|
02/07/2022
Inspection, Routine
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
6-301.11 Handwashing Cleanser, Availability (Pf)
-Soap was not provided at the hand sink to the right of the three compartment sink.
-Soap was not provided at the hand sink next to the dish machine.
Corrective action: The person in charge provided hand washing soap.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments:
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
-Raw chicken was stored above raw beef in the walk-in refrigerator.
Corrective action: The person in charge moved the raw chicken below the raw beef. Discussed storing items according to cook temperature with the person in charge.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments:
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P)
-The sanitizing cycle in the dish machine measured less than 50 ppm chlorine residual upon inspection.
Corrective action: The person in charge stated they would have the dish machine serviced. Discussed using the three compartment sink for all ware washing until the dish machine is serviced.
|
| 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)
-Cooked noodles (45°F) in the three door cold top reach-in refrigerator across from the cook line measured greater than 41°F.
Corrective action: The person in charge applied an ice bag on to the noodles to cool them down. Discussed proper cold holding temperatures with the person in charge.
|
| 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)
-Cooked chicken in the walk-in refrigerator was not marked with the date in which it was prepared.
-Cooked broccoli in the three door cold top reach-in refrigerator across from the cook line was not marked with the date in which it was prepared.
Corrective action: The person in charge marked the above foods with the date in which they were prepared. Discussed proper date marking procedures with the person in charge.
|
| 35 - Good Retail Practices |
| Approved thawing methods used |
|
Inspector Comments:
3-501.13 Thawing (C)
-Raw chicken was improperly thawing on the food preparation surface next to the three compartment sink.
|
| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
Inspector Comments:
4-204.112 Temperature Measuring Devices-Functionality (C)
-Ambient air thermometers were not present in the refrigerators throughout the facility.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments:
3-305.11 Food Storage-Preventing Contamination from the Premises (C)
-Numerous containers of food were stored on the floor throughout the facility.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
-A sanitizer wiping cloth bucket was stored on the floor in front of the three compartment sink.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
-The caulking on the vent hood above the above the fryers was torn.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments:
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
-The interior and exterior of the microwave above the two door reach-in refrigerator across from the fryers was soiled.
-The interior of the reach-in oven below the stove top on the cook line was soiled.
-The interior of the three door cold top reach-in refrigerator across from the cook line was soiled.
-The counter next to the three compartment sink to the right of the cook line was soiled.
-The fan guards in the walk-in refrigerator were soiled.
-The fan guards in the walk-in freezer were soiled.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments:
5-205.15 System Maintained in Good Repair (C)
-The faucet on the mop sink in the storage closet between the restrooms was leaking upon inspection.
|
|
04/12/2021
Inspection, Routine
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments: 3-202.15 Package Integrity (Pf)
A dented can of pineapple chunks was stored with wholesome cans on the rack in dry storage. Corrective action: The person in charge moved the can to the designated area.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
The same tongs were used for raw chicken, raw pork, raw beef and raw seafood in the three door cold top reach in refrigerator across from the wok station on the cook line. Corrective action: The person in charge replaced the missing tongs with new ones at the time of inspection.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: 7-102.11 Common Name-Working Containers (Pf)
Two chemical spray bottles were not labeled as to their contents on the shelf below the three compartment sink. Corrective action: The person in charge labeled both chemical spray bottles at the time of inspection.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C)
Several containers of spices were not labeled as to their contents in front of the wok station.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments: 6-202.15 Outer Openings, Protected (C)
A gap was present at the back kitchen exit door.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C)
Raw chicken was stored on the floor in the walk in freezer.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
The handle of the rice scoop was stored in contact with the rice in the white bulk bins below the shelf in dry storage.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-202.16 Nonfood-Contact Surfaces (C):
Duct tape, that was not smooth and easily cleanable, was present on the wall behind the fryers.
4-101.19 Nonfood-Contact Surfaces (C)
The shelves in the three door cold top reach in refrigerator across from the wok station were rusty.
