- EMPLOYEE OBSERVED WEARING GLOVES TO CRACK EGGS AND CONTINUE WORKING WITHOUT REMOVING GLOVES AND WASHING HANDS. SAME EMPLOYEE OBSERVED HANDLING SOILED DISHES WITH GLOVES AND NOT REMOVING GLOVES AND WASHING HANDS BEFORE CHANGING TASKS.
7/11 RI - EMPLOYEE RETURNED TO UNIT FROM OUTSIDE AND WASHED HANDS IN HANDSINK UPON RE-ENTRY.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food employees must thoroughly wash their hands and exposed portions of their arms: 1) before beginning or returning to work;2) after touching body parts other than clean hands and clean, exposed portions of arms;3) after using the toilet room;4) after caring for, or handling service or aquatic animals; 5) after coughing, sneezing, or using a handkerchief or disposable tissues;6) after using tobacco, eating or drinking from inappropriate containers; 7) after handling soiled equipment or utensils; 8) immediately before engaging in food preparation in the food preparation area; 9) during food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks;10) when switching between working with raw foods and working with ready-to-eat foods; 11) before donning gloves for working with food; or12) after engaging in other activities that contaminate the hands. DISCUSSED WITH EMPLOYEE AND OWNER. EMPLOYEE WASHED HANDS.
7/11 RI - VIOLATION CORRECTED
- SPROUTS AND BUCKETS OF NOODLES ARE NOT TIME MARKED.
7/11 RI - NOODLES, SPROUTS, AND CABBAGE ARE TIME MARKED.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority on request. If time as a public health control is used up to a maximum of 4 hours is used, food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. If time as a public health control is used up to a maximum of 6 hours food shall be monitored to ensure the warmest portion of the food does not exceed 70°F during the 6-hour period. Food shall be marked or otherwise identified to indicate the time when the food is removed from cold holding at 41°F and the time that is 6 hours past the point in time when the food is removed from 41°F cold holding temperature control. TIME MARKED AT TIME OF INSPECTION.
7/11 RI - VIOLATION CORRECTED
- BOWL OF EGGS SITTING OUT ON COUNTER NEXT TO GRILL AT 99F. TOFU IN PREP UNIT REFRIGERATOR AT 51F. LARGE 2 DOOR REFRIGERATOR HOLDING FOODS INSIDE BETWEEN 42F - 46F.
LARGE BAG OF THAI NOODLES (PACKAGE INDICATES KEEP REFRIGERATED) SITTING ON BACK PORCH IN THE SUN AT 85F.
7/5/24 RI - REFRIGERATOR HOLDING FOODS 47-50F (RAW EGGS, RAW AND COOKED CHICKEN, TOFU, NOODLES, HEAVY CREAM).
7/11 RI - REFRIGERATOR HOLDING FOODS AT 39F. INTERNAL THERMOMETER READING AT 38F. ALL REFRIGERATION EQUIPMENT IN WORKING ORDER.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 135°F or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F or less. EGGS WERE LEFT OUT OVERNIGHT. EGGS DISCARDED. TOFU WAS STORED ON TOP OF INSERT OVERNIGHT, NOT DOWN INSIDE THE REFRIGERATED PORTION. TOFU DISCARDED.
MAIN REFRIGERATOR NEEDS REPAIR OR TEMPERATURE ADJUSTMENT IMMEDIATELY.
OWNER INDICATES NOODLES WERE PURCHASED AT 10:00 AND BROUGHT HERE. NOODLES MOVED TO WALKIN REFRIGERATOR IN BAR AREA.
7/5 RI - OWNER HAS ELECTED TO VOLUNTARILY CLOSE. ALL PHF FOODS IN REFRIGERATOR DISCARDED. (RAW VEGETABLES ARE OK TO KEEP).
7/11 RI - VIOLATION CORRECTED.
- MANY SMALL CONTAINERS OF DIFFERENT FOODS IN REFRIGERATOR AND ARE NOT DATE MARKED. OWNER INDICATES THEY ARE PERSONAL FOOD.
7/11 RI - FOODS ARE DATED.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat potentially hazardous food prepared in the food establishment and held for more than 24 hours must be marked with the date of preparation or consumption. Including the date of preparation, food shall be consumed within 7 days if stored at 41°F or less. Food that is frozen shall be marked to indicate the remaining days that the food may be kept once the product is thawed. AS DISCUSSED, KEEP PERSONAL FOODS LABELED PERSONAL.
7/11 RI - VIOLATION CORRECTED
- NOT ENOUGH REFRIGERATION PROVIDED. OBTAIN AN ADDITIONAL REFRIGERATOR FOR STORAGE IN WAREHOUSE.
7/11 RI - REFRIGERATOR IS NOT OVERFILLED. A WAREHOUSE REFRIGERATOR HAS BEEN OBTAINED INSIDE THE BREWERY.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Equipment for cooling and heating food, and holding cold and hot food shall be sufficient in number and capacity.
7/11 RI - VIOLATION CORRECTED
- KNIVES STORED CLEAN HAVE FOOD DEBRIS ON THEM.
7/11 RI - ONE WHISK IN CLEAN DISH RACK HAS DIRED ON CORNSTARCH MIXTURE. ALL OTHER DISHES APPEAR CLEAN TO SIGHT AND TOUCH
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Equipment food-contact surfaces and utensils shall be clean to sight and touch. KNIVES MOVED TO 3-COMPARTMENT SINK TO BE WASHED, RINSED AND SANITIZED.
7/11 RI - WHISK PLACED IN THREE COMPARTMENT SINK TO BE WASHED. VIOLATION CORRECTED.
- HANDWASHING SINK BLOCKED BY A LARGE FAN, BUCKETS, BAGS AND ITEMS STORED INSIDE OF SINK.
