|
06/21/2022
Inspection, Re-Inspection
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments:
The restaurant did not have a certified food protection manager.
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments:
An employee cleaned her hands in the three-compartment sink, and without using soap. An employee at the kitchen grill area hand sink did not use soap when washing her hands. An employee in the kitchen did not wash her hands after picking up trash.
Corrective action: The employee was educated about hand washing.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
Paper towels and hot water were not available at the back preparation room hand sink.
Corrective action: The person in charge agreed to supply the above.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments:
Raw pooled eggs in the grill line cold-top refrigerator were stored above cooked rice noodles.
Corrective action: The eggs were moved to an appropriate location.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments:
Multiple fish cakes' containers in the far back preparation room walk-in refrigerator were marked with a date (6/13) that exceeded 7 days since preparation and were not discarded. Cut cabbage salad in the kitchen walk-in refrigerator was not marked with a date once prepared to be used or discarded within 7 days.
Corrective action: The fish cakes were voluntarily condemned and the person in charge was educated about date marking.
|
| 25 - Foodborne Illness Risk Factors |
| Consumer advisory provided for raw/undercooked food |
|
Inspector Comments:
The barbecue option on the menu and the consumer advisory statement were not marked with asterisks.
Corrective action: The facility placed asterisks or other suitable symbols on the menu to comply with consumer advisory requirements.
|
| 29 - Foodborne Illness Risk Factors |
| Compliance with variance / specialized process / HACCP |
|
Inspector Comments:
The pH of fermented kimchi (4.28-5.69) according lab tests from the standardized recipe was greater than 4.2.
Corrective action: The facility was instructed to increase the fermentation time for the standardized recipe and to obtain additional pH tests from three separate batches to be 4.2 or below.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments:
A container of flour across from the grill was not labeled as to its contents.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments:
A gap greater than 1/4 inch was present at the side exterior door.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments:
In-use scoops and tongs at the grill and two rice scoops across from the grill line were stored in water (72-113°F) that was less than 135°F. A scoop without a handle was present in the soy sauce bucket at the grill line.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
The grill area hand sink was not fully sealed to the wall.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments:
Employee food in the walk-in refrigerator was commingled with food for service. Several light bulbs in the ventilation hood were not functioning. Two mini fryers across from the grill line were not used under the ventilation hood in order to prevent grease accumulation.
|
|
06/13/2022
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments:
The restaurant did not have a certified food protection manager.
|
| 03 - Foodborne Illness Risk Factors |
| Management, food employee and conditional employee; knowledge, responsibilities and reporting |
|
Inspector Comments:
The restaurant did not have a verifiable, e.g. written, employee illness policy.
|
| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
|
Inspector Comments:
An employee was eating near the grill line.
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments:
An employee at the grill line did not wash his hands after handling sanitizer towels and before preparing food. An employee at the grill line did not wash his hands after eating and before food preparation. An employee at the grill area washed his hands and used the paper towel to wipe his face and mouth. An employee at the grill line did not wash his hands after touching his face and before preparing food.
|
| 09 - Foodborne Illness Risk Factors |
| No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed |
|
Inspector Comments:
An employee in the kitchen walk-in refrigerator touched three ready-to-eat bean sprouts with her bare hands. An employee at the grill area was cutting and touching ready-to-eat onion with his bare hands.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
The grill area hand sink was blocked by three carbon dioxide cannisters. Paper towels were not provided at the grill area hand sink nor at the dish washing area hand sink.
The hand sink in the back facility preparation area did not have a sign that told employees to wash their hands.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments:
An employee at the grill line area three-compartment sink did not sanitize a scoop after cleaning it and before reuse. An employee wiped his mouth with a sanitizer towel, then placed the towel on the cold-top refrigerator table across from the grill, thus contaminating the food-contact surface.
|
| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
|
Inspector Comments:
Fish cakes (109-125°F) and kimchi pancake (82-90°F) in the kitchen walk-in refrigerator did not cool from 135°F to 70°F within two hours.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments:
The following foods were greater than 41°F: (in the cold-top refrigerator across from the grill) tofu, several cooked meats, cooked noodles (45-47°F), and (in the wait station cold-top refrigerator) kimchi (47°F).
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments:
The following refrigerated, ready-to-eat, time/temperature control for safety foods were not marked with a date once prepared or thawed to be used or discarded within 7 days: (in the back facility walk-in refrigerator #2 and in the wait station cold-top refrigerator) kimchi, (in the cold-top refrigerator next to the grill line) cooked chicken wings, beef stew, and (in the kitchen walk-in refrigerator) jang jo rim (pork). According to the manager, kimchi was being held refrigerated for longer than 7 days following the fermentation process (up to 4 months).
|
| 25 - Foodborne Illness Risk Factors |
| Consumer advisory provided for raw/undercooked food |
|
Inspector Comments:
The menu did not have a consumer advisory for animal products cooked to order, including bee beem bhop (eggs) and barbecue (several meats cooked at the table by the consumer).
