|
08/14/2019
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: A certified food protection manager was not associated to this facility. (Core)
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: The cook line hand-washing sink was not equipped with soap. The back kitchen hand-washing sink was not equipped with soap or paper towels.
Corrective Action: Soap and paper towels were provided at the hand washing sinks. (Priority Foundation)
Proper hand washing signs reminding employees to wash their hands were not available at several hand washing sinks. (Core)
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: The concentration on the sanitizer bucket was greater than 200ppm chlorine residual.
Corrective Action: Inspector had the facility remix the solution to reach between 50ppm-200ppm chlorine residual. (Priority)
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: Two dented cans of pineapple in syrup were observed on a rack next to other wholesome cans.
Corrective Action: The person in charge placed the cans aside to obtain reimbursement. (Priority Foundation)
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: Several soiled wiping cloths were stored outside of their sanitizer buckets. A sanitizer bucket was stored on the kitchen floor. (Core)
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: A spoon was stored in a container of ice water. (Core)
|
| 54 - Good Retail Practices |
| Garbage & refuse properly disposed; facilities maintained |
|
Inspector Comments: The facility’s dumpster was missing a lid. (Core)
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: The floor was soiled with food debris throughout the kitchen. The ceiling tiles were in disrepair throughout the facility. (Core)
|
|
08/29/2018
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw chicken was stored above raw ground pork in the walk-in refrigerator.
Corrective action: The person in charge moved the chicken to an approved location.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Unapproved employee beverages were stored near cooked pork on a shelf below the preparation table across from the three-compartment sink.
Corrective action: The person in charge moved the beverages to an approved location.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Raw pork measured 69°F on a rolling cart near the preparation sink.
Corrective action: The person in charge moved the pork to the walk-in refrigerator.
|
| 07b - Critical |
| Pest Control: Pesticide application |
|
Inspector Comments: An adhesive fly strip was hung above bulk containers of flour and sugar across from the ware washing area.
Corrective action: The person in charge moved the fly strip to an approved location.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: An unlabeled chemical spray bottle was stored below the preparation sink.
Corrective action: The person in charge labeled the bottle as to its contents.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets on the walk-in refrigerator were torn. The kick plate to the reach-in refrigerator was missing. The handle to a knife on the cutting board across from the preparation sink was wrapped in tape. The door gasket on the cold-top reach-in refrigerator was torn. The scoop in the rice bin across from the three-compartment sink did not have a handle.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: The thermometer for the walk-in refrigerator was non-functioning.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The cutting board on the cold-top refrigerator across from the cook line was stained.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The dry storage shelves in the back of the kitchen were soiled. Ice build-up was present on the condenser unit in the walk-in freezer. The shelves in the walk-in freezer were soiled. The vent in the walk-in refrigerator was soiled with dust. The shelves in the walk-in refrigerator were soiled. The fan guard in the reach-in refrigerator was soiled. The shelf above the preparation sink was soiled. The fan near the three compartment sink was soiled. The exterior of the wok was soiled. The exterior of the stove was soiled. The interior of the ice machine was soiled.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: Wiping cloths were stored out of their sanitizer bucket on the preparation table near the preparation sink.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The caulking on the hand sink near the preparation sink was in disrepair. The caulking on the preparation sink was in disrepair. The caulking on the hand sink near the cook line was in disrepair. The caulking on the mop sink was soiled. The caulking on the hand sink in the mens and womens restrooms was soiled.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The coving near the walk-in freezer and walk-in refrigerator was in disrepair. The back door was soiled. The wall below the hand sink and preparation sink was soiled. The floor near the cook line was in disrepair. The ceiling above the cook line was soiled. The wall near the three-compartment sink was in disrepair. The walls surrounding the mop sink were in disrepair. The wall behind the ice machine was soiled. The wall behind the cold-top refrigerator across from the cook line was soiled. The ceiling above the wait station area was soiled.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Numerous lights in the back room were unshielded.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: A large amount of unused equipment was stored throughout the kitchen.
|
|
09/15/2017
Inspection, Critical Item
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee on the cook line failed to wash his hands between changing tasks from non-food handling to handling food.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Cooked pork near the cook line was held at 125°F.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Raw chicken near the cook line was held at 69°F.
|
| 07b - Critical |
| Pest Control: Pesticide application |
|
Inspector Comments: A fly strip was hung above bulk containers of sugar, flour, and salt.
|
|
06/05/2017
Inspection, Follow-Up
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A bowl was stored in the basin of the preparation area hand sink.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee at the cook line was observed handling ready to eat garnishes with her bare hands.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Black bean sauce near the cook line was 114°F.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A hose with attached spray nozzle was used to pre-rinse dishes, and did not have a backflow prevention device rated for such use.