7/11 RI - HANDSINK IS EASILY ACCESSIBLE.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Handwashing sinks shall be accessible at all times for employee use and not used for other purposes. An automatic handwashing sink shall be used in accordance with manufacturer's instructions. ALL ITEMS REMOVED.
7/11 RI - VIOLATION CORRECTED
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2024-07-11 | Reinspection | 25 |
- EMPLOYEE OBSERVED WEARING GLOVES TO CRACK EGGS AND CONTINUE WORKING WITHOUT REMOVING GLOVES AND WASHING HANDS. SAME EMPLOYEE OBSERVED HANDLING SOILED DISHES WITH GLOVES AND NOT REMOVING GLOVES AND WASHING HANDS BEFORE CHANGING TASKS.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food employees must thoroughly wash their hands and exposed portions of their arms: 1) before beginning or returning to work;2) after touching body parts other than clean hands and clean, exposed portions of arms;3) after using the toilet room;4) after caring for, or handling service or aquatic animals; 5) after coughing, sneezing, or using a handkerchief or disposable tissues;6) after using tobacco, eating or drinking from inappropriate containers; 7) after handling soiled equipment or utensils; 8) immediately before engaging in food preparation in the food preparation area; 9) during food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks;10) when switching between working with raw foods and working with ready-to-eat foods; 11) before donning gloves for working with food; or12) after engaging in other activities that contaminate the hands. DISCUSSED WITH EMPLOYEE AND OWNER. EMPLOYEE WASHED HANDS.
- BOWL OF EGGS SITTING OUT ON COUNTER NEXT TO GRILL AT 99F. TOFU IN PREP UNIT REFRIGERATOR AT 51F. LARGE 2 DOOR REFRIGERATOR HOLDING FOODS INSIDE BETWEEN 42F - 46F.
LARGE BAG OF THAI NOODLES (PACKAGE INDICATES KEEP REFRIGERATED) SITTING ON BACK PORCH IN THE SUN AT 85F.
7/5/24 RI - REFRIGERATOR HOLDING FOODS 47-50F (RAW EGGS, RAW AND COOKED CHICKEN, TOFU, NOODLES, HEAVY CREAM).
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 135°F or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F or less. EGGS WERE LEFT OUT OVERNIGHT. EGGS DISCARDED. TOFU WAS STORED ON TOP OF INSERT OVERNIGHT, NOT DOWN INSIDE THE REFRIGERATED PORTION. TOFU DISCARDED.
MAIN REFRIGERATOR NEEDS REPAIR OR TEMPERATURE ADJUSTMENT IMMEDIATELY.
OWNER INDICATES NOODLES WERE PURCHASED AT 10:00 AND BROUGHT HERE. NOODLES MOVED TO WALKIN REFRIGERATOR IN BAR AREA.
7/5 RI - OWNER HAS ELECTED TO VOLUNTARILY CLOSE. ALL PHF FOODS IN REFRIGERATOR DISCARDED. (RAW VEGETABLES ARE OK TO KEEP).
- MANY SMALL CONTAINERS OF DIFFERENT FOODS IN REFRIGERATOR AND ARE NOT DATE MARKED. OWNER INDICATES THEY ARE PERSONAL FOOD.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat potentially hazardous food prepared in the food establishment and held for more than 24 hours must be marked with the date of preparation or consumption. Including the date of preparation, food shall be consumed within 7 days if stored at 41°F or less. Food that is frozen shall be marked to indicate the remaining days that the food may be kept once the product is thawed. AS DISCUSSED, KEEP PERSONAL FOODS LABELED PERSONAL.
- SPROUTS AND BUCKETS OF NOODLES ARE NOT TIME MARKED.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority on request. If time as a public health control is used up to a maximum of 4 hours is used, food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. If time as a public health control is used up to a maximum of 6 hours food shall be monitored to ensure the warmest portion of the food does not exceed 70°F during the 6-hour period. Food shall be marked or otherwise identified to indicate the time when the food is removed from cold holding at 41°F and the time that is 6 hours past the point in time when the food is removed from 41°F cold holding temperature control. TIME MARKED AT TIME OF INSPECTION.
- KNIVES STORED CLEAN HAVE FOOD DEBRIS ON THEM.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Equipment food-contact surfaces and utensils shall be clean to sight and touch. KNIVES MOVED TO 3-COMPARTMENT SINK TO BE WASHED, RINSED AND SANITIZED.
- NOT ENOUGH REFRIGERATION PROVIDED. OBTAIN AN ADDITIONAL REFRIGERATOR FOR STORAGE IN WAREHOUSE.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Equipment for cooling and heating food, and holding cold and hot food shall be sufficient in number and capacity.
- HANDWASHING SINK BLOCKED BY A LARGE FAN, BUCKETS, BAGS AND ITEMS STORED INSIDE OF SINK.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Handwashing sinks shall be accessible at all times for employee use and not used for other purposes. An automatic handwashing sink shall be used in accordance with manufacturer's instructions. ALL ITEMS REMOVED.
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2024-07-05 | Reinspection | 25 |
- EMPLOYEE OBSERVED WEARING GLOVES TO CRACK EGGS AND CONTINUE WORKING WITHOUT REMOVING GLOVES AND WASHING HANDS. SAME EMPLOYEE OBSERVED HANDLING SOILED DISHES WITH GLOVES AND NOT REMOVING GLOVES AND WASHING HANDS BEFORE CHANGING TASKS.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food employees must thoroughly wash their hands and exposed portions of their arms: 1) before beginning or returning to work;2) after touching body parts other than clean hands and clean, exposed portions of arms;3) after using the toilet room;4) after caring for, or handling service or aquatic animals; 5) after coughing, sneezing, or using a handkerchief or disposable tissues;6) after using tobacco, eating or drinking from inappropriate containers; 7) after handling soiled equipment or utensils; 8) immediately before engaging in food preparation in the food preparation area; 9) during food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks;10) when switching between working with raw foods and working with ready-to-eat foods; 11) before donning gloves for working with food; or12) after engaging in other activities that contaminate the hands. DISCUSSED WITH EMPLOYEE AND OWNER. EMPLOYEE WASHED HANDS.