Cardboard, that is not smooth and easily cleanable, was present on the shelf across from the wok station.
Cardboard, that is not smooth and easily cleanable, was present on the shelf in the walk in refrigerator.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The interior of the single door reach in freezer on the cook line was soiled.
The interior of the salamander on the cook line was soiled.
The exterior of the fire suppression system above the wok station on the cook line was soiled.
The exterior of the white food storage bins below the dry storage shelves was soiled.
The fan cover in the walk in refrigerator was soiled.
The racks in the walk in refrigerator were soiled.
The shelf behind the rice cookers on the cook line was soiled.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
The wall behind the fryers was soiled.
The wall below the three compartment sink was soiled.
The wall below the hand sink to the left of the three compartment sink was soiled.
The floor below the dish machine was soiled.
The floor drains throughout the kitchen were soiled.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
A ceiling tile above the food preparation area was missing.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: 6-303.11 Intensity-Lighting (C)
A light above the wok station was not functioning.
|
|
01/28/2020
Inspection, Routine
|
| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
|
Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C)
An employee beverage was stored on top of the cold top reach in refrigerator across from the fryers.
Corrective action: Discussed proper employee beverage storage with the person in charge.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 6-301.11 Handwashing Cleanser, Availability (Pf)
Soap was not provided at the hand sink next to the dish machine.
Corrective action: The person in charge refilled the soap.
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments: 3-202.15 Package Integrity (Pf)
Two dented cans of bamboo shoots were stored with wholesome cans in the dry storage area.
Corrective action: Discussed dented can policy. The person in charge moved the cans to be returned.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency (C)
The food preparation sink was not being wash, rinse, and sanitized between uses.
Corrective action: Discussed proper cleaning frequency with the person in charge.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C)
Raw chicken was stored on the floor in the walk in refrigerator.
Frozen chicken and beef were stored on the floor of the walk in freezer.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C)
Wiping cloths were stored outside of the sanitizer bucket on the cold top reach in refrigerator across from the fryers and next to the rice cooker station.
|
| 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 crispy noodles.
A knife was stored in the crevice of two cold top refrigerators across from the fryers.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-101.19 Nonfood-Contact Surfaces (C)
Cardboard was lining the floor in front of the fryers.
Aluminum foil was lining the spice cart along the cook line.
|
| 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 condenser fan cover in the walk in refrigerator was soiled.
The condenser fan cover in the walk in freezer was soiled.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: 6-303.11 Intensity-Lighting (C)
A light in the ventilation hood above the cook line was not functioning.
|
|
07/24/2019
Inspection, Routine
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
Raw chicken was stored over ready-to-eat foods in the walk in refrigerator.
Raw chicken was stored over shrimp in the walk in refrigerator.
Corrective action: Correct immediately.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P)
The sanitizer cycle of the dish machine did not produce 50ppm of chlorine residual at the time of inspection.
Corrective action: Correct immediately.
|
| 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)
A date marking system was not employed at the time of inspection.
Corrective action: Provided date marking handout to the manager.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C)
Numerous containers throughout the kitchen were unlabeled as to its contents.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments: 6-202.15 Outer Openings, Protected (C)
A gap was present in the back door.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C)
Food was stored on the floor in the walk in freezer.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C)
A wiping cloth was stored outside of the sanitizer bucket in the wait station area.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments: 4-903.11(A) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
Tongs were stored unprotected from contamination on the handle of the stove on the cook line.
|
| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
|
Inspector Comments: 4-502.13 Single-Service and Single-Use Articles-Use Limitations (C)
Single use containers were being reused for food storage through out the kitchen.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-101.19 Nonfood-Contact Surfaces (C)
The shelves of the spice cart on the cook line were lined with cloth.
4-202.11 Food-Contact Surfaces-Cleanability (Pf)
The pan storing egg rolls in the walk in refrigerator was lined with newspaper.
