Eq. & Food-Contact-Cleaning Frequency - Equipment food-contact surfaces and utensils shall be cleaned according to the Food Code.
CRITICAL
Comply by : Jul 11, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed old, dried rice build up in one of the barrel rice steamers. Employee stated it was used last night and not cleaned.
Observed a knife stored in utensil container, to left of dish machine with dried lettuce on blade. Removed for cleaning by employee.
6-501.11
Physical facilities not maintained in good repair & cleaned as often as necessary to keep them clean
Comply by : Oct 06, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed excessive grease residue build up on floor and walls behind and around cooking/frying equipment.
Observed excessive standing water with food debris build up on floor behind burners.
Observed residue build up on wall below silver storage table, to left of spray sink.
5-205.15
Plumbing system not maintained in good repair *
CRITICAL
Comply by : Jul 11, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed a constant drip from middle basin lever of three vat sink.
Observed a constant drip from front service hand sink faucet.
5-403.11
Sewage disposal system used for waste disposal not approved*; and/or Other liquid wastes not drained to disposal per law
CRITICAL
Comply by : Jul 11, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed make table drainage line goes to bottom interior of make cooler and does not drain into an approved drainage system.
4-702.11
Before Use After Cleaning - Utensils and food-contact surfaces of equipment are not sanitized before use after cleaning.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed kitchen bleach sanitizer was at 0ppm. Sanitizer remade to proper concentration.
5-205.11
Using a Handwashing facility - A handwashing facility is not maintained so that it is accessible at all times for employee use; is being used for purposes other than handwashing or is not being used in accordance with manufacturer's instructions
Comply by : Oct 06, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed pot stored in kitchen hand sink. Inspector removed pot and at end of inspection pot was inside of hand sink again.
Observed old bits of produce and rice in front service hand sink.
6-201.13
Floor to wall junctures not covered; Water-flushed floors not provided with drains & graded to drain
Comply by : Oct 06, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed floor to wall coving to between wok/grill and hand sink is in disrepair.
3-401.11
Cooking Raw Animal Foods - Raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, are not cooked to heat all parts of the food to a temperature and for a time that complies with the Food Code
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed after cook was done cooking combination fried rice, that the shrimp were not cooked to a minimum internal temperature of 145 or higher. Shrimp removed for final cooking.
4-602.13
Nonfood-contact surfaces not cleaned at frequency to prevent buildup of residue
Comply by : Oct 06, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed standing water on bottom interior of right make cooler.
Observed interior of ware washing machine with residue build up.
Observed residue build up on lower interior walls of storage tables, behind make tables/coolers.
6-501.14
Ventilation system not cleaned in way not to cause contamination or create a public health hazard
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed all filters for ventilation hood system were removed for cleaning, with excessive grease in hood exposed over cooking equipment. Filters replaced by employees.
3-501.17
RTE PHF, Date Marking - Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours was not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed cooked chicken in right make cooler that was not date marked. Chicken dated at time of ispection.
Observed noodles and crab rangoon in walk in cooler that were not date marked. Foods discarded due to temperature issues.
3-501.14
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed egg foo young in right make table that was not maintaining temperatures of 41F or lower. Per employee, food was cooked last night and placed in make table. Food was not cooled to the proper temperature in the alotted time. Food discarded.
Observed cooked chicken in right standing freezer that had temperatures above 41F. Per employee, chicken was cooked last night and placed in freezer this morning from make cooler. Chicken was not cooled to the proper temperature in the alotte time. Chicken discarded.
6-101.11
Materials for floors/walls/ceilings not smooth, durable, & easily cleanable under normal use
Comply by : Oct 06, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed stained ceiling tiles in dining room.
Observed paper liners on walk in cooler shelves with residue build up.
4-402.11
Fixed equipment not properly spaced, sealed or elevated
Comply by : Oct 06, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed walk in cooler door seal is in disrepair.
3-304.11
Food Contact with Equipment & Utensils - Food was allowed to contact surfaces of equipment and utensils that are not cleaned as specified according to the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed a container of peas and carrots stored directly on a container of chicken in right standing freezer, to where bottom of peas and carrots container in direct contact with chicken. chicken discarded due to cooling issues.
4-602.12
Cooking & Baking Equipment - The food-contact surfaces of cooking and baking equipment are not cleaned at least every 24 hours and/or the cavities and door seals of microwave ovens are not cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
Comply by : Oct 06, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed excessive debris and residue build up on exterior and interior of oven/stove top.
Observed food debris build up on interior of microwave.
2-301.12
Cleaning Procedure - Food employees did not use the proper cleaning procedure to clean their hands and exposed portions of their arms.
CRITICAL
Comply by : Jul 11, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed cook wash hands for less than 20 seconds and then turn off faucets with bare hands.
6-301.12
Hand Drying Provision - Each handwashing lavatory or group of adjacent lavatories is not provided with Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
Comply by : Oct 06, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no paper towels in men and women's public restrooms.
4-101.11
Utensils/food-contact surfaces not made of safe, durable, smooth materials*
CRITICAL
Comply by : Jul 11, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed fryer baskets mesh is in disrepair.
Observed a chipping spatula in utensil bin, to left of ware washing machine.
3-501.16
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed several foods and ambient temperature in walk in cooler that were not holding temperatures of 41F or lower. All PHF's discarded at time of inspection.
Observed noodles and egg rolls in left make cooler that were not maintaining temperatures of 41F or lower. Cooler was turned off for cleaing. Per employee, cooler had only been turned off for 15 minutes. Temperatures suggest foods had been out of temperature for an extended period of time. Foods discarded.
4-601.11
Equipment not maintained free of encrusted grease/soil deposits
Comply by : Oct 06, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed grease residue build up on ventilation hood system.
Observed grease residue build up on interior of fryer.
Observed grease residue build up on underside of grill, conduitts, gas lines and on sides of cooking/frying equipment.