|
|
05/22/2017
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw pooled eggs were stored above ready to eat foods in the reach-in refrigerator.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed cracking raw eggs then handling clean utensils without washing his hands between tasks.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An uncovered employee beverage was stored above foods at the cook line.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: A cooked onion and black bean soup at the cook line was held at room temperature and measured 113°F.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Raw squid was held at 54°F on the back preparation table. Raw pork and beef were held at 46°F in overfilled containers in the cold top refrigerator, and mussels were held at 50°F. Cut cabbage was held at room temperature on the cook line and measured 72°F. In the walk-in refrigerator raw pork was held at 55°F and cooked chicken was 59°F.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A hose with attached spray nozzle was left under pressure at the mop sink.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not provided to the hand sinks at the cook line and preparation area.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Numerous small flying insects were observed in the kitchen.
|
| 07b - Critical |
| Pest Control: Pesticide application |
|
Inspector Comments: An unapproved flying insect killer was used in the facility.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Bleach and de-greaser were stored above clean utensils near the ware washing area.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Foods were thawing and cooling at room temperature in the preparation area.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets on the reach-in refrigerator were torn. The condenser unit in the walk-in refrigerator was leaking into a metal pan.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The fan which was used to cool dumplings was soiled with flour. The exterior of all refrigerators was soiled with grease and food debris.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The walls near the ventilation hood were heavily soiled with grease. Ceiling tiles in the preparation area were not smooth and easily cleanable. The floor of the walk-in freezer was in disrepair.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: The back door was left open.
|
|
05/11/2016
Inspection, Routine
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Employee beverages were stored on the preparation table at the cook line next to customer foods and clean utensils.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Egg wash in the cold top refrigerator was 49°F. Cooked mushrooms on the cook line were 58°F while placed out at room temperature.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: The hose with spray nozzle at the mop sink was left under pressure, and not provided with a backflow prevention device rated for such use.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle at the ware washing area was unlabeled as to its contents.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Food was thawing at room temperature in the back preparation area. Food was stored on the floor of the walk-in freezer.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: A non-commercial refrigerator was used to store potentially hazardous foods at the front counter.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket on the reach-in refrigerator was torn. A non-commercial fan was used to dry dumplings. The partition between the preparation sink and hand sink was in disrepair.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The shelf above the preparation table sink was soiled with dirt and debris. The chairs in the back room were heavily soiled with food debris. The non-commercial fan was heavily soiled with flour debris. The soda syrup storage cabinet was heavily soiled with syrup debris.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The condenser unit in the walk-in refrigerator was leaking. The hand sink on the cook line was draining slowly. The caulking at the back hand sink was in disrepair.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor of the walk-in freezer was damaged. Large holes were observed in the walls near the preparation sink, dry good storage shelf and back preparation table. The paint on the walls near the back hand sink was chipping.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: The back door leading to a business connecting hallway was left open.
|
|
10/21/2015
Inspection, Critical Item
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee in the kitchen was observed filling a water jug at the hand sink. An employee was observed rinsing his hands in the preparation sink.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: In the cold top refrigerator on the cook line chicken and beef were 50°F and cut cabbage was 62°F. Shrimp in the walk-in refrigerator was 62°F.
|
| 04a - Critical |
| Sanitation: Manual |
|
Inspector Comments: The sanitizer in the three compartment sink measured less than 50ppm chlorine residual during ware washing.
|
|
07/31/2015
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw pooled eggs were stored above ready to eat foods in the reach in refrigerator.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed dipping hands in the wash water of the three compartment sink and then rinsing in hand sink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved twist top employee beverage was stored above exposed food on the dry storage rack in the food preparation area.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee was observed handling ready to eat garnish lettuce with bare hands.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: In the cold top refrigerator beef was 56°F, marinated chicken 52°F, squid 47°, shrimp 52°F, and oysters 45°F.
|
| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
|
Inspector Comments: The probe-type food thermometer was not calibrated to 32°F +/- 2°F.