- BOWL OF EGGS SITTING OUT ON COUNTER NEXT TO GRILL AT 99F. TOFU IN PREP UNIT REFRIGERATOR AT 51F. LARGE 2 DOOR REFRIGERATOR HOLDING FOODS INSIDE BETWEEN 42F - 46F.
LARGE BAG OF THAI NOODLES (PACKAGE INDICATES KEEP REFRIGERATED) SITTING ON BACK PORCH IN THE SUN AT 85F.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 135°F or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F or less. EGGS WERE LEFT OUT OVERNIGHT. EGGS DISCARDED. TOFU WAS STORED ON TOP OF INSERT OVERNIGHT, NOT DOWN INSIDE THE REFRIGERATED PORTION. TOFU DISCARDED.
MAIN REFRIGERATOR NEEDS REPAIR OR TEMPERATURE ADJUSTMENT IMMEDIATELY.
OWNER INDICATES NOODLES WERE PURCHASED AT 10:00 AND BROUGHT HERE. NOODLES MOVED TO WALKIN REFRIGERATOR IN BAR AREA.
- MANY SMALL CONTAINERS OF DIFFERENT FOODS IN REFRIGERATOR AND ARE NOT DATE MARKED. OWNER INDICATES THEY ARE PERSONAL FOOD.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat potentially hazardous food prepared in the food establishment and held for more than 24 hours must be marked with the date of preparation or consumption. Including the date of preparation, food shall be consumed within 7 days if stored at 41°F or less. Food that is frozen shall be marked to indicate the remaining days that the food may be kept once the product is thawed. AS DISCUSSED, KEEP PERSONAL FOODS LABELED PERSONAL.
- SPROUTS AND BUCKETS OF NOODLES ARE NOT TIME MARKED.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority on request. If time as a public health control is used up to a maximum of 4 hours is used, food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. If time as a public health control is used up to a maximum of 6 hours food shall be monitored to ensure the warmest portion of the food does not exceed 70°F during the 6-hour period. Food shall be marked or otherwise identified to indicate the time when the food is removed from cold holding at 41°F and the time that is 6 hours past the point in time when the food is removed from 41°F cold holding temperature control. TIME MARKED AT TIME OF INSPECTION.
- KNIVES STORED CLEAN HAVE FOOD DEBRIS ON THEM.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Equipment food-contact surfaces and utensils shall be clean to sight and touch. KNIVES MOVED TO 3-COMPARTMENT SINK TO BE WASHED, RINSED AND SANITIZED.
- NOT ENOUGH REFRIGERATION PROVIDED. OBTAIN AN ADDITIONAL REFRIGERATOR FOR STORAGE IN WAREHOUSE.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Equipment for cooling and heating food, and holding cold and hot food shall be sufficient in number and capacity.
- HANDWASHING SINK BLOCKED BY A LARGE FAN, BUCKETS, BAGS AND ITEMS STORED INSIDE OF SINK.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Handwashing sinks shall be accessible at all times for employee use and not used for other purposes. An automatic handwashing sink shall be used in accordance with manufacturer's instructions. ALL ITEMS REMOVED.
- FLOORS AND HOODS SOILED.
Corrective Actions: REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.
- UNIT IS VERY CLUTTERED.
Corrective Actions: REQUIRED CORRECTION: The premises shall be free of litter and unnecessary articles which are not pertinent to the current operation of the food establishment.
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2024-06-20 | Quarterly | 25 |
- GARLIC IN OIL OUT ON COUNTER AT 72F.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 135°F or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F or less. GARLIC IN OIL HAS BEEN OUT AT ROOM TEMPERATURE SINCE 11:00 AM. OWNER HAS ADDED THIS ITEM TO THEIR TIME TRACKING SHEET. IF ANYTHING IS LEFT BY 3:00 PM IT WILL BE DISCARDED.
- PINAPPLE SCOOP HANDLE LAYING IN FOOD.
Corrective Actions: REQUIRED CORRECTION: In-use food preparation or dispensing utensils shall be stored: 1) in the food with the handles above the top of the food; 2) on a clean portion of the food preparation table or cooking equipment if they are cleaned and sanitized as required; 3) in running water of sufficient velocity to flush particulates to the drain; 4) in a clean, protected location if the utensils are used with food that is not potentially hazardous; or 5) in a container of water at a temperature of 135°F or more or 41°F or less or if the container is cleaned as required.
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2024-04-02 | Quarterly | 5 |
- BUCKET STORED OUTSIDE BROUGHT IN MOBILE UNIT TO STORE CHICKEN IN. BUCKETS HOLDING NOODLES ARE SOILED.
AT REINSPECTION - NO DISHES BEING DONE AT TIME OF INSPECTION. IN USE BUCKETS LOOK CLEAN. EMPLOYEE STATES THE BUCKETS THAT ARE STORED ON THE DECK OUTSIDE ARE WASHED, RINSED AND SANITIZED PRIOR TO USE.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food-contact surfaces of equipment, containers and utensils shall be cleaned:1) Before each use with a different type of raw animal food;2) Each time there is a change from working with raw foods to working with ready-to-eat foods;3) Between uses with raw fruits and vegetables and potentially hazardous foods;4) Before using or storing a food temperature measuring device;5) At any time during the operation when contamination may have occurred;and 6) At least every 4 hours, unless the equipment and their contents are maintained at proper temperatures; 7) In a refrigerated room at a frequency based on the table in Chapter 4-602.11; and 8) Every 24 hours in salad bars, delis, cafeteria lines, and other serving situations that hold ready-to-eat potentially hazardous foods where new product is combined with the same food.