4-501.12 Cutting Surfaces (C)
The cutting board on the cold top reach in refrigerator underneath the microwave was scored.
|
| 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 interior of the freezer by the microwave was soiled.
The interior of the cold top reach in refrigerator on the cook line was soiled.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: 5-205.15 System Maintained in Good Repair (C)
The faucets on the three compartment sinks were leaking upon inspection.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments: 6-501.18 Cleaning of Plumbing Fixtures (C)
The faucets on the hand washing sinks in both restrooms were soiled.
5-501.17 Toilet Room Receptacle, Covered (C)
The receptacles in the womans restroom were not covered.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
The wall underneath the three compartment sink was soiled.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: 6-303.11 Intensity-Lighting (C)
A light was not functioning in the hood vent above the cook line.
6-501.110 Using Dressing Rooms and Lockers (C)
An employee phone was stored on a food preparation surface.
|
|
01/22/2019
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C)
The person in charge has not obtained a Certified Food Protection Manager Certification from an accredited program.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 6-301.14 Handwashing Signage (C)
Hand washing signs were not posted at the hand sinks throughout the facility.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: 3-501.16(B) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
The following items were above 41°F in the two door cold top reach in refrigerator across from the fryers: cooked chicken (52°F), iceberg lettuce (50°F), chicken dumplings (51°F), raw chicken 48°F) and cooked ribs (48°F).
The following items were above 41°F in the three door cold top reach in refrigerator across from the wok: tofu (45°F), cooked noodles (45°F) and raw beef (45°F). Discussed cold holding temperatures with the manager.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C)
Several containers of spices were not labeled as to their contents in front of the wok station.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments: 4-901.11 Equipment and Utensils, Air-Drying Required (C)
Dishes were wet stacked on the shelf above the three compartment sink.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-202.16 Nonfood-Contact Surfaces (C)
Duct tape, that was not smooth and easily cleanable, was present on the wall behind the fryers.
4-101.19 Nonfood-Contact Surfaces (C)
The shelves were rusty in the three door cold top reach in refrigerator across from the wok station.
Cardboard, that was not smooth and easily cleanable, was used to line the shelves to the left of the three door cold top reach in refrigerator.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The exterior of the fryers were soiled.
The interior of the salamander was soiled.
The interior of the three door cold top reach in refrigerator was soiled.
The shelves were soiled in the two door stand up refrigerator in the bar area.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
The wall was soiled underneath the three compartment sink.
|
|
09/19/2018
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A moldy orange was stored with wholesome oranges in the cold holding two door reach in refrigerator across from the fryers. The moldy orange was discarded.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: The same pair of tongs was used for raw chicken, raw beef, raw pork and raw seafood in the three door cold top reach in refrigerator across from the grill in the kitchen. Discussed using different tongs for different proteins with the manager. Raw chicken was stored above ready to eat foods in the walk in refrigerator. Discussed proper food storage levels with the manager.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee washed their hands without soap at the hand washing sink to the right of the three compartment sink. Proper hand washing procedures were discussed with the employee and the manager.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: The following items were above 41°F in the two door reach in cold top refrigerator across from the fryers; raw chicken (52°F), cooked chicken (45°F), wontons (60°F), raw beef (51°F) and spring rolls (44°F). All items were immediately moved to the walk-in refrigerator. Discussed proper cold holding temperatures with the manager.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The final sanitizing rinse cycle did not produce the minimum 50 ppm chlorine residual in the dish washing machine. All dishes will be washed, rinsed and sanitized in the three compartment sink. Follow-up to occur.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Soap was not provided at the hand sink to the left of the dish washing machine. The manager immediately replaced the soap.
