Cleaning Procedure - Food employees did not use the proper cleaning procedure to clean their hands and exposed portions of their arms.
CRITICAL
Comply by : Feb 12, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Employee did not use soap, and did not wash for 20 seconds before putting on food service gloves and beginning a food service task. Inspector instructed employee to rewash according to the Code.
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: Soaked rice noodles requiring refrigeration by manufacturer label sitting container on prep cart without temperature controls. Employee removed to cooler.
Bean sprouts in container on prep cart not under temperature control. Person in charge added ice and removed to cooler.
Sliced beef recently prepped holding above 41F in make table. See temp log. Discussed with person in charge. Person in charge removed to cooler.
3-302.12
Food storage containers are not identified with common name of food
Comply by : May 09, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Tumeric container without label.
4-603.14
Equipment food-contact surfaces & utensils not effectively washed; and/or Utensils & equipment not rinsed after washing
Comply by : May 09, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed meat tenderizer in utensil storage container by make table with heavy build-up.
3-304.12
In-use utensils not properly stored between uses
Corrected On Site
RECOMMENDED RESOLUTION: (C) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under § 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;
(E) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous; or
(F) In a container of water if the water is maintained at a temperature of at least 57°C (135
F) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7).
OBSERVATIONS & CORRECTIVE ACTIONS: In-use rice spoon stored in standing water in kitchen below 135F.
In use utensils at juice station stored in standing water below 135F. See temp log.
Person in charge removed utensils from water. Inspector discussed in-use storage requirements with PIC.
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
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Dishes stored in prep line hand sink. Employee removed.
4-601.11
Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight and touch.
CRITICAL
Comply by : Feb 12, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Heavy build-up and debris on standing mixer.
Heavy build-up inside and out of tumeric common working container.
Build-up on outside of MSG common working container.
4-903.11
Single-service/use items not stored as specified in the Food Code; and/or Single-service/use items stored in prohibited areas
Comply by : May 09, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Food service gloves and paper towels stored in employee restroom in back.
2-401.11
Eating, Drinking, or Using Tobacco - An employee was seen eating, drinking, or using a form of tobacco in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection could result.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Employee drinks, 1 uncovered and 1 without straw, stored on dish machine. Person in charge discarded.
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: Cooked noodles below 135F on backroom shelf not under any temperature control. Person in charge removed to cooler.
Pre-made cooked noodle bowls without temperature control sitting on counter near make table. PIC removed to cooler.
4-202.16
Nonfood-contact surfaces not free of crevices & designed to be easily cleanable; and/or Kick plates not removable for cleaning
Comply by : May 09, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Portable shelving units made of absorbent unsealed wood.
6-301.14
Handwashing Signage - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees.
Comply by : May 09, 2016
RECOMMENDED RESOLUTION: Provide handwashing signage at all handsinks and handwashing lavatories used by food employees and that are clearly visible to food employees.
OBSERVATIONS & CORRECTIVE ACTIONS: No handwash signs observed in restrooms.
5-205.15
Plumbing system not maintained in good repair *
CRITICAL
Comply by : Feb 12, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Steady leak from drain pipe of middle compartment sink observed during three-compartment sink test.
6-201.13
Floor to wall junctures not covered; Water-flushed floors not provided with drains & graded to drain
Comply by : May 09, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Drain by water heater with drain pipe actively emptying water on floor. Water pooling under water heater in backroom and not sloped or flowing towards adjacent floor drain.
6-303.11
Lighting intensity not adequate in food prep, storage & service areas
Comply by : May 09, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Three light bulbs out above cook line.
4-904.11
Kitchenware/tableware not handled, displayed or dispensed to protect food-/lip-contact surfaces; and/or Soiled tableware not removed from eating areas
Comply by : May 09, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Serving plates and bowls along kitchen pass-thru window stored food-contact surface side up.
3-501.16
Hot Holding - Potentially hazardous hot food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Cooked rice below 135F sitting on counter without temperature control.
Cooked noodles below 135F in pre-set serving bowls sitting on counter without temperature control. Employees removed to begin cooking or placed under refrigeration.
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
Comply by : Feb 12, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Numerous ready-to-eat potentially hazardous foods prepared or packaged in the establishment without any date marking or with inaccurate date marking.
3-302.11
Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code.
CRITICAL
Comply by : Feb 12, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Shelled eggs stored on top shelf in walk-in cooler.
Raw chicken stored on top of whole-muscle beef in walk-in cooler.
3-501.15
Cooling methods not in accordance with time and temperature criteria as specified in the Food Code
Comply by : May 09, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Noodle containers tightly wrapped during cooling process. Person in charge made holes in plastic covering.
Cooked pork in sealed tupperware container during cooling process.
3-305.11
Food is not stored as required by the Food Code
Comply by : May 09, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Whole beef, filled stock pots, cooling noodles stored on floor throughout kitchen. Employees elevated all food items off the floor.
4-501.11
Equipment not in good repair & adjusted per manufacturer's specs; and/or Scratched cutting boards not resurfaced or discarded
Comply by : May 09, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Kitchen microwave inside in disrepair and without spinning plate as designed.
Gasket on backroom ice machine in disrepair being held on with tape. PIC removed tape.
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 : May 09, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Microwave in kitchen with heavy build-up inside and out.