|
11/03/2021
Inspection, Routine
|
| 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 certificate.
Corrective action: Provided handout to the person in charge to obtain certification.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
Raw beef and raw chicken were stored over ready-to-eat broth in the two door refrigerator at the end of the cook line.
Corrective action: Educated the person in charge about proper raw meat storage to prevent cross contamination.
|
| 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 time/temperature controlled foods were stored above 41° F in the three door cold top reach in refrigerator: cooked tofu (49-50° F), cooked shrimp (46° F), bean sprouts (49° F), cut lettuce (49° F), cooked rice noodles (46° F), raw beef (45° F), and raw chicken (45° F).
Corrective action: The person in charge stated that the refrigerated unit would be lowered in temperature as soon as possible.
Bean sprouts (67° F) were stored above 41° F on the food preparation line across from the ware washing area.
Corrective action: The person in charge moved the bean sprouts into a refrigerated unit.
Raw beef (47° F) was stored above 41° F in the two door cold top reach in refrigerated unit would be lowered as soon as possible.
Corrective action: The person in charge stated that the refrigerated unit would be lowered in temperature as soon as possible.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: 7-102.11 Common Name-Working Containers (Pf)
A chemical spray bottle was not labeled as to its contents in the ware washing area.
Corrective action: The person in charge labeled the chemical spray bottle as to its contents.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments: 6-202.15 Outer Openings, Protected (C)
The exterior back door was propped open at the time of inspection.
|
| 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 food containers were being reused throughout 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)
Paper and cardboard, that are not smooth and easily cleanable, were used to line multiple non-food contact surfaces throughout the kitchen.
Duct tape, which is not smooth and easily cleanable, was present on the door handle of the two door cold top reach in refrigerator on the cook line.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
The seal on the hand washing sink in the second restroom was missing.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
The exterior of the two door refrigerator at the end of the cook line was in disrepair at the time of inspection.
|
| 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 drain pipe on the hand washing sink at the end of the cook line was soiled.
The shelves of the two door refrigerator at the end of the cook line were soiled.
The exterior of the grill on the cook line was soiled.
The exterior of the fryer on the cook line was soiled.
The exterior of the vent hood 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 floor under the soda syrup tower was soiled.
The floor under the dish machine was soiled.
The floor drain by the exterior back door was soiled.
The ceiling vents in the restrooms were soiled with dust.
The kitchen ceiling 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 second restroom.
A light in the vent hood on the cook line was not functioning.
6-202.11 Light Bulbs, Protective Shielding (C)
A light was not shielded above the food preparation area in the kitchen.
|
|
12/13/2019
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. Corrective action: A list of accredited courses was provided at the time of inspection.
|
| 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)
Raw chicken (52°F) was stored above 41°F in the two door glass reach in refrigerator. Corrective action: Discussed proper cold holding temperatures with the operator.
|
| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
|
Inspector Comments: 3-501.15 Cooling Methods (C)
Cooked rice noodles (81°F) were improperly cooling in a sealed container in the three door cold top reach in refrigerator across from the flat top on the cook line.
|
| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
Inspector Comments: 4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy (Pf)
A thermometer to measure the ambient air temperature was not provided in the sliding glass door refrigerator in the customer area and in the two door cold top reach in refrigerator across from the fryers on the cook line.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments: 6-202.13 Insect Control Devices, Design and Installation (C)
Fly strips with multiple flies were present above the food preparation area in the kitchen.
6-202.15 Outer Openings, Protected (C)
A gap at the back door was present.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
Utensils were stored in room temperature water to the right of the saute oven on the cook line.
Tongs were stored unprotected from contamination on the handle of the saute oven on the cook line.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-101.19 Nonfood-Contact Surfaces (C)
Cardboard, that is not smooth and easily cleanable, was used to line the shelves in the two door glass reach in refrigerator in the kitchen.
4-202.16 Nonfood-Contact Surfaces (C)
Duct tape, that is not smooth and easily cleanable, was used on the handles of the two door cold top reach in refrigerator on the cook line.
Packing tape, that is not smooth and easily cleanable, was present on the microwave on the cook line.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
The gasket on the two door glass door reach in refrigerator was torn.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
The seal on the hand sink in the right side restroom was missing.
The seal around the toilet in the left side restroom 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 of the two door cold top reach in refrigerator was soiled.
The rack to the right of the saute oven on the cook line was soiled.
The rack across from the mop sink was soiled.
The rack across from the kitchen back exit door was soiled.
The exterior of the equipment 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 hand held sprayer on the pre rinse side of the dish washing machine was leaking.
The pipe below the hand sink to the left of the kitchen back exit door was leaking.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments: 6-501.19 Closing Toilet Room Doors (C)
The doors to the restrooms were not self closing.
