|
04/14/2022
Inspection, Routine
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
A strainer was observed in the basin of the front hand sink.
Corrective action: the strainer was moved out of the sink. The inspector educated the person in charge that hand sinks are only for hand washing and should not be obstructed.
|
| 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)
Rice noodles (100°-108° F) in the prep table across the 3 compartment sink measured less than 135° F.
Corrective action: the item was reheated to proper temperature.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments:
3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
The following foods in the prep table across from the 3 compartment sink were greater than 41° F: cooked shrimp (52° F), cooked pork (51° F), and shredded lettuce (60° F). In the cold top of the cook line, fried shrimp (52° F) measured greater than 41° F.
Corrective action: the items in the prep table were placed in effective ice baths, and the fried shrimp was moved to the standing refrigerator to rapidly cool.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments:
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
The facility did not have a system of date marking for ready to eat foods that stay in the facility for more than 24 hours.
Corrective action: guidance was provided.
|
|
03/05/2020
Inspection, Re-Inspection
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments:
3-304.11 Food Contact with Equipment, Utensils, and Linens (P)
Fried onions in the dry storage room were drying on newspaper. Cut raw onions in the back kitchen were stored in a cardboard box previously holding raw pork.
Corrective action: The fried onions touching the newspaper were voluntarily condemned. The raw onions were going to be cooked, so the inspector educated the person in charge on proper food contact.
3-304.15(A) Gloves, Use Limitation (P)
An employee at the grill line used the same glove to handle raw beef then ready-to-eat onion.
Corrective action: The inspector educated the person in charge on proper glove use.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments:
4-702.11 Before Use After Cleaning (P)
An employee at the dish machine did not fully clean and did not sanitize the meat grinder attachment before re-installing it on the machine.
Corrective action: The employee fully cleaned then sanitized the attachment in the dish machine.
4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
The green colander holding chicken at the three-compartment sink was soiled and in disrepair.
Corrective action: The inspector asked the person in charge to discard the colander.
|
| 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)
Cooked shrimp (98°F) and cooked beef (103°F) at the steam table were less than 135°F.
Corrective action: The person in charge reheated these items.
|
| 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 foods were greater than 41°F: fried tofu (59-60°F) in water on the grill line cart, cut lettuce (45-46°F) at the prep sink, and steam wontons (54°F) on the expo line cart.
Corrective action: The person in charge cooled these foods down in a refrigerator.
|
| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
|
Inspector Comments:
3-501.15 Cooling Methods (Pf)
The following foods were not cooled using a proper method: (from 135°F to 70°F in two hours) cooked chicken (85-90°F) on the back prep table, (from 135°F to 41°F in 6 hours) beef broth (55-59°F) in ice-water baths in the back kitchen, cooked chicken (59°F), covered, at the three-compartment sink then in the walk-in refrigerator.
Corrective action: The person in charge rapidly cooled these foods using an appropriate method.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
Three wiping cloths at the grill line and a wiping cloth at the prep sink were not stored in sanitizer solution in between uses.
|
| 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 sweet and sour chicken at the fryers. Three utensils at the rice cookers at the expo line were stored in ambient temperature water. The scoop handle in the seating area ice bin was stored touching the ice.
|
|
03/02/2020
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments:
2-102.12(A) Certified Food Protection Manager (C)
The restaurant did not have a certified food protection manager.
|
| 03 - Foodborne Illness Risk Factors |
| Management, food employee and conditional employee; knowledge, responsibilities and reporting |
|
Inspector Comments:
2-103.11(O) Person-In-Charge-Duties (Pf)
The restaurant did not have a verifiable sick employee policy that was taught to employees.
Corrective action: The inspector gave the facility an educational handout on sick employees and had everyone read and sign the document.
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments:
2-301.14 When to Wash (P)
An employee at the grill line did not wash his hands in between cleaning the wok with soapy water and continuing food preparation. An employee at the dish machine did not wash his hands in between handling dirty dishes and clean dishes.
2-301.15 Where to Wash (Pf)
An employee washed his hands at the three-compartment sink.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
5-202.12 Handwashing Sinks, Installation (Pf)
Hot water at the kitchen dish washing hand sink was not easily available since the faucet leaked and the shut off valve was turned off.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments:
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency (P)
The person in charge stated that food-contact surfaces were cleaned every 8-10 hours (less frequently than every four hours). The person in charge did not state that bar glasses were sanitized after cleaning at the bar three-compartment sink.