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2024-02-06 | Reinspection | 5 |
- INSERT OF TOFU DOUBLE STACKED IN CONTAINER OF COOKED CHICKEN.
BAG OF POTATOES STORED ON FLOOR.
Corrective Actions: REQUIRED CORRECTION: Food shall be protected from contamination by being stored: 1) In a clean, dry location; 2) Where it is not exposed to splash, dust or other contamination; and 3) At least 6 inches above the floor.
- BUCKET STORED OUTSIDE BROUGHT IN MOBILE UNIT TO STORE CHICKEN IN. BUCKETS HOLDING NOODLES ARE SOILED.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food-contact surfaces of equipment, containers and utensils shall be cleaned:1) Before each use with a different type of raw animal food;2) Each time there is a change from working with raw foods to working with ready-to-eat foods;3) Between uses with raw fruits and vegetables and potentially hazardous foods;4) Before using or storing a food temperature measuring device;5) At any time during the operation when contamination may have occurred;and 6) At least every 4 hours, unless the equipment and their contents are maintained at proper temperatures; 7) In a refrigerated room at a frequency based on the table in Chapter 4-602.11; and 8) Every 24 hours in salad bars, delis, cafeteria lines, and other serving situations that hold ready-to-eat potentially hazardous foods where new product is combined with the same food. IF A BUCKET IS BROUGHT IN FROM OUTSIDE IT MUST FIRST BE WASHED, RINSED, SANITIZED AND AIR DRIED. BUCKETS USED TO STORE TIME MARKED NOODLES MUST BE WASHED, RINSED AND SANITIZED AT LEAST ONCE EVERY 4 HOURS. DISCUSSED WITH OWNER. CHICKEN WILL BE RECOOKED PRIOR TO SERVING.
- BUCKETS STORED IN FRONT OF HANDWASHING SINK.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Handwashing sinks shall be accessible at all times for employee use and not used for other purposes. An automatic handwashing sink shall be used in accordance with manufacturer's instructions. BUCKETS MOVED AWAY FROM FRONT OF SINK.
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2023-12-29 | Quarterly | 11 |
- RAW WHOLE SHELL EGGS SITTING NEXT TO GRILL AT 112F. EGGS OUT SINCE 11:00.
PEANUT SAUCE (WITH MILK) OUT ON COUNTER AT 72F. COOKED AT 11:00.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 135°F or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F or less. EGGS AND PEANUT SAUCE DISCARDED.
PEANUT SAUCE
- ITEMS STORED IN FRONT OF HANDWASHING SINK. ACCESS TO SINK IS LIMITED.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Handwashing sinks shall be accessible at all times for employee use and not used for other purposes. An automatic handwashing sink shall be used in accordance with manufacturer's instructions.
ITEMS MOVED AWAY FROM THE SINK.
- HOODS SOILED.
Corrective Actions: REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.
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2023-09-28 | Quarterly | 13 |
| No report available. | 2023-06-08 | Complete | 0 |
- DEMONSTRATION OF KNOWLEDGE NOT EVIDENT. SAME FOOD SAFETY VIOLATIONS OCCURRING.
5/23/23 - DEMONSTRATION OF KNOWLEDGE WILL BE ASSESSED AT THE COMPLETE INSPECTION.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. The person in charge shall demonstrate knowledge of the code by: 1) Complying with the code by having no violations of priority items during the current inspection; 2) Being a certified food protection manager; or 3) Responding correctly to the inspector's questions as they relate to the operation. HIGHLY RECOMMEND TAKING A FOOD MANAGER TRAINING COURSE.
- OPEN SCREW TOP WATER BOTTLE IN REFRIGERATOR.
5/23/23 - NO UNAPPROVED EMPLOYEE BEVERAGE CONTAINERS OBSERVED.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Employees shall eat, drink, or use any form of tobacco only in designated areas. Employees may drink only from covered beverage containers with a handle or straw in food preparation or utensil washing areas. EMPLOYEE BEVERAGES MUST HAVE A LID AND STRAW, OR A LID AND HANDLE. SCREW TOP WATER BOTTLES ARE NOT PERMITTED.
5/23/23 - VIOLATION CORRECTED.
- RAW WHOLE SHELL EGGS OUT BY GRILL AT 55F (NO ORDERS BEING MADE AT TIME OF INSPECTION). BUCKETS OF NOODLES AT 48F AND 66F. IN THE TOP OF THE PREP UNIT: COOKED CHICKEN AT 53F, COOKED TOFU AT 53F. ON TABLE BESIDE GRILL: MULTIPLE CONTAINERS OF CURRY PASTE AT 76F.
5/23/23 - BUCKET OF NOODLES AT 48-55F AND NOT TIME MARKED. ONE CONTAINER OF CURRY PASTE OUT ON COUNTER AT 57F.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 135°F or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F or less. EMPLOYEE STATED EGGS HAVE BEEN OUT FOR 1 HOUR. ONLY HAVE A WORKING QUANTITY OF EGGS OUT WHEN ORDERS ARE BEING MADE, AND RETURN THEM TO THE REFRIGERATOR WHEN NO ORDERS ARE BEING MADE. EGGS RETURNED TO REFRIGERATION. EMPLOYEE STATED THAT WATER WAS ADDED TO BUCKETS OF NOODLES AT OPENING TIME (~2 HOURS AGO). DISCUSSED TIME MARKING OF NOODLES WITH EMPLOYEE. USE IN THE NEXT TWO HOURS THEN DISCARD THE REMAINDER. EMPLOYEE STATED THAT CHICKEN AND TOFU WERE COOKED WITHIN THE HOUR. OTHER ITEMS IN TOP OF PREP UNIT HOLDING <41F. MONITOR TEMPERATURE OF CHICKEN AND TOFU. DISCUSSED NEED TO TEMPERATURE CONTROL OR TIME CURRY PASTES (CONTAINER STATES "REFRIGERATE AFTER OPENING". CURRY PASTES DISCARDED.