5-501.17 Toilet Room Receptacle, Covered (C)
A covered trash receptacle was not provided in the restrooms.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
The ceiling vents in the restrooms were dusty.
The ceiling tiles throughout the kitchen were stained.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: 6-202.11 Light Bulbs, Protective Shielding (C)
A protective shielding on the light fixture in the preparation area was missing.
|
|
06/22/2018
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw beef was stored with noodles in the cold top reach in refrigerator on the cook line. Discussed proper food storage levels with the operator.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Cooked rice (120°F) was below 135°F in the rice cooker on the food preparation table. Discussed proper hot holding temperatures with the operator.
|
| 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 for more than 4 hours in the cold top reach in refrigerator across from the grill on the cook line: raw shrimp 51°F, raw chicken 50°F, raw beef 49°F, raw pork 51°F, sprouts 54°F, lettuce 52°F, and noodles 61°F. Sprouts were 54°F in the reach in refrigerator to the right of the reach in freezer. Discussed proper cold holding temperatures with the operator. Operator discarded all the items immediately.
|
| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
|
Inspector Comments: A thin probe food thermometer capable of measuring 0°F - 220°F was not provided during the time of the inspection. The inspector provided the operator with a probe thermometer.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Cold water was not provided at the food preparation sink. Follow up to occur.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle was not labeled as to its contents underneath the three compartment sink. Discussed properly labeling chemical spray bottles with the operator. The operator immediately labeled the bottle.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Containers of white seasoning were not labeled as to their contents on the cook line.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: A non food grade rice cooker was present on the food preparation table.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The coating inside the microwave was peeling. The door gasket was torn on the two door reach in refrigerator. An unfinished wood pallet was present underneath the two door reach in refrigerator. The condenser cover was missing from the two door reach in refrigerator.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The hood was heavily soiled above the grill. The saute oven was soiled on the cook line. Cardboard was used to line the shelf on the rack to the right of the saute oven. The rack in the ware washing area, the racks on both sides of the line, and the rack to the right of the saute oven were soiled. Cardboard was used to line the shelf in the two door reach in refrigerator.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: A sanitizer cloth was stored on the cutting board on the cook line.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Tongs were stored unprotected from contamination on the cook line.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The caulking was in disrepair at the hand sink in the back kitchen.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floors were soiled underneath the equipment throughout the kitchen. The drain was soiled underneath the hand sink in the back of the kitchen.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: There were light bulbs not functioning above the cook line.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: The back door was propped open during the time of the inspection.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: Toilet paper was stored out of the dispensers in the restrooms.
|
|
01/16/2018
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw chicken was stored directly above ready to eat food items in the reach in refrigerator next to the cook line hand sink. Proper storage of raw and ready to eat food items in order to prevent possible cross contamination was discussed with owner. The raw chicken was moved to the bottom shelf of the reach in refrigerator. Violation corrected on site.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Bean sprouts measured 54°F stored in a water bath at room temperature on the shelf across from the dish machine. The following food items measured greater than 41°F in the cold top refrigerator across from the grill: cut cabbage (45°F), cut tomatoes (45°F), raw beef (46°F), raw chicken (45°F), and raw shrimp (45°F). Cooked noodles measured 44°F in the reach in refrigerator across from the grill. Ensuring all potentially hazardous food items maintain proper cold holding temperature of 41°F at all time unless when being prepared. Violation to be corrected within 10 days
|
| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
|
Inspector Comments: A thin probe food thermometer capable of measuring 0°F-220°F was not provided during the time of the inspection. Violation to be corrected within 10 days.