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments:
The concentration of wiping cloth solution in a sanitizer bucket at the grill area three-compartment sink was greater than 200 ppm chlorine (acceptable range 50-200 ppm). Two chemical spray bottles containing degreaser under the back facility hand sink were not labeled as to their contents.
|
| 29 - Foodborne Illness Risk Factors |
| Compliance with variance / specialized process / HACCP |
|
Inspector Comments:
The restaurant was making kimchi, deemed by the regulatory authority as a specialized process through a statewide variance, stored in the back kitchen walk-in refrigerator #1, without a standardized recipe (only ingredients were known) and without documented pH testing (4.2 or below).
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
Two wiping cloths at the grill line were not stored in sanitizer solution between uses.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments:
Grill utensils were stored in ambient temperature water. The wait station rice scoop was stored in ice water.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments:
The ventilation hood lights were not turned on during food preparation.
|
|
12/29/2021
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments:
The facility could not provide a Certified Food Protection Manager certificate.
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments:
An employee was observed removing their soiled gloves after cracking raw, shelled eggs but did not wash their hands before preparing ready-to-eat foods.
Corrective Action: The inspector educated the person in charge regarding when hands should be washed, such as when switching from raw to ready-to-eat foods.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
The hand sink in the front kitchen area right of the ice machine was not supplied with hand soap or paper towels.
Corrective Action: The person in charge agreed to stock the hand sink with the above items.
The hand sink at bar station did not have a sign reminding employees to wash their hands.
Corrective Action: The inspector provided the person in charge with a handwashing sticker.
A steel wool scrubber was stored in the basin of the hand sink located in the warewashing area.
Corrective Action: The inspector educated the person in charge that hand sinks should be left accessible at all times and only used for handwashing.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments:
Raw, shelled eggs were stored over daikon in the vegetable walk-in refrigerator.
Corrective Action: The inspector educated the person in charge how to properly store raw animal products underneath ready-to-eat items.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments:
The concentration of sanitizer from the dish machine after the final rinse measured less than 50 ppm residual chlorine.
Corrective Action: The person in charge contacted their contracted service provider to have the machine serviced and agreed to use the 3-compartment sink in the meantime.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments:
Various cooked, ready-to-eat food items that last more than 24 hours throughout the facility were not marked with a date of preparation nor with a date of discard within 7 days.
Corrective Action: The inspector educated the person in charge regarding date marking requirements and emailed a handout.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments:
An unlabeled spray bottle with a clear liquid was observed hanging from an empty rack inside the walk-in refrigerator located in the main kitchen.
Corrective Action: The person in charge labeled the bottle.
|
| 35 - Good Retail Practices |
| Approved thawing methods used |
|
Inspector Comments:
A box filled with packages of pre-cooked potstickers was thawing at room temperature on the table across from the hot water station. Two boxes of raw beef were thawing at room temperature on the table right of the meat cutter.
|
| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
Inspector Comments:
The facility could not provide a food-probe thermometer that was accurately calibrated.
Corrective Action: The person in charge was able to provide a new thermometer that was shown to be calibrated.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments: The door to the back adjacent to the warewashing area and door at the front of the kitchen both had gaps running along the underneath that prevented them from being tight-fitting.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
Various wet wiping cloths throughout the facility were not stored in sanitizer buckets in-between uses.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments:
A rice scoop located at the rice cooker across from the cook line and another rice scoop located at the rice cooker next to the hot water station were both stored in containers of ice water. Utensils were stored in stagnant water in a container hanging off of the cook line. Scoops without handles were observed in bulk containers of seasonings across from the cook line.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
Cardboard was observed lining the table across from the warewashing station where the table grills were being stored. Cardboard was also observed lining the shelving underneath the prep table across from the soda syrup pouches. Shelving over the warewashing area and across from the warewashing area holding steel containers were rusty.
|
| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
|
Inspector Comments:
The facility could not provide test strips for their chlorine-based sanitizer from the dish machine.
Corrective Action: The person in charge agreed to acquire test strips.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments:
Employee beverages were observed commingled with customer food throughout the facility's cold-holding units.
|
|
04/22/2019
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C); Facility does not have a certified food protection manager certificate at time of inspection.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 5-203.11 Handwashing Sinks-Numbers and Capacities (Pf); No handwash sink was available at the side preparation space area where an employee was observed actively slicing meat. Facility was originally approved with two hand wash sinks in the area, but has since then removed the sinks. Facility needs to reinstall the hand wash sinks as originally approved by this department.