5/23/23 - DISCUSSED WITH EMPLOYEE. CONTAINER OF CURRY PASTE BROUGHT OUT ONE HOUR AGO. CONTAINER RETURNED TO PREP UNIT. DO NOT LEAVE CONTAINERS OUT ON COUNTER UNLESS YOU WANT TO TIME MARK THEM THEN DISCARD AFTER 4 HOURS. EMPLOYEE STATED THAT NOODLES WERE BROUGHT OUT AT OPENING TIME (3 HOURS AGO). DISCARD REMAINING NOODLES AFTER 1 HOUR.
- CONTAINERS OF CURRY PASTE DATED 5/4. CANISTER OF WHIPPED CREAM DATED 4/28.
5/23/23 - NO FOODS DATED MORE THAN 7 DAYS AGO.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat, potentially hazardous food prepared in the establishment must be discarded if it has not been consumed within 7 calendar days if stored at 41°F or less or is not properly date-marked. DISCARD.
5/23/23 - VIOLATION CORRECTED.
- CUT CABBAGE, BEAN SPROUTS, AND LEAFY GREENS ARE NOT TIME MARKED ON THE TIME-TRACKING CLIPBOARD. NO TIME MARKING HAS OCCURRED FOR SEVERAL DAYS ACCORDING TO THE CLIPBOARD.
5/23/23 - CUT CABBAGE AND BEAN SPROUTS ARE TIME MARKED.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. If time without temperature control is used as a public health control for potentially hazardous food up to 4 hours, the food shall have an initial temperature of 41°F or less when removed from cold holding temperature control or 135°F or greater when removed from hot holding temperature control. The food must be cooked, served, or discarded within 4 hours from the point in time when the food is removed from temperature control. Unmarked containers or packages marked to exceed 4 hours must be discarded. If time without temperature control is used as the public health control up to a maximum of 6 hours, the food shall have an initial temperature of 41°F or less when removed from temperature control and the food temperature may not exceed 70°F within a maximum time period of 6 hours. The food must be discarded if the temperature exceeds 70°F, or cooked, served or discarded within a maximum of 6 hours from the point in time when the food is removed from 41°F or less cold holding temperature control. Food in unmarked containers or packages or marked with a time that exceeds the 6-hour limit shall be discarded. ACCURATELY COMPLETE THE TIME-TRACKING SHEET FOR TODAYS ITEMS.
5/23/23 - VIOLATION CORRECTED. IF YOU ARE UNABLE TO MAINTAIN TEMPERATURE OF NOODLES <41F OR >135F, THEN ADD NOODLES TO THE TIME MARKING CLIPBOARD, TIME MARK WHEN THEY ARE BROUGHT OUT OF REFRIGERATION AND USE OR DISCARD WITHIN 4 HOURS.
- EMPLOYEE OBSERVED ONLY RINSING KNIFE TO CLEAN.
5/23/23 - NO DISHWASHING VIOLATIONS OBSERVED.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food-contact surfaces of equipment, containers and utensils shall be cleaned:1) Before each use with a different type of raw animal food;2) Each time there is a change from working with raw foods to working with ready-to-eat foods;3) Between uses with raw fruits and vegetables and potentially hazardous foods;4) Before using or storing a food temperature measuring device;5) At any time during the operation when contamination may have occurred;and 6) At least every 4 hours, unless the equipment and their contents are maintained at proper temperatures; 7) In a refrigerated room at a frequency based on the table in Chapter 4-602.11; and 8) Every 24 hours in salad bars, delis, cafeteria lines, and other serving situations that hold ready-to-eat potentially hazardous foods where new product is combined with the same food. DISHES AND UTENSILS MUST BE WASHED, RINSED, AND SANITIZED TO CLEAN.
5/23/23 - VIOLATION CORRECTED.
- HAND SINK BLOCKED BY STAND UP FAN AND MULTIPLE STACKED BUCKETS.
5/23/23 - HAND SINK UNOBSTRUCTED.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Handwashing sinks shall be accessible at all times for employee use and not used for other purposes. An automatic handwashing sink shall be used in accordance with manufacturer's instructions. CLUTTER CLEARED FROM IN FRONT OF HANDSINK.
5/23/23 - VIOLATION CORRECTED.
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2023-05-23 | Reinspection | 34 |
- DEMONSTRATION OF KNOWLEDGE NOT EVIDENT. SAME FOOD SAFETY VIOLATIONS OCCURRING.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. The person in charge shall demonstrate knowledge of the code by: 1) Complying with the code by having no violations of priority items during the current inspection; 2) Being a certified food protection manager; or 3) Responding correctly to the inspector's questions as they relate to the operation. HIGHLY RECOMMEND TAKING A FOOD MANAGER TRAINING COURSE.
- OPEN SCREW TOP WATER BOTTLE IN REFRIGERATOR.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Employees shall eat, drink, or use any form of tobacco only in designated areas. Employees may drink only from covered beverage containers with a handle or straw in food preparation or utensil washing areas. EMPLOYEE BEVERAGES MUST HAVE A LID AND STRAW, OR A LID AND HANDLE. SCREW TOP WATER BOTTLES ARE NOT PERMITTED.
