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03/30/2022
Inspection, Routine
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments:
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
Multiple Time/Temperature Control for Safety Foods in the facility were not marked with a preparation date to be kept in the facility for less than 7 days.
Corrective action: the person in charge marked items with their preparation date during the inspection.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments:
5-205.15 System Maintained in Good Repair (P)
The hand sink next to the 3 compartment sink did not properly drain.
Corrective action: the person in charge temporarily unclogged the drain, and will submit a service request for the inspector to verify there is long term compliance. The sink will not be used until then.
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01/21/2021
Inspection, Routine
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments: Sanitizer buckets were stored directly on the floor.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments: The rice scoop at the front service counter was stored in 92°F water.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: The ventilation hood at the cook line and fryer station had severe grease built-up.
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01/02/2020
Inspection, Routine
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments:
2-301.14 When to Wash (P)
An employee at the grill line did not wash his hands after sweeping the floor and immediately before food preparation. Corrective action: The inspector educated the person in charge on monitoring hand washing.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
A cutting board was stored in the dish washing area hand sink basin. Corrective action: The cutting board was removed, and the inspector educated the person in charge on hand sink use.
6-301.14 Handwashing Signage (C)
Hand sinks in the following locations did not have signs that told employees to wash their hands: grill area, serving line, men's restroom, and women's restroom.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments:
7-102.11 Common Name-Working Containers (Pf)
A chemical spray bottle of degreaser under the prep sink was not labeled. Corrective action: The bottle was labeled by the person in charge.
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| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
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Inspector Comments:
3-501.15 Cooling Methods (Pf)
Cooked noodles (69-71°F, covered, in a 6 inch plastic container) were not cooling using an effective method. Corrective action: The noodles were uncovered to cool rapidly.
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| 35 - Good Retail Practices |
| Approved thawing methods used |
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Inspector Comments:
3-501.13 Thawing (C)
Five cases of raw chicken at or below 41°F in the back kitchen were thawing at room temperature.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
Two sanitizer buckets, one in the back kitchen and one at the serving line, were stored on the floor.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
The kitchen rice scoop/bowl did not have a handle. A knife at the cold-top refrigerator was stored in the crevice between equipment. The utensil handles in the following locations were stored touching the foods and not above/outside them: cream cheese mix (walk-in refrigerator), bulk flour bin (dry storage), and bulk sugar bin (dry storage area). The front rice scoop was stored in water (70°F) that was less than 135°F.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments:
4-101.11 Characteristics-Materials for Construction and Repair (C)
Three cutting boards in the back kitchen were stained.
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments:
4-302.14 Sanitizing Solutions, Testing Devices (Pf)
The kitchen did not have chlorine sanitizer test strips. Corrective action: The test strips had been observed by the inspector during previous inspections. The person in charge stated that an employee removed them. The person in charge was educated to obtain them.
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