|
| 07b - Critical |
| Pest Control: Pesticide application |
|
Inspector Comments: Two cans of Raid were stored under the dish area handsink. Types of approved pesticides to be used in the facility was discussed with the owner. The cans were discarded in the outside trash can. Violation corrected on site
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A spray bottle of soap stored on the cook line hand sink splash guard and a chemical spray bottle stored under the dish machine were unlabeled as to their contents. Both chemical spray bottles were labeled as to their contents. Violation corrected on site.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Frozen beef was being thawed improperly at room temperature on the preparation table across from the cook line and on the preparation sink drainboard.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Pieces of cardboard that were not smooth and easily cleanable were lining the shelves in the cook line reach in refrigerator and freezer and on the shelves next to the cook line. The front panels on the cook line reach in refrigerator and right cold top refrigerator across from the cook line were missing. The door gasket was torn on the cook line reach in refrigerator. The right door handle of the reach in refrigerator across from the cook line grill was broken and not smooth and easily cleanable. The cook line ventilation hoods were inadequately sealed. The interior of the drawer style refrigerator across from the dish machine was rusty.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: Door gaskets on several cold holding units in the kitchen were soiled with food debris. The storage shelf racks next to and across from the cook line were soiled with food and debris. The cook line ventilation hoods above the grill were heavily soiled with dust and grease. The handles of the fryer baskets were soiled with food debris. The wall behind the dish machine was soiled with debris. The top of the dish machine was soiled with debris. The interior of the drawer style refrigerator across from the dish machine was pooled with water.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Clean pans were stacked wet above the three compartment sink.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: A pair of tongs were stored improperly at knee height on the cook line oven handle with the food contact surfaces exposed to possible contamination. Two pairs of tongs were stored in a container of 106°F water on the cook line grill.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The mop sink basin was inadequately sealed to the wall. The cook line hand sink was leaking and inadequately sealed to the wall. The three compartment sink was leaking.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Several ceiling tiles above the dish area and a ceiling vent above the cook line grill were soiled with dust. The wall behind the cook line was soiled with food and debris. The floor under the pre-rinse sink was soiled with dirt and debris. The floor around the hot water heater was soiled with dirt and debris. The paint was chipping on the wall behind the mop sink and the wall was not smooth and easily cleanable. The corner panel on the wall next to the mop sink was in poor repair and a piece of tape that was not smooth and easily cleanable was taped to the panel.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: The back kitchen door and the back door next to the restrooms had openings greater than 1/4 inch.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: The hand sink in the right restroom was inadequately sealed to the wall.
|
|
01/18/2017
Inspection, Routine
|
| 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 left cold top refrigerator across from the cook line : chicken (49°), beef (49°), shrimp (49°), bean sprouts (50°) and noodles (51°).
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Several containers of white seasoning were not labeled as to their contents on the dry storage rack next to the cook line.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Cardboard that was not smooth or easily cleanable was used to line shelfs in the reach in refrigerator and the shelf below the grill. The door gasket was torn on the tall reach n refrigerator. The handle on the left cold top refrigerator was in disrepair. An unfinished wood pallet was present underneath the tall reach-in refrigerator. The condenser cover was missing from the tall reach-in refrigerator.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets on the cook line cold top refrigerators were soiled with food debris.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Tongs were stored hanging from the oven handle.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The ceiling above the ice machine had a leak.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Several of the lights in the hood were not functioning.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: Toilet paper was stored out of the dispensers in the restrooms.
|
|
01/28/2016
Inspection, Routine
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Daikon was being washed in the hand sink next to the back door.
|
| 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 left cook line cold top refrigerator: raw chicken (50°), raw beef (54°), lettuce (51°), sliced tomatoes (50°) and sprouts (50°).
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle next to the dish machine was not labeled as to its contents.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Cardboard was used to line the shelves in the freezer and refrigerator and was not smooth or easily cleanable. A wood pallet underneath the tall refrigerator was not smooth or easily cleanable. A front panel was missing from the tall refrigerator.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The cook line hood was soiled with dust.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: Sanitizer in the front service area was not the required 50-200 ppm chlorine.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Knives were stored in a crevice between the cold top refrigerator and the preparation table. Tongs were stored in 64°F water on the cook line.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The ceiling ventilation covers were soiled with dust.
|
|
01/21/2015
Inspection, Routine
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cooked chicken was 55ºF in the cold-top refrigerator drawer across from the cook line. Cut lettuce was 47ºF in the cold-top reach-in refrigerator across form the cook line.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Several spices were stored uncovered by the cook line grill by the reach-in freezer.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: A towel stored with customer egg rolls was not smooth and easily cleanable. The cold-top cutting board was scored. Th cardboard lining the reach-in refrigerator was not smooth and easily cleanable. Several containers throughout the facility were non NSF approved.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket on the cold-top reach-in refrigerator across from the cook line was torn.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The cook line grill hood was soiled with grease. Several door gaskets throughout the kitchen were soiled with food debris. The cabinet below the trash by the soda machine was soiled with food debris.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Several utensils throughout the facility were stored in 70ºF water.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The ceiling above the food preparation table was soiled with dust. The floor below the dish machine was soiled with debris.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light above the cold-top refrigerator was not functioning.
|
|
01/21/2014
Inspection, Routine
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage was present on the back preparation table.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Cockroaches were present on a shelf above the cook line cold top.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: An unlabeled chemical spray bottle was present under the dish machine.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Several cutting boards on the cook line cold top units were scored.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket of the reach in refrigerator near the dish machine was torn.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: Several door gaskets of the cook line reach in refrigerators were soiled with food debris. Several vents in the cook line hood were soiled with grime.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Several clean dishes near the dish machine were stacked wet.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: A ceiling vent above the preparation area was soiled with dust.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Several lights in the kitchen were not functioning properly.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: The wall caulking of the bathroom hand sink was in disrepair. The ceiling vent in the restroom was soiled with dust.
|