|
| 04a - Critical |
| Sanitation: Manual |
|
Inspector Comments: The sanitizer in the three compartment sink measured less than 50ppm chlorine residual.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Stored chemicals were next to single service utensils under the front end hand sink.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle stored next to three compartment sink was unlabeled as to its contents.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Sacks of cabbage stored by walk in refrigerator were on the floor.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: A non-commercial refrigerator at the front counter was used to store potentially hazardous foods.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Cardboard lining was observed in the lower shelf of a preparation table in the back room. Foil lining was observed in a preparation table in the back room.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The blades of a box fan stored by three compartment sink were soiled with food debris.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: A scoop for the corn starch container in the back room was stored with the handle in the product.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Single service utensils below the front preparation table were stored on the floor.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: A large hole was present in the wall between reach in refrigerator and walk-in refrigerator. Holes were present in the wall above preparation food table in the back room.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A bulb in the reach in refrigerator was not shielded.
|
|
02/12/2015
Inspection, Follow-Up
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw eggs were stored above ready to eat vegetables in the walk-in refrigerator.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed using the back hand sink to fill a container with water. Ice was stored in the basin of the back hand sink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Employees were observed eating at the back preparation area.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Shrimp tempura below the stove was 58°F and fried chicken below the storage rack on the cook line was 56°F.
|
|
01/29/2015
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: In the walk-in refrigerator raw chicken, pork and eggs were stored above ready to eat food.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: A bowl of noodles on the preparation sink near were 58°F. Shelled eggs in the walk-in refrigerator were 47°F. Fried chicken below the preparation table near the three compartment sink was 68°F. Shrimp tempura below the stove on the cook line was 67°F. In the cold top refrigerator on the cook line chicken was 45-48°F, beef was 48°F, shrimp was 59°F, squid was 48°F and scallops were 48°F.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A hose with a spray nozzle was left under pressure at the mop sink without a back flow prevention device rated for continuous pressure.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Potentially hazardous foods were left cooling at room temperature throughout the preparation area and cook line.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: A fan was used to cool foods in the kitchen. The door gasket was torn on the two door reach-in refrigerator by the preparation area.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The fan by the three compartment sink was heavily soiled with grease. The fan in use by the back door was heavily soiled with flour.
|
|
01/17/2014
Inspection, Routine
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed dumping ice into the cook line area hand sink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Multiple employee beverages were present at the cook line preparation table. Multiple employee beverages were stored in the front area reach-in refrigerator, above pickled vegetables and to-go food.
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: Two containers of fried pork were 75-79°F in the walk-in refrigerator, tightly covered, while cooling for more than 2 hours.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: A bowl of pork was 47°F at the cook line cold top. Four containers of fried pork were 56-51°F by the cook line. A container of cut napa was 45°F at the cook line cold top.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The walls by the preparation area hand sink and the 3-compartment sink were severely scorched.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The walls by the 3-compartment sink and the back preparation area hand sink were moderately soiled with food debris.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Water cups were stacked wet at the front service counter.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Food service bowls were stored with the food contact surface facing up at the front service counter.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Multiple single-use containers were re-used throughout the facility.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The ceiling above the cook line was severely soiled with grease and dust.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light inside the walk-in refrigerator is not functioning.
|
|
08/07/2013
Inspection, Routine
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: The front counter hand sink was being used for purposes other than hand washing as evidenced by ice in the hand sink basin.
An employee in the preparation area was observed using the hand sink to rinse a knife.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Cooked black beans were 105-122°F in a pot in the hot hold area in the grill area.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cut cabbage was 44-46°F sitting out on the counter across fromm the grill. Garlic in oil was 89°F next to the spices near the grill. In the cold-top refrigerator , raw beef was 45°F and cooked muscles were 59°F.
|
| 04a - Critical |
| Sanitation: Manual |
|
Inspector Comments: An employee was observed washing a knife without adequately sanitizing in the manual ware-washing cycle.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A sprayer was located downstream under pressure from the atmospheric vacuum breaker on the mop sink faucet in the ware-washing room.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: An unlabeled chemical spray bottle was observed below the hand sink in the grill area.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Unlabeled containers of cooking substances were observed in the ware-washing area.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Raw vegetables were soaking in water uncovered under a fan soiled with dust and grime.
An employee was observed wearing duct tape on their fingers with out the use of single use gloves as protection from contamination.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The fan guards were soiled with dust in the walk-in refrigerator.
The fan in the ware-washing room was soiled with dust and grime.
The ventilation hood over the grill was soiled with grease.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Dishes were stacked before fully drying on the ware-washing area dish shelf.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: Dry wiping cloths with a concentration of less than 50ppm chlorine were observed in the preparation area.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: The handle of the scoop in the container of flour was stored in contact with the food substance.
The handle of the scoop in the drinking ice cooler in the front counter area was stored in contact with the ice.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Soy sauce containers were reused to store food items.
Sriracha containers were reused to store sauces.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: Employee purses were stored among food items on the dry storage shelf.
|
