|
12/06/2021
Inspection, Routine
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments:
2-301.12 Cleaning Procedure (P)
Employees were observed washing their hands after handling raw chicken for less than 20 seconds on two occasions.
Corrective action: proper hand washing procedures were discussed with the person in charge.
2-301.14 When to Wash (P)
An employee was observed cracking raw shelled eggs and then continuing with food prep without washing their hands in between.
Corrective action: times when hand washing is needed were discussed with the person in charge.
|
| 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)
Orange chicken (107° F) and fried chicken (90°-128° F) in the steam table measured less than 135° F.
Corrective action: the items were reheated to proper temperature. The inspector educated the person in charge to not put out foods in the steam table before that unit reaches the correct temperature.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments:
7-102.11 Common Name-Working Containers (Pf)
A spray bottle of oven cleaner in the chemical storage shelf next to the hand sink was not labeled as to its contents.
Corrective action: the person in charge labeled the bottle.
|
| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
|
Inspector Comments:
3-501.15 Cooling Methods (Pf)
Popcorn chicken in the walk-in was observed cooling in large batches in plastic containers.
Corrective action: the popcorn chicken was portioned out into smaller batches. Proper cooling methods were discussed with the person in charge.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments:
6-202.15 Outer Openings, Protected (C)
The door near the food prep sink that lead to the outside of the establishment was not tight-fitting.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments:
3-305.11 Food Storage-Preventing Contamination from the Premises (C)
The cold top refrigerator of the kitchen was positioned under a vent that was visibly soiled with debris.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
A rice scoop next to the rice cookers was stored in water (57° F) that measured less than 135 F.
|
|
02/21/2020
Inspection, Re-Inspection
|
| 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 following non-food contact surfaces were soiled at the grill line: the cold-top refrigerator door handles, several food buckets, and a metal shelf.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments:
5-202.14 Backflow Prevention Device, Design Standard (P)
The mop sink atmospheric vacuum breaker (backflow preventer) was held under continuous pressure by a sprayer, and the backflow preventer was not designed for continuous pressure. The dual check valve (backflow preventer) attached to the mop sink was not designed for high hazard applications.
Corrective action: The sprayer was removed.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments:
6-202.14 Toilet Rooms, Enclosed (C)
The men's and women's restroom doors were not self-closing.
6-501.18 Cleaning of Plumbing Fixtures (C)
The mop sink faucet was soiled.
|
|
02/13/2020
Inspection, Routine
|
| 01 - Foodborne Illness Risk Factors |
| Person in charge present, demonstrates knowledge, and performs duties |
|
Inspector Comments:
2-103.11 Person-In-Charge-Duties (Pf)
The person in charge was not making sure that employees were performing the following: effectively cleaning their hands, properly cooking foods through the use of a food thermometer, and properly sanitizing cleaned equipment before they were reused.
Corrective action: The inspector educated the person in charge on these responsibilities.
|
| 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 restaurant did not have adequate procedures for cleaning up after vomit/diarrhea incidents.
Corrective action: The inspector educated the person in charge on proper procedures and left a Chinese handout on site.
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments:
2-301.12 Cleaning Procedure (P)
An employee at the hand sink cleaned his hands after handling raw chicken in the following way: he rinsed them under running water and did not use a paper towel.
Corrective action: The inspector educated the person in charge to always use soap, scrub for 10-15 seconds, and dry with a paper towel.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments:
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
Lettuce and cabbage in the walk-in refrigerator were not protected from raw squid.
Corrective action: The inspector educated the person in charge that raw animal products must be stored separately from ready-to-eat foods.
3-304.15(A) Gloves, Use Limitation (P)
An employee handled raw chicken with a single use glove, cleaned the glove off with the water sprayer, then handled ready-to-eat noodles with the same glove. An employee in the kitchen was working with a torn glove. An employee at the fryers wiped his gloves on his apron.
Corrective action: The inspector educated the person in charge to use intact gloves for only one task, then discard.
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (C)
Bulk containers of rice and flour in the rear kitchen and meat in the walk-in freezer were stored uncovered.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments:
4-702.11 Before Use After Cleaning (P)
Two cutting boards, a food container, and a food bowl were not sanitized at the three-compartment sink before use after cleaning.
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency (P)
The three-compartment sink was not cleaned after cleaning dishes and before using it to rinse meat in a colander.
