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08/06/2021
Inspection, Re-Inspection
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments:
2-102.12(A) Certified Food Protection Manager (C):
The facility did not have a Certified Food Protection Manager at the time of the inspection, however the manager was in the process of being enrolled by the owner.
|
| 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):
The hand sink next to the grill was used as a shelf to store a rice maker.
Corrective Action: The rice maker was removed by the manager and education on the importance of keeping the hand sinks clear of items was provided to the manager.
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| 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):
Chicken, shrimp, and eggs were stored above 41°F (50°F) for less than four hours in the cold top refrigerator by the front desk.
Corrective Action: All food items were moved to the walk-in refrigerator.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C):
The sanitizer bucket in the kitchen area contained a solution of less than 200ppm quaternary ammonium residual. Multiple sanitizer buckets were stored directly on the floor throughout the kitchen.
|
|
07/29/2021
Inspection, Routine
|
| 01 - Foodborne Illness Risk Factors |
| Person in charge present, demonstrates knowledge, and performs duties |
|
Inspector Comments:
2-102.11(A) Demonstration (Pf):
The manager on duty did not have adequate food safety knowledge at the time of the inspection.
Corrective Action: First operational packet was provided to the manager. Certified Food Protection Manager options were discussed and highly encouraged with the owner.
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments:
2-102.12(A) Certified Food Protection Manager (C):
The facility did not have a Certified Food Protection Manager at the time of the inspection.
|
| 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 facility was not able to provide instructions on how to properly clean vomit/fecal accidents.
Corrective Action: Vomit/fecal cleanup procedures were provided to the operator.
|
| 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):
The hand sink in the kitchen area was used as a dump sink.
6-301.12 Hand Drying Provision (Pf):
The hand sink in the women's restroom was not supplied with paper towels.
6-301.14 Handwashing Signage (C):
The hand sinks in the kitchen and restroom areas did not have signs instructing employees to wash their hands.
Corrective Action: Education on proper hand sink usage was provided, the paper towels were replaced by the manager, and hand wash signs were provided during the inspection.
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| 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 curry and gravy were stored below 135°F (120-130°F) for longer than four hours in the small steam table at the front service area.
Corrective Action: Education on proper hot holding temperatures was provided to the manager and food was voluntarily discarded.
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| 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):
Multiple types of food in multiple different refrigerators were stored above 41°F (44-56°F) for longer than four hours throughout the facility.
Corrective Action: All food was voluntarily discarded by the managers (See voluntary condemnation). Education on proper cold holding temperatures was provided. Maintenance technician was called on site during the inspection to repair all refrigeration.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments:
7-201.11 Separation-Storage (P):
Bottles of bleach were stored with food in the back storage area.
Corrective Action: Chemicals were moved to the chemical storage area by the manager and education on proper chemical storage was provided.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C):
Wiping cloths were not stored in a sanitizer solution between uses.
|
| 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):
Plastic food containers were stacked and nested in the dish area while still wet.
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
|
Inspector Comments:
4-302.13 Temperature Measuring Devices, Manual and Mechanical Warewashing (Pf):
The facility did not have sanitizer test strips.
Corrective Action: Education was provided on the importance of having accessible test strips.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
6-501.12 Cleaning, Frequency and Restrictions (C):
The shelves in the walk-in refrigerator were heavily soiled.
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|
04/17/2019
Inspection, Routine
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| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
|
Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C)
Several employee beverages were stored on preparation surfaces and next to customer food items throughout the facility.
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| 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)
Macaroni salad (45-47°F), cut tomatoes (45°F), sliced spam (70°F) stored in the cook line cold top refrigerator were above 41°F. Cooked noodles (51-53°F) and raw shrimp (52°F) stored in the small cook line reach in refrigerator (ambient temperature 53°F) were above 41°F. Two large containers of a sauce containing a garlic and oil mixture were 68-70°F stored at room temperature outside of the walk in refrigerator.
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| 35 - Good Retail Practices |
| Approved thawing methods used |
|
Inspector Comments: 3-501.13 Thawing (C)
Containers of meat were observed thawing at room temperature on the back kitchen preparation table.