|
| 07b - Critical |
| Pest Control: Pesticide application |
|
Inspector Comments: Several fly strips were hung throughout the food preparation area. Discussed approved pest control methods with the manager.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A container of car paint was stored with liquor bottles in the bar area. Discussed proper chemical storage with the manager.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: Two chemical spray bottles were not labeled as to their contents underneath the food preparation table. Discussed properly labeling all chemical spray bottles with the manager.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Several containers of bulk food items were not labeled as to their contents in metal containers in front of the grill on the cook line.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: A large bag of onions was stored on the floor across from the food preparation sink.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Linen was used to cover food items in the walk in refrigerator.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets were torn on the cold top, three door reach-in refrigerator across from the grill. The door gaskets were torn on the two door reach- in refrigerator across from the fryers. The door gaskets were torn on the single door reach in freezer across from the fryers. The door gasket was torn on the walk in freezer. Unfinished wood, that was not smooth and easily cleanable, was present underneath the hobart mixer to the left of the dish washing machine. Cardboard was used to line the shelves to the left of the hot holding unit in the front of the kitchen. The hood filters were in disrepair above the fryers. Tape, that was not smooth and easily cleanable, was present on the front table across from the kitchen entrance.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The caulking was soiled on the three compartment sink. The caulking was in disrepair on the drainboard side of the dish washing machine. The caulking was moldy on the pre rinse side of the dish washing machine. The caulking was in disrepair on the food preparation sink.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The blade was soiled on the can opener across from the food preparation sink.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The doors were soiled on the three door cold top reach in refrigerator across from the wok station. The racks were soiled in the dry storage area to the left of the back door in the kitchen. The exterior and interior was soiled of the single door reach in freezer to the right of the food preparation sink. The hobart stand up mixer was soiled to the left of the dish washing machine. The spray nozzle was soiled on the pre rinse side of the dish washing machine. The vent was soiled above the dish washing machine. The vent was soiled above the hot holding unit. The salamander was soiled on the cook line. The racks were soiled in the two door reach in refrigerator across from the fryers. The racks were soiled in the walk in refrigerator.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: Several wiping cloths were stored outside of sanitizer buckets throughout the kitchen.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: An ice scoop was stored unprotected from contamination in the soda machine ice bin in the bar area. A utensil handle was stored in contact with fried rice noodles on the shelf in the front of the kitchen.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Single-use food containers were reused to store other food items on the second shelf under the grill on the cook line.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The ceiling tiles were stained throughout the kitchen. Holes were present in the wall behind the three compartment sink. The floors were soiled under the three compartment sink, the fryers, the preparation sink, and in the dry storage area. The wall was soiled underneath the three compartment sink. The wall was soiled underneath the hot holding unit.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: The light was not functioning in the vent hood above the grill on the cook line.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: Personal items were stored with consumer items in the bar area.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: The back door was propped open at the time of inspection.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: The toilets in the mens and womens restrooms were not sealed to the floor.
|
|
02/13/2018
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Three dented cans were stored with wholesome cans across from the walk in refrigerator in the kitchen area. The dented cans were placed in a can morgue.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw chicken was stored on cooked noodles in the walk in refrigerator. A box of raw pig feet was stored on a box greens in the walk in refrigerator. The boxes of raw meats were moved from being stored on top of ready foods and discussed food storage to avoid cross contamination.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Food was observed in the basin of the hand sink next to the soda machine in the server area. The food was removed from the basin by staff and discussed proper hand sink use.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: Several chemical bottles were not labeled as to their contents under the preparation sink in the cook line area. Staff labeled all the unlabeled chemical bottles.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Several consumer food bottles were not labeled as to their contents throughout the kitchen area.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Consumer food was stored on the ground in the walk in freezer and walk in refrigerator in the kitchen area.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The preparation sink was separating from the wall across from the three compartment sink in the cook line area.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The caulking was soiled on the dish machine drainboard in the ware wash area.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: A pair of tongs were stored on an oven handle across from the hand sink in the cook line area.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: A hole was observed in the wall above the basin of the mop sink in the kitchen area. The ceiling tiles were stained throughout the cook line area. The ceiling ventilation fan cover was soiled with dust in front of dish machine in the ware wash area.