4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
Three rice scoops at the rice cookers were soiled.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments:
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Cooked chicken (47-60°F) next to the fryers was greater than 41°F.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments:
7-102.11 Common Name-Working Containers (Pf)
A spray bottle of degreaser on the chemical shelf was not labeled.
|
| 35 - Good Retail Practices |
| Approved thawing methods used |
|
Inspector Comments:
3-501.13 Thawing (C)
Three bins of raw chicken (76°F) was improperly thawing on the back prep table.
|
| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
Inspector Comments:
4-302.12 Food Temperature Measuring Devices (Pf)
The two kitchen food probe thermometers measured 26°F and 36°F in a 32°F ice bath.
Corrective action: The thermometers were manually calibrated.
4-204.112 Temperature Measuring Devices-Functionality (C)
Thermometers were not provided in the cold-top refrigerator nor in the two-door standing refrigerator.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
The following was observed at the kitchen wiping cloth bucket: the solution was soiled, the concentration was less than 50 ppm chlorine (50-200 ppm acceptable), and it was stored on the floor. Two wet wiping cloths at the service line were not stored in sanitizer solution in between uses.
|
| 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)
Multiple nonfood-contact surfaces throughout the kitchen were soiled, including storage shelves, equipment, and the outsides of food containers.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments:
5-202.14 Backflow Prevention Device, Design Standard (P)
The mop sink atmospheric vacuum breaker (backflow preventer) was held under continuous pressure by a sprayer, and backflow preventer was not designed for continuous pressure. The dual check valve (backflow preventer) attached to the mop sink was not designed for high hazard applications.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments:
6-202.14 Toilet Rooms, Enclosed (C)
The men's and women's restroom doors were not self-closing.
6-501.18 Cleaning of Plumbing Fixtures (C)
The kitchen hand sink faucet handles were soiled.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
6-101.11 Surface Characteristics-Indoor Areas (C)
A ceiling tile outside the walk-in refrigerator was leaking water into a bucket.
|
|
09/13/2019
Inspection, Routine
|
| 01 - Foodborne Illness Risk Factors |
| Person in charge present, demonstrates knowledge, and performs duties |
|
Inspector Comments:
2-102.11 Demonstration (Pf)
The person in charge did not state the required temperatures and times for the safe cooking of chicken and meat, cooling of foods, and reheating of foods.
2-103.11 Person-In-Charge-Duties (Pf)
The person in charge did not ensure that employees were properly cooking and cooling foods with the use of a probe thermometer. Corrective action: The inspector educated the person in charge on these areas of knowledge and responsibilities.
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments:
2-102.12(A) Certified Food Protection Manager (C)
The restaurant did not have a certified food protection manager.
|
| 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 restaurant did not have adequate procedures for cleaning up after vomit/diarrhea events. Corrective action: The inspector provided a handout on appropriate procedures.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
6-301.14 Handwashing Signage (C)
The hand sinks in the kitchen, men's restroom, and women's restroom did not have signs that told employees to wash their hands.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments:
4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
The following food-contact surfaces were soiled to sight or touch: a knife in the crevice between equipment at the cold-top refrigerator, the cold-top refrigerator cutting board, several spatulas/scoops at the woks, the corn starch and flour scoops in the dry storage area, the rice scoop at the rice cooker, and the kitchen prep tables.
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency (P)
The food-contact surfaces in the kitchen were not being cleaned at least every four hours. Corrective action: The inspector educated the person in charge on proper cleaning of food-contact surfaces.
|
| 19 - Foodborne Illness Risk Factors |
| Proper reheating procedures for hot holding |
|
Inspector Comments:
3-403.11 Reheating for Hot Holding (P)
Rice (145°F) was not reheated to at least 165°F before hot-holding. Corrective action: The food was brought back to the wok and properly reheated to 165°F.
|
| 24 - Foodborne Illness Risk Factors |
| Time as a Public Health Control; procedures & records |
|
Inspector Comments:
3-501.19 Time as a Public Health Control (P)
Egg rolls, mongolian chicken, pepper shrimp, and sweet and sour chicken (108-132°F) in the steam table on time as a public health control (TAPHC) were not marked with a four hour discard time. The restaurant did not have written procedures for using time as a public health control. Corrective action: These foods were sold or discarded during the course of the inspection and the inspector left the operator a checklist for creating a TAPHC plan.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments:
7-102.11 Common Name-Working Containers (Pf)
A spray bottle of oven and grill cleaner under the rice cookers was not labeled. Corrective action: The bottle was properly labeled during the inspection.
|
| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
|
Inspector Comments:
3-501.15 Cooling Methods (Pf)
Two plastic, covered containers of cooked noodles (48°F and 59°F) were not properly cooling to 41°F within 6 hours as their temperatures did not change during the inspection. Corrective action: The noodles were portioned into multiple containers to properly cool.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments:
3-303.11 Ice Used as Exterior Coolant, Prohibited as Ingredient (P)
An employee beverage was stored in ice in the ice machine. Corrective action: The beverage was removed.
|
| 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 following non-food contact surfaces were soiled: cold-top refrigerator doors and door handles, interior and exterior of the two-door refrigerator, wok and fryer equipment.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments:
6-202.14 Toilet Rooms, Enclosed (C)
The men's and women's restroom doors were not self-closing.