4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
The colander holding chicken at the three-compartment sink was soiled and in disrepair. Two tongs on the oven handle at the grill line were soiled.
|
| 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)
Cooked noodles in the grill line microwave and in the back kitchen microwave (110°F and 130°F, respectively) were less than 135°F.
|
| 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)
Egg rolls (59°F) next to the fryers, steam wontons (51°F) on the expo line cart, and raw squid (57-60°F) on the back prep table were greater than 41°F.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments:
7-102.11 Common Name-Working Containers (Pf)
A stock bottle of soap (purple liquid) at the mop sink was not labeled with the contents.
|
| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
|
Inspector Comments:
3-501.15 Cooling Methods (Pf)
Cooked chicken (64°F) in a colander at the three-compartment sink, beef broth (46-50°F) in a water bath in the back kitchen, fried chicken (55-60°F) in the right grill line cold-top refrigerator, and cut lettuce (65°F) on th back prep table were not cooling rapidly to 41°F using an appropriate method.
|
| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
Inspector Comments:
4-302.12 Food Temperature Measuring Devices (Pf)
The restaurant did not have a food probe thermometer.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments:
3-305.11 Food Storage-Preventing Contamination from the Premises (C)
Several food containers in the walk-in refrigerator and walk-in freezer were stored on the floor.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
Two wiping cloths on the grill line cutting boards were dry and were not stored in sanitizer solution between uses.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
Three tongs on the oven handle were stored next to and above a garbage container. Several utensils next to the expo line rice cooker were stored in ice water.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments:
5-203.14 Backflow Prevention Device, When Required (P)
A hose sitting in food-grade water at the wok was not provided backflow prevention, for example in the form of a hose bib atmospheric vacuum breaker.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments:
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking (C)
Employee food was commingled with customer food at the steam table and below the steam table.
|
|
10/30/2019
Inspection, Routine
|
| 01 - Foodborne Illness Risk Factors |
| Person in charge present, demonstrates knowledge, and performs duties |
|
Inspector Comments:
2-102.11 Demonstration (Pf)
The person in charge did not state the required food temperatures for safe cooking, hot-holding, or cooling of foods. The person in charge did not state the correct procedure for cleaning and sanitizing food-contact surfaces, that is, that food-contact surfaces were sanitized after cleaning.
2-103.11 Person-In-Charge-Duties (Pf)
The person in charge was not ensuring the following: employees were effectively cleaning their hands; employees were monitoring food temperatures during cooling, hot-holding, and cold holding; employees were monitoring dish machine sanitizer concentration; and employees were trained in food safety as it pertained to their position.
Corrective action: The inspector educated the person in charge on these knowledge areas and responsibilities.
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments:
2-102.12(A) Certified Food Protection Manager (C)
The restaurant did not have a certified food protection manager.
|
| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
|
Inspector Comments:
2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf)
The restaurant did not have clean-up procedures for vomit/diarrhea events. Corrective action: The inspector provided an educational handout on this.
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments:
2-301.12 Cleaning Procedure (P)
Two employees at the dish washing area hand sink washed their hands for less than 10 seconds.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
6-301.12 Hand Drying Provision (Pf)
The grill line hand sink did not have paper towels.
6-301.14 Handwashing Signage (C)
The hand sinks in the kitchen and in the women's restroom did not have signs that told employees to wash their hands.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments:
3-304.15(A) Gloves, Use Limitation (P)
An employee cleaned her single-use gloves in the three-compartment sink.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments:
4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
The ice machine interior gasket was soiled.
4-702.11 Before Use After Cleaning (P)
The back kitchen prep table and a metal bowl at the grill line were not sanitized after cleaning and before use.
|
| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
|
Inspector Comments:
3-501.14 Cooling (P)
Boiled beef (72°F-130) in the walk-in refrigerator did not cool from 135°F to 70°F within two hours.
|
| 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)
Beef broth (124°F) on the floor in front of the grill line was less than 135°F.
|
| 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 foods were greater than 41°F: (on the kitchen wait station cart) bean sprouts in water (53-54°F), (on the grill area cart) cut tomatoes (66°F), cut lettuce (66°F), (in the right grill line cold-top refrigerator) several meat products (48-50°F), (on the food prep sink drainboard) cut lettuce (54°F), (on the kitchen prep table near the ice machine) cut lettuce (63°F), cream cheese (58°F), and cooked noodles (70°F).