|
|
08/11/2017
Inspection, Critical Item
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: A consumer advisory with a disclosure was not present on the sushi menu for items served raw or undercooked.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Equipment was stored in the basin of the hand sink next to the three compartment sink. Coffee was dumped in the front server station hand sink.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: The following items were above 41°F in the cook line cold top refrigerator: shrimp (45°), pork (45°), beef (48°), chicken (46°), noodles (47°) and pooled eggs (47°). Imitation crab was 48°F in the sushi reach-in refrigerator. Cabbage was 72°F sitting out on the cook line. Cheese wantons were 82°F sitting out on top of the cook line steamer. Fried chicken was 52°F in the cold top across from the fryer.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Soap was not present at the hand sink next to the three compartment sink.
|
|
02/27/2017
Inspection, Routine
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee on the cook line was observed touching their nose then preformed food preparation tasks without washing their hands prior.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed wiping their hands on their apron in the preparation area.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Sprouts measured 48°F in the cold top cooler across from the fryers.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: An accumulation of dead flies were present on the fly strip hanging in the preparation area.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Three containers of onions were stored on the floor of the walk-in cooler. Several bags of meat were stored on the floor of the walk-in freezer. A pair of tongs were stored at knee height on the oven handles on the cook line.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Food items were stored in grocery bags in the walk-in cooler.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets in the walk-in coolers and the walk-in freezer on the cook line were torn.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The caulking on the drain board to the left of the dish machine was in disrepair.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The slicer in the preparation area was soiled. A knife stored on a magnetic strip above the slicer was soiled.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The following items were soiled: the door gaskets on the reach-in coolers and reach-in freezer on the cook line, the door gaskets in the reach-in coolers in the sushi area, the cooling fans in the walk-in cooler, the shelves in the stacked cooler to the right of the ice machine, the caulking on the food preparation sink, the light fixture above clean dishes in the preparation area, and the can opener holder on the preparation table.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: Damp wiping clothes were stored outside of the sanitizer bucket throughout the kitchen.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Utensils were stored in standing water measuring 60°F by the rice warmers.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The handles on the cook line hand sink were soiled. Both faucets on the three compartment sink were leaking.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light was not functioning in the ventilation hood above the wok.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: Employee food items were stored with customer food items in coolers throughout the kitchen.
|
|
09/07/2016
Inspection, Follow-Up
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Cooked noodles were stored below raw chicken and fish in the walk-in cooler.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Kitchen staff were observed demonstrating hand washing in the three-compartment sink. Rags and a plastic bin were stored on the hand sink next to the three-compartment sink making it inaccessible for hand washing.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: A twist-top beverage container was stored above the cold-top cooler across from the steam table.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: The following items were above 41°F in the walk-in cooler: Cream cheese wontons (52°F), steak pieces in water (62°F), raw chicken slices in water (49°F), ground chicken (53°F).
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A can/container of gasoline was stored on the floor in front of the prep sink.
|
|
08/23/2016
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Three dented cans of mushrooms and two dented cans of water chestnuts were stored with wholesome cans in the dry storage area in the back of the facility.
|
| 01d - Critical |
| Food Source: HACCP plan |
|
Inspector Comments: Vacuum package equipment was observed on the counter in the sushi area. An employee stated it is used for reduced oxygen packaging of meats.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed touching raw chicken then preforming other food preparation tasks without washing their hands prior.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed touching raw chicken then dipped their hands in water and dried their hands with a common towel. An employee on the cook's line was observed putting on a pair of clean gloves after handling raw chicken without washing their hands prior.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Multiple employee beverages were stored in unapproved areas throughout the kitchen. Twist top employee beverages were observed being stored above food preparation surfaces along the cook's line.