6-501.18 Cleaning of Plumbing Fixtures (C)
The following plumbing fixture faucet handles were soiled: kitchen hand sink, prep sink, and mop sink.
|
|
08/28/2018
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw chicken was stored above ready to eat vegetables in the walk in refrigerator. Inspector had employee move the raw chicken to an approved location.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed donning gloves without first washing hands. Inspector educated employee on best hand washing practices.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Multiple unapproved employee beverages were stored in the kitchen. Inspector had employee move the employee beverages to an approved location.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A chemical spray bottle was stored next to a container of salt underneath the rice cookers in the kitchen. Inspector had an employee move the chemical spray bottle to an approved location.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle underneath the rice cookers in the kitchen was unlabeled as to its contents. Inspector had an employee label the chemical spray bottle.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Multiple containers of bulk white powder were unlabeled as to their contents.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Multiple common towels were stored directly on food throughout the kitchen.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Multiple food storage containers in the walk in refrigerator were cracked.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Cardboard was used to line shelves in the back of the kitchen. The door gasket of the walk in freezer was torn. The door gasket of the ice machine was torn. A chair in the back of the kitchen was torn and in disrepair.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The faucet of the three compartment sink was leaking.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The blade of the can opener was soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: Storage shelves throughout the establishment were soiled with food debris. The ventilation fan panel in the walk in refrigerator were soiled with dust. The ventilation hood above the cook line was soiled with grease.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: Multiple wiping cloths were stored outside of a chemical sanitizer solution throughout the kitchen.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Dirty dishes were stored with clean dishes next to the cook line.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Multiple single service food containers were reused throughout the kitchen.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The faucet of the mop sink in the small mop closet was leaking.
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
|
Inspector Comments: The lids of the exterior trash receptacle were left open. The area around the exterior trash receptacle was soiled with trash debris.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The ceiling of the walk in refrigerator was soiled with dust. Floor tiles throughout the kitchen were cracked. Ceiling tiles throughout he kitchen were soiled with grease.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light fixture above the customer service line was non functional.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: Employee food was stored next to customer food in the kitchen.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: A gap greater than 1/4" was observed between the wall and the side screen door.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: A lid was not provided to the trash can in the womens restroom.
|
|
08/23/2017
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A dented can of oyster sauce in the dry storage area was stored with other wholesome cans.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Cracked shell eggs were stored directly on top of ready to eat carrots in the grill line cold-top cooler.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved employee twist-top beverage was stored next to food on the storage shelf near the grill line cold-top cooler.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle on the storage shelf under the rice cookers was unlabeled as to its contents.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Food throughout the facility was stored in non-commercial grade quality containers. Several food containers were cracked and in disrepair. The grill line cutting board was grooved.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The tape on the lid to the ice machine was not smooth and easily cleanable. The storage shelves under the preparation tables throughout the facility were rusted. The raw wood shelves in the dry storage room were not smooth and easily cleanable. The caulking on the 3-compartment sink was soiled with mold. The storage shelf above the preparation table near the preparation sink was rusted and in disrepair. The storage racks in the walk-in cooler were rusted. The handle on the walk-in freezer door was broken.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: A thermometer was not provided to the grill line reach-in cooler.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interior of the microwave was soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The ventilation hood was soiled with grease. The exteriors of the bulk storage containers throughout the kitchen were soiled with food debris. The rinse sprayer on the 3-comparment sink was soiled with debris. The fan guard in the walk-in cooler was soiled with dust.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The hot water faucet on the womens restroom handsink was leaking. The caulking on the handsinks throughout the facility was soiled with debris.