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| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
Inspector Comments: 4-204.112 Temperature Measuring Devices-Functionality (C)
The small cook line reach in refrigerator was not equipped with a thermometer.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments: 6-501.111 Controlling Pests (C)
Several flies were observed in the back kitchen area.
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| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
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Inspector Comments: 4-903.11(A) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing (C)
Dry towels were stored with rice in the bulk rice container.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-501.11 Good Repair and Proper Adjustment-Equipment (C)
The door gasket of the small cook line reach in refrigerator was torn.
4-101.19 Nonfood-Contact Surfaces (C)
Packaging tape was observed lining the outside surface of the kitchen ice machine.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: 4-602.13 Nonfood Contact Surfaces (C)
The cook line hood vent panels were soiled with grease.
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The shelves located in the walk in refrigerator were soiled with food debris.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: 5-205.15 System Maintained in Good Repair (C)
Cold water was not available at the back kitchen hand sink. A leak was present on the cold water faucet handle on the 2-compartment sink. A leak was present on the faucet on the three compartment sink.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
The floor below the dry storage area was soiled with food debris.
6-101.11 Surface Characteristics-Indoor Areas (C)
Holes were present in the wall above the three compartment sink.
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|
04/19/2018
Inspection, Routine
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee was observed donning a new pair of gloves without first washing their hands. Corrective action: Follow up required.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: The following items measured above 41°F: Cooked cabbage with pork (49°F), cooked pork (54°F) by the rear cook line. Raw pork (47°F), cut tomatoes (47°F) in the cold top refrigerator. Raw chicken (50°F) under the front cook line. Corrective action: Put items on ice. Follow up required to check for continued compliance.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: A chemical spray bottle was stored next to ice scoops near the ice machine. Corrective action: Manager moved the chemical spray bottle to an approved location.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Raw pork was thawing at room temperature in the rear preparation area.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: A scoop with no handle was stored in the bulk rice container. The walk in refrigerator door gasket was torn. A door gasket at the cold top refrigerator was torn. The front cook line ventilation hood had a filter missing.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The rear grill was soiled with debris. The dry storage racks and the walk in refrigerator storage racks were soiled with debris. The walk in refrigerator fan guards were soiled with dust.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: The three compartment sink caulking was soiled with debris.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: A rice scoop was stored in 60°F water in the back preparation area.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The walk in refrigerator floor was soiled with debris.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light was non functioning above the rear and front cook lines.
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|
05/03/2017
Inspection, Routine
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Brown rice was 92°F at the back area rice cooker.
|
| 04a - Critical |
| Sanitation: Manual |
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Inspector Comments: The sanitizer concentration was less than 200 parts per million (ppm) of quaternary ammonium at the three compartment sink in the ware washing area
|
| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
|
Inspector Comments: Splash-less and scented bleach was used as a chemical sanitizer for cleaning and maintenance at the facility.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Sriracha hot chili sauce, garlic powder, and panko were stored directly on the floor outside of the walk-in refrigerator. Yellowfin tuna, raw chicken, portuguese sausage, and beef slice were stored directly on the floor at the walk-in refrigerator.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Torn door gaskets were observed at the cook line cold top refrigerator.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: Holes were observed at the three compartment sink wall in the ware washing area.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The door handles and the door gaskets at the cook line cold top refrigerator were soiled with food debris. The interior of the cook line cold top refrigerator was soiled with food debris. The vents under the cook line cold top refrigerator doors were heavily soiled with debris. The stove stop at the back food preparation area was heavily soiled with debris. The interior of the oven in the back area food preparation area was heavily soiled with debris. The ventilation hoods at the back area food preparation area were soiled with debris. The fan guards at the walk-in refrigerator were soiled with debris. The interior walls and floors of the walk-in refrigerator were soiled with food debris.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: The sprayer head at the three compartment sink in the ware washing area was soiled with debris.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: A scoop with no handle was observed inside the rice bulk container at the back dry storage area.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Single service chopsticks were stored directly on the floor at the back dry storage area.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floors under the cook line fryers and the grill were heavily soiled with debris . The floor under the cook line food preparation sink was heavily soiled with debris. The floor under the three compartment sink at the ware washing area was soiled with debris. The floor under the stove top at the back food preparation area was heavily soiled with debris. The floor around the rice storage at the back food preparation area was heavily soiled with debris. The floor under the dry storage shelves at the back food preparation area was soiled with debris. The ceiling tiles above the dry storage shelves at the back food preparation area were stained and soiled with debris.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light bulb was not operational at the ventilation hood system in the back food preparation area.