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: Cooked chicken measured 95°F and was observed cooling on cooling racks in the kitchen at room temperature.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Fried egg rolls measured 110°F to 125°F under a heat lamp on the expo line in the kitchen.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Food items that were above 41°F stored at room temperature include the following: cut watermelon 58°F, raw chicken 73°F, diced cabbage 72°F, egg rolls and wontons 76°F, and re-hydrated noodles 63°F. Cooked noodles measured 62°F in the cold top cooler across from the wok on the cook line.
|
| 04a - Critical |
| Sanitation: Manual |
|
Inspector Comments: An employee was observed washing and rinsing dishes in the three compartment sink and failed to sanitize the dishes as the final step.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The dish machine failed to reach at least 50 ppm chlorine sanitizer residual in the final rinse cycle.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Soap was not provided at the hand sink by the dish machine.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Multiple flies were observed throughout the facility.
|
| 07b - Critical |
| Pest Control: Pesticide application |
|
Inspector Comments: A fly strip without a catch tray was stored above a food preparation table in the kitchen.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A chemical staining material was stored in direct contact of cans of soy sauce in the dry storage area in the back of the facility. Chemical spray bottles were stored in direct contact of customer napkins and straws in the front of the facility by ice machine.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: An unlabeled spray bottle filled with stainless steel cleaner was observed under the food preparation sink.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: A pair of tongs were stored at knee height on the oven handles on the cook line. Multiple food items were stored on the floor of the kitchen, walk-in cooler, and walk-in freezer. Chicken that was thawing in the food preparation sink measured 62°F.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Food items throughout the kitchen were stored in grocery bags.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The rice cooker to the left of the fryer was covered in foil. Multiple reach-in cooler door gaskets were torn on the cook line.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The microwave in the front of the facility was soiled with debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The following items were soiled with debris: ventilation hoods, reach-in cooler door gaskets, refrigerator handles, walk-in cooler fans, cooling rack, and the caulking on the food preparation sink.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Dishes stored above the three compartment sink were stacked wet.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: Soiled wiping cloths were observed throughout the kitchen.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The caulking on the hand sink to the right of the three compartment sink was soiled. A leak was observed below the left basin of the three compartment sink.
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
|
Inspector Comments: The dumpster was missing the dumpster plugs and the lid was left open.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Tape was covering the wall behind the fryer on the cook line.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Two lights were not functioning in the ventilation hoods on the cook line.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: Employee food items were stored with customer food items in coolers throughout the kitchen.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: The back door of the facility was open and not preventative of pest harborage.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: The caulking on the toilet in the mens room was absent.
|
|
09/01/2015
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A can of baby corn with a dented bottom seam was stored with wholesome cans on the dry storage shelf in the back kitchen area.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Utensils and tea bags were present in the basin of the front area hand sink. Utensils were present in the basin of the hand sink next to the three compartment sink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee was observed eating in the back food preparation area.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: The following items were above 41°F in the walk-in refrigerator: egg noddles (52°F), rice noodles (50°F), tofu (50°F), raw chicken (49°F), cooked chicken (47°F-50°F), cut cabbage (50°F), wonton filling (49°F), raw shelled eggs (51°F), and bok choy (50°F). Sesame chicken (50°F) was above 41°F in the cook line cold-top refrigerator. Bean sprouts were 48°F in the cook line cold-top refrigerator. Raw beef (45°F) and cooked vegetables (54°F) were above 41°F in the cook line reach-in refrigerator. Cut cabbage was 69°F while sitting out on the cook line.
|
|
05/19/2015
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Four dented cans of mushrooms were stored with wholesome ones on the dry storage rack. A moldy lime was observed in the walk-in refrigerator.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Egg rolls and crab rangoons were 78°F next to the cook-line fryers, stored at room temperature.