- EMPLOYEE CAME INTO UNIT FROM CAR OUTSIDE AND DID NOT WASH HANDS UPON ENTRY.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food employees must thoroughly wash their hands and exposed portions of their arms: 1) before beginning or returning to work;2) after touching body parts other than clean hands and clean, exposed portions of arms;3) after using the toilet room;4) after caring for, or handling service or aquatic animals; 5) after coughing, sneezing, or using a handkerchief or disposable tissues;6) after using tobacco, eating or drinking from inappropriate containers; 7) after handling soiled equipment or utensils; 8) immediately before engaging in food preparation in the food preparation area; 9) during food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks;10) when switching between working with raw foods and working with ready-to-eat foods; 11) before donning gloves for working with food; or12) after engaging in other activities that contaminate the hands. HANDS MUST BE WASHED WHEN RETURNING TO THE KITCHEN FROM OUTSIDE. DISCUSSED WITH EMPLOYEE. INSTRUCTED TO REMOVE GLOVES AND WASH HANDS.
- CONTAINERS OF CURRY PASTE DATED 5/4. CANISTER OF WHIPPED CREAM DATED 4/28.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat, potentially hazardous food prepared in the establishment must be discarded if it has not been consumed within 7 calendar days if stored at 41°F or less or is not properly date-marked. DISCARD.
- INSERT OF TOFU DOUBLE STACKED IN CONTAINER OF COOKED CHICKEN.
Corrective Actions: REQUIRED CORRECTION: Food shall be protected from contamination by being stored: 1) In a clean, dry location; 2) Where it is not exposed to splash, dust or other contamination; and 3) At least 6 inches above the floor. DO NOT DOUBLE STACK INSERTS.
- RICE SCOOPS ARE STORED IN STAGNANT WATER AT 45F.
Corrective Actions: REQUIRED CORRECTION: In-use food preparation or dispensing utensils shall be stored: 1) in the food with the handles above the top of the food; 2) on a clean portion of the food preparation table or cooking equipment if they are cleaned and sanitized as required; 3) in running water of sufficient velocity to flush particulates to the drain; 4) in a clean, protected location if the utensils are used with food that is not potentially hazardous; or 5) in a container of water at a temperature of 135°F or more or 41°F or less or if the container is cleaned as required. EMPTY CONTAINER. REPLACE WITH NEW CLEAN UTENSILS IN WATER <41F OR >135F.
- RAW WHOLE SHELL EGGS OUT BY GRILL AT 55F (NO ORDERS BEING MADE AT TIME OF INSPECTION). BUCKETS OF NOODLES AT 48F AND 66F. IN THE TOP OF THE PREP UNIT: COOKED CHICKEN AT 53F, COOKED TOFU AT 53F. ON TABLE BESIDE GRILL: MULTIPLE CONTAINERS OF CURRY PASTE AT 76F.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 135°F or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F or less. EMPLOYEE STATED EGGS HAVE BEEN OUT FOR 1 HOUR. ONLY HAVE A WORKING QUANTITY OF EGGS OUT WHEN ORDERS ARE BEING MADE, AND RETURN THEM TO THE REFRIGERATOR WHEN NO ORDERS ARE BEING MADE. EGGS RETURNED TO REFRIGERATION. EMPLOYEE STATED THAT WATER WAS ADDED TO BUCKETS OF NOODLES AT OPENING TIME (~2 HOURS AGO). DISCUSSED TIME MARKING OF NOODLES WITH EMPLOYEE. USE IN THE NEXT TWO HOURS THEN DISCARD THE REMAINDER. EMPLOYEE STATED THAT CHICKEN AND TOFU WERE COOKED WITHIN THE HOUR. OTHER ITEMS IN TOP OF PREP UNIT HOLDING <41F. MONITOR TEMPERATURE OF CHICKEN AND TOFU. DISCUSSED NEED TO TEMPERATURE CONTROL OR TIME CURRY PASTES (CONTAINER STATES "REFRIGERATE AFTER OPENING". CURRY PASTES DISCARDED.
- CUT CABBAGE, BEAN SPROUTS, AND LEAFY GREENS ARE NOT TIME MARKED ON THE TIME-TRACKING CLIPBOARD. NO TIME MARKING HAS OCCURRED FOR SEVERAL DAYS ACCORDING TO THE CLIPBOARD.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. If time without temperature control is used as a public health control for potentially hazardous food up to 4 hours, the food shall have an initial temperature of 41°F or less when removed from cold holding temperature control or 135°F or greater when removed from hot holding temperature control. The food must be cooked, served, or discarded within 4 hours from the point in time when the food is removed from temperature control. Unmarked containers or packages marked to exceed 4 hours must be discarded. If time without temperature control is used as the public health control up to a maximum of 6 hours, the food shall have an initial temperature of 41°F or less when removed from temperature control and the food temperature may not exceed 70°F within a maximum time period of 6 hours. The food must be discarded if the temperature exceeds 70°F, or cooked, served or discarded within a maximum of 6 hours from the point in time when the food is removed from 41°F or less cold holding temperature control. Food in unmarked containers or packages or marked with a time that exceeds the 6-hour limit shall be discarded. ACCURATELY COMPLETE THE TIME-TRACKING SHEET FOR TODAYS ITEMS.
- EMPLOYEE OBSERVED ONLY RINSING KNIFE TO CLEAN.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food-contact surfaces of equipment, containers and utensils shall be cleaned:1) Before each use with a different type of raw animal food;2) Each time there is a change from working with raw foods to working with ready-to-eat foods;3) Between uses with raw fruits and vegetables and potentially hazardous foods;4) Before using or storing a food temperature measuring device;5) At any time during the operation when contamination may have occurred;and 6) At least every 4 hours, unless the equipment and their contents are maintained at proper temperatures; 7) In a refrigerated room at a frequency based on the table in Chapter 4-602.11; and 8) Every 24 hours in salad bars, delis, cafeteria lines, and other serving situations that hold ready-to-eat potentially hazardous foods where new product is combined with the same food. DISHES AND UTENSILS MUST BE WASHED, RINSED, AND SANITIZED TO CLEAN.
- CARDBOARD BOX USED AS A SHELF.