6-301.11 Handwashing Cleanser, Availability (Pf); Soap was not available at multiple hand sinks throughout the facility. Corrective Action: The soap dispensers were replenished with new product.
|
| 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); Shredded cabbage (46°F) and cut romaine lettuce (45°F) were above 41°F at the preparation line.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C); Bags of dried chili peppers were stored on the ground in the walk-in refrigerator.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C); Multiple scoops, tongs and scissors in constant contact with food were stored in 58-70°F standing water throughout the cook line and preparation line area. The sauce scoop in the walk-in refrigerator was not equipped with a proper handle.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-202.16 Nonfood-Contact Surfaces (C); Cardboard was used to line wall surfaces along the cutting station in the side preparation area. Cardboard, rice bags and clear tape were used to line multiple storage shelving and racks throughout the facility. A cart constructed of raw wood was observed in the kitchen. Storage racks in the ware washing area were severely rusted.
4-501.11 Good Repair and Proper Adjustment-Equipment (C); The cook line reach-in refrigerator door gasket 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); Wall above the three compartment sink was moldy.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments: 5-501.17 Toilet Room Receptacle, Covered (C); Toilet receptacles in the womens restroom were not equipped with a lid.
|
| 54 - Good Retail Practices |
| Garbage & refuse properly disposed; facilities maintained |
|
Inspector Comments: 5-501.113 Covering Receptacles (C); The outside dumpsters were not properly covered as required.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C); Multiple holes were present on walls along the cook line and ware washing area. Floors around the cook line area were cracked.
6-201.17 Walls and Ceilings, Attachments (C); Floor tile base coving outside the kitchen walk-in refrigerator was in disrepair.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: 6-202.11 Light Bulbs, Protective Shielding (C); Multiple lights throughout the facility kitchen were not properly shielded.
|
|
12/17/2018
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw chicken was stored above raw beef on a storage rack in the walk in refrigerator in the kitchen.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: On two separate occasions, an employee was observed picking up dishes off the floor and then going to work with food without washing their hands. On four different occasions, staff were observed washing their hands for about 10 seconds before working with food. An employee was observed using a gloved hand to handle raw pooled eggs, and then changing gloves to handle ready to eat vegetables without washing their hands in between.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved open cup employee beverage container was stored on the food preparation table by the grill line. An approved employee beverage container was stored over red cutting boards by the side door of the kitchen. An unapproved open employee beverage was stored next to dishes on a dish rack in the attached food storage space across from the walk in kimchee refrigerator.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Beef soup in a steam table in the kitchen was 129°F.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Beef on a food preparation table by the grill line was 45°F. Sliced beef in the cold-top refrigerator by the grill line was 44-45°F. Cut lettuce by the grill was 63°F.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The concentration of the chlorine sanitizer in the dish washing machine was less than 50-200 ppm chlorine residue.
|
| 05d - Critical |
| Water, Sewage, Plumbing Systems: Sewage disposal |
|
Inspector Comments: The drain pipe of the hand sink in the dish washing area was leaking wastewater onto the floor.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Containers of butane in the outdoor storage shed were stored directly next to customer straws.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle was unlabeled as to its contents above the rinse sink in the dish washing area.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Several spices by the tall two-door freezer were unidentifiable and unlabeled as to their contents. A bulk white powder container by the fryer was unlabeled as to its contents.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: The handle of a scoop was stored directly in a container of salt in the kitchen.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Cardboard was observed lining several shelves at the grill line. Multiple cutting boards in the kitchen were scored and in disrepair.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Multiple shelving units throughout the kitchen were soiled with rust.
|
| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
|
Inspector Comments: The facility did not have quaternary ammonium test strips available upon inspection.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: A food preparation table in the kitchen was severely soiled with grime and food debris.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Single service food containers were reused throughout the kitchen.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor throughout the facility was in disrepair. A wall by the side door was in disrepair and not smooth and easily cleanable. The floor near the hot water heater was soiled with grime. Paint on the walls was peeling throughout the kitchen. Holes in the wall were located throughout the kitchen.
|
| 14e - Non-Critical |
| Physical Facilities: Ventilation |
|
Inspector Comments: Ventilation hoods were not present over the customer grills.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: Employee belongings, including a phone, vape pens, and food, were stored on the beer refrigerator at the front service counter.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: Upon inspection, the side door by the grill line was propped open and was not being used for deliveries. The side door by the grill line had a gap greater than 1cm that could allow for the entry of pests.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: Toilet paper was stored off of the dispenser in the womens restroom.
|
|
12/07/2017
Inspection, Critical Item
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Several unapproved twist top employee beverages were stored throughout the facility. Several employee beverages were stored next to customer food and clean utensils on the grill line. Ensure employee beverages are in approved containers with a lid and straw, and are stored away from customer food items.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Cooked beef was 110°F and pancakes were 105°F in the steam table. Ensure all hot foods are held at or above 135°F at all times.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Pooled eggs in a metal pan on the grill line cold top cooler were 47°F. Ensure all cold foods are holding at or below 41°F at all times.