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|
04/13/2016
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A dented can of tomato ketchup was stored with wholesome cans at the dry storage area.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw tuna was stored in the same container as ready to eat green onions at the walk-in refrigerator. Raw shell eggs were stored above ready to eat Kalua pig with cabbage at the walk-in refrigerator. Raw shrimp was stored next to and above ready to eat onions, sliced cheddar cheese and portuguese sausage at the walk-in refrigerator.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Four unapproved employee smoothies were stored next to and above ready to eat vegetable mix medley and shrimp at the walk-in freezer.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interior of the back area cook line oven was heavily soiled with debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The exterior of cook line cold top refrigerator doors were soiled with debris. The fryer heads at the cook line grill were heavily soiled with food debris. The ventilation hoods at the cook line grill in the back area were soiled with debris. The exterior of the back area stove top was heavily soiled with debris. The exterior of the rice cookers at the back area grill were soiled with debris. The exterior of the large rice bucket at the ware washing area was heavily soiled with debris. The fan guards at the walk-in refrigerator were dusty.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: The exterior of the metal food storage bins at the dry storage area were not previously scraped and remained soiled with debris. Metal food storage bins were stored wet and nested at the dry storage area.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The walls and floor under the cook line food preparation sink were soiled with debris. The walls behind and the floor under the back area grill were soiled with debris. The wall and floor under the three compartment sink at the ware washing area was soiled with debris. The wall above the three compartment sink at the ware washing area was soiled with debris. The wall and floor at the mop sink station were soiled with debris. The floors under the large storage shelves at the dry storage area were heavily soiled with debris. The wall behind the storage shelves at the dry storage area was soiled with debris. The walls and floors at the walk-in refrigerator and freezer were soiled with debris. The floor under the carbonator at the dry storage area were soiled with debris.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light bulb was not operational at the back area grill.
|
|
04/09/2015
Inspection, Routine
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed washing their hands for 5 seconds and did not was their hands for the whole 20 seconds.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A rice cooker was stored in the basin of the hand sink by the 3 compartment sink. An employee was observed filling a container with water from the front hand sink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved employee twist top beverage was stored in the walk in freezer with customer food.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Multiple items in the cook line cold top refrigerator were not held at 41°F or lower, spam (53°F), macaroni salad (45°F), sausage (49°F), and coleslaw (49°F). Pork (53°F) was not held at 41°F or lower in the ice bath by the back stove.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Frozen meat was thawing at room temperature while stored on the rack across from the walk in freezer.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: A crack was observed on the bucket of teriyaki sauce stored by the preparation sink. A non-commercial grade rice cooker stored by the back stove was being used to cook rice. Non-commercial grade food containers holding spices were observed on the dry storage rack across from the preparation table .
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Multiple torn door gaskets were observed on the doors of the cook line reach in cold top refrigerator and the reach in refrigerator on the cook line. The caulking at the 3 compartment sink was damaged. The caulking at the mop sink was moldy.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The exterior of the lid and the sides of a bucket containing a sauce stored by the back storage rack were soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The vent hood above the grill on the cook line was greasy. The vent hood above the back stove was dusty. The plastic lining the storage rack across from the preparation table was soiled with food debris. The storage racks of the walk in refrigerator were dirty. The shelf below the register holding the carbonator was stained.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Dishes stored on the rack across from the walk in freezer were improperly air dried and were stacked while still wet.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Food containers with no handles were observed being used to scoop rice in the rice buckets stored by the preparation table.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The faucet at the preparation sink and the faucet at the mop was leaky.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The wall behind the 3 compartment sink was soiled with food debris. Water was pooling in between the tiles at the 3 compartment sink. The interior of the door and the walls of the walk in refrigerator were soiled with food debris.
|
|
03/25/2014
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: A container of raw shrimp was stored above ready to eat coleslaw in the cook line reach-in cooler. A container of raw beef was stored above ready to eat onions and potatoes on the back kitchen storage shelf. A container of raw fish was stored above containers of cooked pork and onions in the walk-in cooler. Tongs used to put raw meats on the grill were used to also remove cooked meats from the grill.