Corrective Actions: REQUIRED CORRECTION: Multiuse equipment, utensils, and food storage containers shall be durable, corrosion-resistant and nonabsorbent. DO NOT USE ABSORBENT MATERIALS AS CONTACT SURFACES FOR FOOD OR UTENSILS.
- HAND SINK BLOCKED BY STAND UP FAN AND MULTIPLE STACKED BUCKETS.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Handwashing sinks shall be accessible at all times for employee use and not used for other purposes. An automatic handwashing sink shall be used in accordance with manufacturer's instructions. CLUTTER CLEARED FROM IN FRONT OF HANDSINK.
- HOOD VENT IS HEAVILY SOILED.
Corrective Actions: REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.
- UNIT IS HEAVILY CLUTTERED.
Corrective Actions: REQUIRED CORRECTION: The premises shall be free of litter and unnecessary articles which are not pertinent to the current operation of the food establishment. REMOVE ALL ITEMS NOT NECESSARY FOR THE DAILY OPERATIONS OF THE UNIT. RECOMMEND UTILIZING WAREHOUSE SPACE FOR STORAGE.
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2023-05-18 | Quarterly | 42 |
- ONE SCREW TOP WATER BOTTLE AND ONE COFFE CUP WITH A LID BUT NO STRAW OBSERVED.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Employees shall eat, drink, or use any form of tobacco only in designated areas. Employees may drink only from covered beverage containers with a handle or straw in food preparation or utensil washing areas. DISCUSSED WITH OWNER. BEVERAGES DISCARDED.
- COOKED TOFU, RAW TOFU, AND CUT LETTUCE IN THE PREP UNIT IS NOT DATE MARKED.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat potentially hazardous food prepared in the food establishment and held for more than 24 hours must be marked with the date of preparation or consumption. Including the date of preparation, food shall be consumed within 7 days if stored at 41°F or less. Food that is frozen shall be marked to indicate the remaining days that the food may be kept once the product is thawed. DATED DURING INSPECTION.
- LEFTOVER RICE REHEATED IN MICROWAVE THEN PUT IN A PLASTIC BAG AND SEALED CLOSED. BAGGED RICE PUT IN REFRIGERATOR. RICE AT ~100F.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous food that has been cooked, cooled and reheated for hot holding shall be reheated within two hours to a temperature of at least 165°F for 15 seconds. Potentially hazardous food reheated in a microwave for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F and allowed to stand covered for 2 minutes. Ready-to-eat food from a commercially processed package shall be reheated to at least 135°F. OWNER STATED THAT LEFTOVER RICE IS REHEATED TO HAVE AVAILABLE FOR FRIED RICE ORDERS. STATED THAT THE WARM RICE COOKS FASTER THAN COLD RICE. DISCUSSED PROPER COOLING AND REHEATING AND THE RISK OF BACILLUS CERUS IN RICE THAT IS IMPROPERLY TEMPERATURE CONTROLLED. OWNER STATED THEY WILL REMOVE THE REHEAT STEP IN THEIR PROCESS AND PULL COOKED RICE FROM THE REFRIGERATOR TO FILL FRIED RICE ORDERS. DISCARD THE BAG OF WARMED RICE.
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2023-03-29 | Complete | 11 |
- EMPLOYEE UNABLE TO ANSWER FOOD SAFETY QUESTIONS AND FACILITY OBTAINED MANY PRIORITY AND PRIORITY FOUNDATION VIOLATIONS.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. The person in charge shall demonstrate knowledge of the code by: 1) Complying with the code by having no violations of priority items during the current inspection; 2) Being a certified food protection manager; or 3) Responding correctly to the inspector's questions as they relate to the operation. RECOMMEND TAKING FOOD MANAGER TRAINING CLASS.
- EMPLOYEE OBSERVED MULTIPLE TIMES ONLY RINSING HANDS UNDER WATER, IN THE THREE COMPARTMENT SINK, NO USE OF SOAP AND DRIED ON CLOTH TOWEL.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food employees shall clean their hands by using a cleaning procedure of approximately 20 seconds that includes vigorous friction on the surfaces of the lathered fingers, finger tips, areas between the fingers, hands and arms for at least 10 to 15 seconds, followed by a thorough rinsing under clean, running warm water and a thorough drying. HANDS MUST BE WASHED IN THE HAND SINK, WITH SOAP, AND PAPER TOWELS USED TO DRY HANDS.
- OPEN BULK BAG OF RICE STORED ON THE FLOOR OF THE UNIT.
Corrective Actions: REQUIRED CORRECTION: Food shall be protected from contamination by being stored: 1) In a clean, dry location; 2) Where it is not exposed to splash, dust or other contamination; and 3) At least 6 inches above the floor.
- CONTAINER OF COOKED CHICKEN SITTING ON THE SINK DRAIN BOARD AT 70F. BEAN SPROUTS AND CUT CABBAGE OUT ON COUNTER AT 55F. OPENED CURRY PASTES ARE ON THE COUNTER NEXT TO THE GRILL AND ARE NOT TEMPERATURE CONTROLLED NOR TIME MARKED.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 135°F or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F or less. EMPLOYEE STATED CHICKEN WAS COOKED 5 MINUTES AGO. EMPLOYEE INSTRUCTED TO MOVE CHICKEN TO REFRIGERATOR. DISCUSSED TIME MARKING OF BEAN SPROUTS AND CUT CABBAGE. EMPLOYEE STATED THEY WERE BROUGHT OUT AT 1:00 AND AGREED TO THROW AWAY THE REMAINDER AFTER 4 HOURS. DISCUSSED NEED TO TEMPERATURE CONTROL OPENED CURRY PASTES.
- RICE SCOOPS ARE STORED IN CONTAINER OF WATER AT 48F. UTENSIL STORED SUBMERGED IN FOOD IN PREP UNIT.