|
| 04a - Critical |
| Sanitation: Manual |
|
Inspector Comments: The sanitizer bucket by the three compartment sink provided greater than 50-200ppm of Chlorine residual.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The dish machine's sanitizer cycle did not provide the required 50-200ppm of Chlorine residual.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: A mouse was observed on a sticky trap on the floor under the dry storage area.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical bottle under the preparation sink was not labeled as to its contents. Two chemical bottles under the dish machine were not labeled as to their contents.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Shelves in the cook-line reach-in refrigerator, across from the fryers, were rusted.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Caulking on the cook-line ventilation hood was torn. Tape was observed around the fryer plug-in on the cook-line. The handle on the cook-line steamer was broken. Shelves in the cook-line cold-top reach-in refrigerator were rusted. Caulking on the left side of the three compartment sink was not present. Caulking on the three compartment sink was in disrepair. Caulking on the floor board of the entrance of the walk-in refrigerator was in disrepair. The mixer by the three compartment sink was stored on top of an exposed wood pallet. Caulking on the shelf above the dirty drainboard side of the dish machine was in disrepair.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The shelves in the cook-line reach-in refrigerator across from the fryer were soiled with food debris. The interior of the cook-line salamander was soiled with food debris. The interior of the cook-line oven was soiled with food debris. The can opener blade on the preparation table was soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket on the cook-line reach-in refrigerator across from the fryers was soiled with food debris. The ventilation hoods above the cook-line fryers were soiled with grease. The exterior of the cart holding spices at the cook-line was soiled with food debris. The door gasket on the cook-line cold-top reach-in refrigerator was soiled with food debris. The shelf above the hand sink by the three compartment sink was soiled with food debris. The basin of the hand sink by the three compartment sink was soiled with grime. The shelves in the dry storage area were soiled with food debris. The caulking on the preparation sink was soiled with mold. A knife on the magnetic strip above the preparation sink was soiled with food debris. The exterior of the can opener blade on the preparation table was soiled with food debris. The exterior of the dish machine was soiled with food debris. The caulking on the dirty drain board of the dish machine was soiled with mold. The door gasket on the sushi reach-in refrigerator was soiled with food debris.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: In-use tongs were stored on the oven handle on the cook-line with the food contact surface exposed. The ice scoop handle in the front beverage station was stored in contact with the ice.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: Caulking on the hand sink by the fryer was in disrepair.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Several vent ducts in the kitchen area were soiled with dust and grease. The ceiling in the kitchen area was soiled with dust and grease. A ceiling tile above the walk-in refrigerator was missing.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Several lights throughout the kitchen were not functioning.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: The back door gap was greater than 1/4inch allowing the possible entrance of pests in the facility.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: A light in the women's restroom was not functioning. Caulking around the men's restroom toilet was in disrepair.
|
|
04/09/2014
Inspection, Routine
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Fried chicken was 48°F and raw beef was 50°F in the cook line cold-top refrigerator across from the fryers.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Aluminum foil was being used to line the exterior of the cook-line hot holding unit. The caulking on the cook line ventilation hood was torn. Shelving in the cook-line steamer was rusty. The exterior equipment of the reach-in refrigerator was missing. A tile above the walk-in refrigerator was missing.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: A knife on the knife magnet above the preparation sink was soiled with food debris. The can opener blade on the preparation table was soiled with food debris. The interior of the reach-in refrigerator was soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket on the bar reach-in refrigerator was soiled with food debris. The exterior of the rice cooker next to the cook-line hot-holding unit was soiled with food debris. The door gasket on the cook-line reach-in freezer was soiled with food debris. The door gaskets on the cook-line cold-top reach-in refrigerators were soiled with food debris. The shelving in the walk-in refrigerator was soiled with food debris. The exterior of the can opener blade on the preparation table was soiled with food debris. The caulking on the dish machine drainboard was moldy.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: In-use tongs were stored on the oven handle with the food contact surface exposed.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The ceiling throughout the kitchen was soiled with dust. The ceiling in the walk-in refrigerator was soiled with dust.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Lights throughout the facility were not functioning. A light in the women's restroom was not functioning.
|