|
| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
|
Inspector Comments:
3-501.15 Cooling Methods (Pf)
Cooked noodles (68-71°F) at the three-compartment sink were not cooling using an approved method.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments:
3-602.12 Other Forms of Information (C)
Dating information was missing from a carton of milk in the single-door reach-in refrigerator near the food prep sink.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments:
3-304.13 Linens and Napkins, Use Limitations (C)
Wet towels were covering mint, cucumbers, and cut lettuce at the food prep sink.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
The kitchen sanitizer buckets were stored on the floor.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
The ice machine scoop handle and the seating area ice bin scoop handle were stored touching the ice. The seating area bulk tea leaf scoop did not have a handle.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments:
4-904.11 Kitchenware and Tableware-Preventing Contamination (C)
A soiled piece of cardboard was stored on a clean dish above the steam table.
|
| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
|
Inspector Comments:
4-903.11(C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing (C)
Single service trays above the steam table were sitting on soiled cardboard.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
4-101.11 Characteristics-Materials for Construction and Repair (C)
The right grill line cold-top refrigerator cutting board was stained brown.
4-101.19 Nonfood-Contact Surfaces (C)
Soiled cardboard was lining several shelves throughout the kitchen.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments:
4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The fryers' food-contact surfaces were soiled with encrusted grease.
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The following nonfood-contact surfaces were soiled: the outside of a pan under the steam table, the refrigerator/freezer door handles throughout the kitchen, and the refrigerator/freezer door gaskets throughout the kitchen.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments:
5-202.14 Backflow Prevention Device, Design Standard (P)
A shut-off valve was observed downstream of the mop sink atmospheric vacuum breaker (backflow preventer), and the backflow preventer was not designed for continuous pressure.
|
|
03/27/2019
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments:
2-102.12(A) Certified Food Protection Manager (C)
The restaurant did not have a certified food protection manager verifiable by a certificate on site.
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments:
2-301.14 When to Wash (P)
An employee did not wash her hands after handling soiled dishes and before a handling a customer's food-plate.
2-301.15 Where to Wash (Pf)
An employee cleaned her hands in the three-compartment sink.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
An employee used the grill line hand sink to fill a bowl with water for batter.
6-301.14 Handwashing Signage (C)
The men's and women's restroom hand sinks did not have signs that told employees to wash their hands.
|
| 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 marinade was dripping onto cooked beef bone in the walk-in freezer.
3-304.15(A) Gloves, Use Limitation (P)
An employee at the grill line hand sink cleaned her hands with her gloves on.
|
| 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)
Bean sprouts were 44-48°F in an ice bath at the kitchen exposition line.
|
| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
|
Inspector Comments:
3-501.15 Cooling Methods (Pf)
White meat chicken and egg rolls in the walk-in refrigerator were cooling while covered and were not cooling using an approved method, such as leaving them uncovered to facilitate air flow. The person in charge explained that beef broth was cooled in covered, four gallon plastic containers, which was not an effective cooling method.
|
| 35 - Good Retail Practices |
| Approved thawing methods used |
|
Inspector Comments:
3-501.13 Thawing (C)
Beef tendon on the back prep table was thawing at room temperature.
|
| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
Inspector Comments:
4-302.12 Food Temperature Measuring Devices (Pf)
The restaurant did not have a food probe thermometer.
4-204.112 Temperature Measuring Devices-Functionality (C)
The grill line refrigerators did not have integral thermometers.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments:
3-304.13 Linens and Napkins, Use Limitations (C)
Towels were covering and touching lettuce at the food prep sink/boba station.
|
| 40 - Good Retail Practices |
| Personal cleanliness |
|
Inspector Comments:
2-402.11 Effectiveness-Hair Restraints (C)
Several employees in the kitchen were not wearing hair restraints.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
The concentration of a sanitizer bucket at the grill line was less than 50 ppm chlorine. Wiping cloths were not stored in sanitizer buckets throughout the kitchen.
|
| 42 - Good Retail Practices |
| Washing fruits & vegetables |
|
Inspector Comments:
3-302.15 Washing Fruits and Vegetables (C)
The person in charge stated that carrots were peeled/cut before washing them, and this was verified during the inspection.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
4-201.11 Equipment and Utensils-Durability and Strength (C)
Food in several areas of the kitchen was stored in re-used ice cream containers, which were not durable.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments:
4-602.13 Nonfood Contact Surfaces (C)
The refrigerator and equipment handles throughout the kitchen were soiled.
|
|
11/01/2018
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Multiple dented cans were stored with wholesome cans on the can rack in the dry storage room.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: Multiple employees were observed not washing hands before donning gloves. Multiple employees were observed washing hands with only cold water for less than five seconds. An employee was observed handling ready to eat food after cracking a raw shell egg without first washing hands and changing gloves. An employee was observed not washing hands between handling dirty dishes and handling clean dishes.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed wiping hands on a soiled apron. An employee was observed wiping hands on a soiled common towel.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage was stored on a food preparation table in the kitchen. An unapproved twist top employee beverage was located next to customer beverages on the front bar area table.
|
| 02f - Critical |
| Personnel: Demonstration of knowledge |
|
Inspector Comments: An employee was unable to answer questions regarding the facility's ill employee policy, cooling, and hand washing.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: Multiple employees were observed garnishing ready to eat customer foods with their bare hands. An employee was observed handling ready to eat customer noodles with their bare hands.