|
| 04a - Critical |
| Sanitation: Manual |
|
Inspector Comments: The concentration of sanitizer in the three compartment sink was greater than 200ppm chlorine residual. Chlorine sanitizer must be in the range of 50 - 200ppm chlorine residual.
|
|
05/23/2017
Inspection, Routine
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee on the grill line was observed putting on a pair of disposable gloves and failed to wash their hands first. An employee in the warewashing area was observed switching from dirty to clean dishes without washing their hands in between.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Several items were being stored in the basin of the warewashing area handsink. An employee on the grill line was observed wiping their hands on a common towel.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The automatic dishmachine failed to produce a concentration of 50-100 ppm chlorine residual at the dish surface.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A Y-Vale with shutoffs was present downstream of the atmospheric vacuum breaker on the mopsink.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not available for handwashing at the handsink in the warewashing area.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A chemical spray bottle was stored above clean food containers in the rear kitchen area. Several chemical spray bottles were observed hanging over the basin of the bar area handsink.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: Multiple spray bottles in the rear kitchen area and at the bar were unlabeled as to their contents.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Food items were being stored on the floor in the walk in cooler.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: A scoop without a handle was being stored in a container of sugar on the grill line. The door gasket on the walk in freezer was torn. The metal storage racks near the back door were rusted. The metal storage racks near the dishmachine were rusted. Cardboard lining the shelves in the walk in cooler and in the rear kitchen area was not smooth and easily cleanable.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: Several reach in coolers were not provided with a thermometer.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: The sanitizer bucket on the grill line contained a concentration of less than 50ppm chlorine residual. Several wiping cloths were observed stored outside of the sanitizer bucket on the grill line.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Several 5 gallon single use buckets were observed being reused to store food items throughout the facility.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The handsink near the ice machine was not sealed to the wall. The handsink in the warewashing area was not sealed to the wall.
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
|
Inspector Comments: The dumpster lids were left open to pest entrance.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Several floor tiles in the walk in cooler were cracked. The floor near the hot water heater was soiled with grime. Several holes were present in walls throughout the kitchen.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Several light tubes in the kitchen were not functioning.
|
| 14e - Non-Critical |
| Physical Facilities: Ventilation |
|
Inspector Comments: The facility was engaged in active cooking on the grill line and the ventilation hood system was turned off.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: The back door to the kitchen was left open.
|
|
10/25/2016
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw pork was observed thawing on top of a container of lettuce in the walk in cooler.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Fried pancakes were holding at 82°F in the steam table near the kitchen entrance.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Beef short ribs, ribeye, pork, and chicken thighs were 43 - 47°F in the grill line cold top cooler to the left of the grill.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A Y-Valve was located downstream of the atmospheric vacuum breaker on the mopsink without a hose-bib backflow device installed.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A bottle of glass cleaner was observed hanging over clean utensils on the rack to the right of the indoor walk in cooler.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Food items were being stored on the floor in the walk in freezer.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The metal storage shelf in the warewashing area was rusted. Several reach in cooler and walk in cooler door gaskets throughout the facility were torn.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: Several reach in coolers throughout the kitchen were not provided with thermometers.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: Several reach in cooler door gaskets throughout the facility were soiled with food debris.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Several soy sauce buckets were being reused for other food storage in the facility.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The handsink in the warewashing area was not sealed to the wall.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Several floor and wall base tiles in the kitchen area were in disrepair.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Several lights throughout the kitchen were not functioning. Several light fixtures in the food preparation area were not provided with shields. A light in the walk in freezer was not functioning.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: Large gaps greater than 1 inch were present under the side and back door entrances to the kitchen area.
|
|
10/30/2015
Inspection, Routine
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Food was stored on the floor in walk in coolers throughout the establishment.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The cardboard that lined the prep table across from the warewashing area was heavily soiled with food debris and was not smooth and easily cleanable. The shelving above the warewashing area three compartment sink was heavily rusted.
|
| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
|
Inspector Comments: Chemical test strips were not provided for the mechanical dish machine.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The shelving in the indoor walk in cooler was heavily soiled with food debris. The fan guards on the condenser of the indoor walk in cooler were soiled with dust. The caulking on the three compartment sink in the warewashing area was heavily molded.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The condenser line to the outdoor walk in freezer leaked onto the floor.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The flooring tiles of the indoor walk in cooler were cracked. The walls and ceiling of the indoor walk in cooler were unsealed and not smooth and easily cleanable. The flooring tiles throughout the kitchen area were cracked and chipped. The floors, walls, and ceiling of the outdoor walk in cooler were unsealed and not smooth and easily cleanable.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: The caulking around the customer restroom toilets was heavily molded and cracked.
|