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: In store menu consumer advisory disclosure did not asterisk food served raw or undercooked. To go menus did not have a consumer advisory.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee on the cook line was observed donning gloves without first washing hands. An employee on the cook line was observed handling raw beef patties and then handling utensils, and the employee did not wash hands after handling raw beef. An employee on the cook line was observed cracking raw eggs and then handling utensils, and the employee did not wash hands after handling raw eggs.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee on the cook line was observed wiping fingers on a common towel next to the grill.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Open employee beverages were observed next to hot sauce at the front counter, above customer can drinks near the cook line, and above dry ingredients on the storage shelve in the kitchen. A twist-top employee beverage was observed above dry ingredients on the storage shelves in the kitchen.
|
| 04a - Critical |
| Sanitation: Manual |
|
Inspector Comments: An employee was observed doing dishes and was only sanitizing dishes for about 10 seconds, and was not sanitizing dishes for at least 60 seconds.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: The men's restroom hand sink hot water was 88°F and did not reach at least 100°F.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Ants were observed on the edge of the kitchen preparation sink.
|
| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
|
Inspector Comments: The in-use cook line sanitizer buckets measured greater than 400 ppm quat sanitizer on the test strip.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Several large containers of raw beef were thawing at room temperature on the back kitchen storage rack. An employee stated lettuce heads were not washed prior to using. Raw hamburger patties were stored above raw shrimp in the walk-in cooler.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The lid to one of the marinade containers was melted and rough. The kitchen oven interior was lined with foil. The rice pot used to cook brown rice was domestic. Two domestic food processors were present in the kitchen. Several food storage containers in the kitchen were cracked.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket was torn on the cook line small reach-in cooler. The door gaskets were torn on the large cold-top cooler. The caulking around the preparation sink was loose and soiled. The caulking on the three-compartment sink was loose, cracking, and soiled. Several shelves in the walk-in cooler were rusty.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The walk-in cooler fan guards were soiled with dust. The cook line hood filters were soiled with grease. The spray faucet was soiled with debris on the three-compartment sink. The exterior of the dry ingredient bins were soiled with debris. The exterior of the soda CO2 dispenser was soiled with debris.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Pans were being stacked wet on the clean dish storage shelf in the kitchen.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: A scoop with no handle was being used in the brown rice storage container and in the white rice storage container in the kitchen.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Soy sauce buckets were being reused to house other customer foods.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The preparation sink drain pipes were soiled with debris. The cook line hand sink caulking was loose and soiled. The kitchen hand sink caulking was loose. The south faucet on the three-compartment sink was leaking the spout. The north faucet on the three-compartment sink was leaking from the middle of the faucet. The mop sink faucet was leaking.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The ceiling of walk-in cooler was soiled with spots of mold. There was cardboard lining the floor of the cook line by the fryer. The wall under the preparation sink was soiled with debris. The floor behind the ice machine was soiled with debris. The wall was soiled with debris by the spice and ingredient storage shelf in the kitchen. The wall above the three-compartment sink was soiled with large spots of dried glue. The wall under the three-compartment sink was soiled with debris. The closet door to the water heater room was soiled with debris. The floor under the dry storage racks in the kitchen was heavily soiled with debris and a sticky substance.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: The men’s restroom toilet lid was cracked. The men’s restroom toilet was not sealed to the floor.
|
|
10/17/2013
Inspection, Critical Item
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw breaded chicken was stored above beef in the walk-in refrigerator.
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: The establishment offers beef steaks cooked to order, but no consumer advisory was provided.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Tatar sauce was 60°F sitting out on the front counter.
|
| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
|
Inspector Comments: In-use quat-ammonium sanitizer, in sanitizer buckets on the cook line, measured over 400 ppm on the sanitizer test strip.
|