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: Cooked noodles were 74°F in a covered plastic container in the walk in refrigerator after cooling for approximately two hours.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Bean sprouts were stored between 54-56°F in an ice bath on the food preparation table in the kitchen. Cooked chicken was stored between 44- 56°F in a plastic container on top of the grill line kitchen hand sink.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The concentration of the chlorine sanitizer solution in the mechanical dish washing machine was less than 50 ppm chlorine residue.
|
| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
|
Inspector Comments: A plastic container of cooked chicken was stored on top of the grill line kitchen hand sink making it inaccessible for hand washing.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle underneath the dish washing machine was unlabeled as to its contents.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Containers of bulk white powder in the dry storage room were unlabeled as to their contents.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Multiple customer food items were stored on the floor throughout the kitchen.
|
| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
|
Inspector Comments: Chlorine sanitizer test strips were not provided upon inspection.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The blade of the can opener was soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The interior of the kitchen microwave was soiled with food debris.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: Multiple wiping cloths were stored out of a sanitizer solution throughout the kitchen.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Multiple single service items were being reused as food storage containers throughout the kitchen.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: Caulking behind the back kitchen hand sink was torn and in disrepair.
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
|
Inspector Comments: The lids of the dumpster were left open.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor was soiled with dirt and food debris throughout the kitchen. The ceiling panels throughout the kitchen were soiled with grease and dust. The wall behind the ice machine was torn and in disrepair. A large hole in the wall was located behind the mop sink.
|
|
12/07/2017
Inspection, Critical Item
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee on the grill line was observed handling raw chicken and then proceeded to other cooking tasks without first washing their hands. An employee was observed changing gloves without first washing their hands. Discussed the importance of proper handwashing as needed with owner to review with staff. Follow-up to occur on or around 12/14/17.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed filling a container in the grill line handsink. Discussed the importance of designated handsink use with owner to review with staff. Follow-up to occur on or around 12/14/17.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Sprouts were 52°F and dumplings were 55°F in ice baths near the grill line. Discussed the importance of proper temperature control with owner to review with staff. Follow-up to occur on or around 12/14/17.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A chemical was stored directly above food and clean equipment on the storage shelf above the 3-compartment sink. Discussed importance of proper chemical storage with owner to review with staff. The chemical was moved.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle near the mopsink was unlabeled as to its contents. Discussed importance of proper chemical labeling with owner to review with staff. The chemical spray bottle was properly labeled.
|
|
06/27/2017
Inspection, Critical Item
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw beef was stored directly above ready to eat lettuce in the grill line reach-in cooler.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee at the grill line was observed wiping their hands on their apron. A spoon was stored in the bar area handsink. An employee was observed washing their hands in the 3-compartment sink.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: A bowl of cooked chicken was 131°F near the steam table.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cut lettuce was 56°F in a container near the grill line. A container of egg rolls were 55°F in the grill line reach-in cooler. A bowl of cream cheese filling was 58°F on the preparation table near the 3-compartment sink.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not readily available at the warewashing area handsink.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: Several chemical spray bottles near the 3-compartment sink were unlabeled as to their contents.
|
|
01/10/2017
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A damaged can of bamboo shoots in the dry storage room was stored with other wholesome cans.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw shell eggs in the left cold-top refrigerator were stored above cooked scallops. Raw chicken in the walk-in refrigerator was stored above cooked chicken.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee cutting carrots in the back food preparation area coughed into their hand and continued food preparation without washing their hands.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee scooped rice out of the rice cooker using a scoop without a handle.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The concentration of chlorine residual at the dish surface after the final rinse of the dish machine was less than 50 ppm.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Hot water was not provided at the warewashing area hand sink.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle of degreaser under the dish machine was unlabeled as to its contents.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Multiple containers containing colored and white powders above the food preparation sink were unlabeled as to their contents.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Wiping cloths covering lettuce on the food preparation sink were stained.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets in the right cold-top refrigerator were torn. The caulking on the dirty-side warewashing area drain board was soiled with mold or missing.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The handles of the right cold-top refrigerator where the fingertips touch were soiled with grime. The gaskets in the right cold-top refrigerator were soiled with food debris. The fan in the alcohol storage room was soiled with dust.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floors under the grill line and under the cold top refrigerators were soiled with grime and food debris. The bar floor drain was soiled with grime.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light bulb in the ventilation hood was not functioning. Several light tubes in the dry storage room were not functioning. One light bulb in the walk-in freezer was not functioning.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: Several employee coats in the dry storage room were stored above clean fryer equipment.
