly stored on the central rack in the kitchen.
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
|
Inspector Comments: The garbage bin lids were open.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Holes were observed in the ceiling in the kitchen. The air vent in the kitchen was soiled with dust.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Multiple lights were non-functional throughout the facility.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: The back door in the kitchen was open to the outside premises.
|
|
03/04/2015
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: The same pair tongs used to handle raw meat was being used to handle cooked items.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Beef was 50°F in the cold-top cooler across from the grill. Cut tomatoes were 48°F and fried chicken was 54°F on top of the cold-wells in the cold-top cooler across from the fryer. Shredded lettuce was 55°F on the food preparation table.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Soap was not provided to the waitstation handsink.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Tape was wrapped around a food pot handle. The cold-top cooler door gaskets were torn. Clean bowls were stored in a cardboard box soiled with grease and food debris. The shelf below the food preparation table was rusted.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: Thermometers were not provided to the cold-top coolers.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: Pots stored on the food preparation table were soiled with food debris. A cutting board and knife was soiled with food debris on the food preparation table. Scissors stored on the food preparation table were soiled with food debris. The interior of both cold-top coolers was soiled with food debris. Utensils stored on the clean utensil rack were soiled with food debris. A plate and a bowl stored on the food preparation table were soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The exterior of both cold-top coolers was soiled with food debris. The pre-rinse sprayer was soiled with debris and mold. The shelves above the three-compartment sink were soiled with dust and grease.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Single service utensils were stored at opposing ends in a box near the food preparation table.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Tape was present on the wall above the cold-top cooler across from the grill. The floor sink below the three-compartment sink was soiled with food debris. The floor was soiled with debris near the ice machine.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light was not functioning above the ice machine.
|
| 14e - Non-Critical |
| Physical Facilities: Ventilation |
|
Inspector Comments: The ceiling vent above the kitchen was soiled with dust and debris.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: The back door was propped open. The premises near the back door were not well maintained.
|
|
04/23/2014
Inspection, Routine
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Grocery sacks were being used to store food items. The racks in the walk-in cooler were rusted.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The reach-in cooler door gaskets were torn. The hood caulking was torn. The hood filters were severely burnt.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The reach-in and walk-in cooler door handles were soiled with food debris. The three-compartment sink caulking was moldy. The dry storage shelves were soiled with food debris.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floors under the equipment were soiled with debris. The walls behind the stove were soiled with grease. The walk-in cooler ceiling was soiled.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light was not functioning in the walk-in cooler.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: The back door was propped open.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: The restroom toilets need to be re-caulked.
|
|
01/22/2014
Inspection, Routine
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed putting on new gloves without washing their hands.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: A beef roast at 48°F and rice at 50°F in the walk-in cooler were not at 41°F or below.
|
| 03g - Critical, Food Borne Illness Risk |
| Food Temperature Control: Adequate equipment to maintain food temperatures |
|
Inspector Comments: The ambient air temperature of the walk-in cooler was 45°F. Do not store potentially hazardous foods in the cooler until it has been fixed.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: There was food on the floor of the walk-in freezer.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Food items throughout the facility were stored in plastic grocery sacks.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The front reach-in cooler door gaskets were torn. The shelves throughout the facility were lined with cardboard. The walk-in cooler door handle was broken. The caulking on the interior of the hood was torn.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: The food contact surface of the utensils in the front were not facing the same direction.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Several holes were present in the walls throughout the facility. The ceiling vent was soiled with dust. The ceiling was stained.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light was not functioning in the walk-in cooler.
|