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
|
Inspector Comments: The lids to the dumpster were open.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor edges throughout the facility were soiled with food debris. The floor near the fryer was soiled with grease and food debris. The floor under the 3-compartment sink and preparation sink was soiled with debris. The wall above the 3-compartment sink was soiled with food debris. The ceiling throughout the kitchen was soiled with dust. Several light shields throughout the kitchen were soiled with debris.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Several ceiling lights throughout the kitchen were not functioning. A light in the ventilation hood was not functioning. A light in the womens restroom was not functioning.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: A gap greater than 1/4" was observed between the wall and the back screen door.
|
|
05/15/2017
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Cooked chicken in the walk-in refrigerator was stored in the original raw chicken cardboard boxes.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee at the kitchen hand sink washed their hands without soap.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee in the kitchen wiped their hands on their apron. An employee in the kitchen wiped their hands on a common towel. An accumulation of rice and food debris was observed in the kitchen hand sink basin.
|
| 03b - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly heat foods to 165°f or greater |
|
Inspector Comments: Cooked beef in the broccoli and beef tray at the service line steam table were reheated to 107-127°F and not to 165°F prior to hot holding.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cooked chicken was 85-90°F on the food preparation table next to the cold-top refrigerator and was being stored at room temperature.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Soap was not provided at the kitchen hand sink.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Rat droppings were observed on the floor behind the hot water heater.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle of degreaser under the rice cooker table was not labeled as to its contents.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Cooked rice (70°F) and cooked chicken (60°F) in the walk-in refrigerator were covered with saran wrap while cooling.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The National brand rice cooker and the Hamilton Beach brand crock pot on the rice cooker table were labeled for household use only. The cold-top refrigerator cutting boards were scored.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Cardboard was lining shelves in the following areas: on the can dry storage shelf, on the shelf under the food preparation sink table, and under the rice bag stacks in the dry storage closet. The chemical shelf under the rice cookers was rusted. The walk-in refrigerator door gasket was torn and in disrepair.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The right three-compartment sink faucet did not reach all three basins of the sink, and the left sink fixture did not function to supply both hot and cold water through the faucet head.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The blade of the table mounted can opener was soiled with grime accumulation. The cold-top refrigerator cutting boards were stained brown.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The microwave oven door handle was soiled with grime and food residue accumulation. The cold-top refrigerator door gaskets were soiled with food residue accumulation. The ventilation hood surfaces were soiled with grease drippings. The kitchen mop sink faucet handles were soiled with dried food residue. The three-compartment sink rinse sprayer was soiled with dried food residue.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: Wiping cloths were not stored in sanitizer solution in the following areas: on the rice cooker table, at the service line, and on the food preparation table near the warewashing area. The concentration of wiping cloth solution in sanitizer buckets at the service line and in the warewashing area was less than 50 ppm chlorine residual. The sanitizer solution in the bucket in the warewashing area was soiled with food residue, and the wiping cloths in the bucket were soiled with grime.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The kitchen hand sink soap dispenser was in disrepair. The utility closet mop sink atmospheric vacuum breaker was leaking water when in use. The remaining toilet fixture from a removed toilet in the men's restroom was leaking water into a bucket.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The walls under the grill line were soiled with grime accumulation. The air vents on the ventilation hood exterior wall were soiled with dust accumulation. The ceiling tiles throughout the kitchen were stained brown. Several floor tiles under the service line were in disrepair.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: The south storage area was cluttered with personal items, newspapers, and unused non-functioning equipment, including several rice cookers and an ice machine. A gap greater than 1/4 inch was observed at the main back door and at the screened back door.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: The men's and women's restroom doors were not self-closing.
|
|
06/01/2016
Inspection, Routine
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cooked chicken (77°F), cooked beef (71°F) were above 41°F at the cook line preparation line.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A shut-off valve was present downstream of the mop sink atmospheric vacuum breaker.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Carrots were stored on the ground in the walk-in refrigerator.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Multiple non commercial containers were used to store food.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The cook line cold-top refrigerator cutting board was stained.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: Multiple surfaces throughout the facility were soiled with dirt, grime and dust.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Multiple single use soy sauce containers were reused to store food items.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor tiles underneath the three-compartment sink were in disrepair. Multiple holes were present on the wall above the three-compartment sink.
|
|
11/09/2015
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Multiple dented cans were stored with wholesome cans on the cans storage racks.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw meat and eggs were stored above ready-to-eat foods and vegetables in the walk-in refrigerator.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Employee beverage was stored above the cook-line cold-top refrigerator.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cut cabbage (54°F), cooked rice (80°F) were above 41°F at the preparation table by the walk-in refrigerator door.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle was not properly labeled as to its content, stored next to the kitchen main hand sink.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The caulking around the three compartment sink was moldy.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: The bulk rice storage bin scoop had no handle.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Multiple to-go boxes were not stored in a manner to prevent potential contamination at the front service counter.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The light switch to the dry storage room was detached from the wall. Multiple floors and walls throughout the facility were soiled with dried food debris and grease.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: Multiple storage corners and cabinets throughout the facility were cluttered with miscellaneous items.
|