|
|
02/24/2016
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Several damaged cans in the dry storage room were stored with other wholesome cans.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Egg rolls containing raw pork were stored over ready to eat lettuce in the walk-in refrigerator.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee cleaning dishes at the warewashing area was observed using a common towel to dry hands.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cut lettuce at the sink near the ice machine was 49°F.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Employee moisturizer and lip balm were stored on the shelf above the ware washing area.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: Several chemical spray bottles near the mop sink and under the warewasher were unlabeled as to their contents.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Raw ground beef in the walk-in refrigerator was stored over raw fish. Peppers in the walk-in refrigerator were stored on the floor. Cooked noodles were cooling improperly and stored in the microwave at the grill line and in the microwave over the back room preparation table. The ice bin at the wait station area was uncovered. Herbs and cut leafy greens at the sink near the ice machine were stored under a moist towel.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Non-commercial grade containers and bags throughout the facility were being used for food storage. The blenders and rice cookers throughout the facility were non-commercial grade. Cutting boards throughout the facility were scored.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Cardboard was used throughout the facility to line shelves. The caulking at the warewashing area was moldy. Gaskets in the left cold top refrigerator across from the grill line were torn. The caulking in the vent hood was torn and falling off.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: The refrigerators throughout the facility were not provided with a thermometer in the upper one-third of the unit.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The condenser fan guards in the walk-in freezer were soiled with dust. The storage shelves throughout the facility were soiled with dust and grime. The gaskets in the cold top refrigerators across from the grill line were soiled with food debris. The vent hood filters were soiled with grease buildup. The soda gun holsters at the bar were soiled with grime.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Dishes on the dry utensil rack were stacked wet and nested.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Scoop handles in bulk spice bins and ice bins throughout the facility were in contact with food. Tongs on the cart at the grill line were stored at knee level.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Holes in the wall were present throughout the facility. Floors and walls in the warewashing area, behind the ice machine, and behind the grill line were soiled with food debris and grease. Ceiling vents throughout the facility were soiled with dust. Light shields throughout the facility were soiled with dead insects.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: Personal items including a cell phone were stored above the back room preparation table.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: The trash receptacles in the women's rest room toilet stalls were not covered.
|
| 15a - Non-Critical |
| Other Operations: Personnel: clean clothes, hair restraints, authorized |
|
Inspector Comments: A baby was observed in the kitchen.
|
|
01/17/2014
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Raw meat was stored above celery in the walk-in cooler.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed handling raw meat and did not wash their hands before touching other equipment. An employee was observed returning to the kitchen to prepare food and did not wash their hands.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Egg rolls in the cold-top cooler were 47-52°F.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: A bag of diced tomatoes was stored on top of raw meat in the cold-top cooler.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Paper cutting scissors were being used to cut cooked meat. A cloth towel was used to cover produce in the food preparation sink. Food was stored in single-use plastic grocery bags in the walk-in cooler and freezer.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Ventilation filters were missing in the ventilation hood. Cardboard was used to line the shelf above the cold-top cooler.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: Plastic bowl strainers were soiled with food debris near the food preparation sink. Food processing equipment below the food preparation table was soiled with food debris. Large plastic food bins stored below the food preparation table were soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: Clean dish racks were soiled with debris. The shelf above the food preparation line was soiled with dust and food debris. The handles on the cold-top cooler were soiled with food debris.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Tongs were stored on the oven door handle in a manner that does not protect them from contamination. A knife was stored between the cold-top cooler and steam table. Clean plastic containers were stacked wet on the clean dish rack.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Single service plastic containers were being reused to store food near the wok.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor was soiled with food debris near the wok. The floor was soiled with food debris below the soda syrup boxes. The ceiling above the food preparation line was soiled with grease. The wall behind the warewashing area was soiled with food debris. The floor was wet near the warewashing area.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Lights were not functioning above the food preparation line.
|