Corrective Actions: REQUIRED CORRECTION: In-use food preparation or dispensing utensils shall be stored: 1) in the food with the handles above the top of the food; 2) on a clean portion of the food preparation table or cooking equipment if they are cleaned and sanitized as required; 3) in running water of sufficient velocity to flush particulates to the drain; 4) in a clean, protected location if the utensils are used with food that is not potentially hazardous; or 5) in a container of water at a temperature of 135°F or more or 41°F or less or if the container is cleaned as required.
- CONTAINER OF COOKED CORN IN THE PREP UNIT NOT DATED. WHIPPED CREAMS AND MILKS NOT DATED THROUGHOUT. OPEN CURRY CONTAINERS ARE NOT DATED.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat potentially hazardous food prepared in the food establishment and held for more than 24 hours must be marked with the date of preparation or consumption. Including the date of preparation, food shall be consumed within 7 days if stored at 41°F or less. Food that is frozen shall be marked to indicate the remaining days that the food may be kept once the product is thawed. DATE MARK ALL PERISHABLE AND POTENTIALLY HAZARDOUS FOODS AND DISCARD AFTER 7 DAYS. DISCUSSED WITH EMPLOYEE.
- INSERTS AND BAGS IN THE PREP UNIT ARE LINED WITH PAPER TOWELS AND ARE IN DIRECT CONTACT WITH FOOD.
Corrective Actions: REQUIRED CORRECTION: Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. DO NOT LINE INSERTS OR BAGS WITH ABSORBENT MATERIALS.
- REFRIGERATION UNIT IS OVERFILLED. EMPLOYEE STATED THAT MANY ITEMS ARE FOR THEIR PERSONAL USE AND ARE NOT FOR THE RESTAURANT. INSERTS ARE DOUBLE STACKED IN THE PREP UNIT AND FOODS REQUIRING TEMPERATURE CONTROL ARE OUT ON COUNTERS (COOKED PROTEINS, BEAN SPROUTS, CUT CABBAGE).
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Equipment for cooling and heating food, and holding cold and hot food shall be sufficient in number and capacity. TAKE ALL PERSONAL FOOD ITEMS HOME. BRING ONE DAYS WORTH OF PERSONAL FOOD DAILY. DO NOT USE SPACE REQUIRED FOR THE RESTAURANT FOR YOUR PERSONAL USE.
- INTERIOR OF PREP UNIT HEAVILY SOILED WITH MOLD GROWTH. FOODS ARE UNCOVERED. EXTERIOR OF FOOD CONTAINERS IN BACK OF PREP UNIT HAVE MOLD GROWTH ON THEM.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food-contact surfaces of equipment, containers and utensils shall be cleaned: 1) Before each use with a different type of raw animal food; 2) Each time there is a change from working with raw foods to working with ready-to-eat foods; 3) Between uses with raw fruits and vegetables and potentially hazardous foods; 4) Before using or storing a food temperature measuring device; 5) At any time during the operation when contamination may have occurred; and 6) At least every 4 hours, unless the equipment and their contents are maintained at proper temperatures; 7) In a refrigerated room at a frequency based on the table in Chapter 4-602.11; and 8) Every 24 hours in salad bars, delis, cafeteria lines, and other serving situations that hold ready-to-eat potentially hazardous foods where new product is combined with the same food. CLEAN AND SANITIZE THE INTERIOR OF THE PREP UNIT. COVER ALL FOODS UNTIL THIS CAN BE DONE. EMPLOYEE STATED MOLDED FOOD CONTAINERS ARE FOR PERSONAL USE. RECOMMEND DISCARDING THESE ITEMS.
- HAND SINK BASIN FULL OF MISCELLANEOUS ITEMS AND BLOCKED BY LARGE POT OF SAUCE ON THE FLOOR.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Handwashing sinks shall be accessible at all times for employee use and not used for other purposes. An automatic handwashing sink shall be used in accordance with manufacturer's instructions. HAND SINK MADE ACCESSIBLE DURING INSPECTION. ALWAYS KEEP THE HAND SINK CLEAR OF OBSTRUCTION.
- HOOD VENT HEAVILY SOILED. BUCKETS OUTSIDE OF THE UNIT COLLECTING GREASE AND CONDENSATION ARE NOT COVERED.
Corrective Actions: REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.
- THE UNIT IS HEAVILY CLUTTERED.
Corrective Actions: REQUIRED CORRECTION: The premises shall be free of litter and unnecessary articles which are not pertinent to the current operation of the food establishment. REMOVE ALL ITEMS THAT ARE NOT NECESSARY FOR THE DAILY OPERATION OF THE UNIT.
- BOTTLE OF PEPTO BISMOL STORED ON TOP SHELF IN THE REFRIGERATOR.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Medicines that are in a food establishment for the employee's use shall be labeled and located to prevent the contamination food, equipment, utensils, linens, and single-service and single-use articles. REMOVED DURING INSPECTION.
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2023-03-15 | Semi-Annual | 48 |
- RICE IN REFRIGERATOR DATED 11/1/22 IS AT 56-60F AND IS COVERED. COOKED TOFU IS IN A BAG TIED CLOSED AND IS AT 120F.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous food shall be cooled by: 1) Placing the food in shallow pans; 2) Separating the food into smaller or thinner portions; 3) Using rapid cooling equipment; 4) Stirring the food in an ice water bath; 5) Using or arranging containers to facilitate heat transfer; 6) Adding ice as an ingredient; or 7) Other effective methods. Food shall be arranged to provide maximum heat transfer and loosely covered or uncovered. GOOD JOB PUTTING THESE IN THE REFRIGERATOR TO COOL, BUT DO NOT COVER/SEAL UNTIL FULLY COOLED TO 41F. DISCUSSED WITH OWNER. FOOD ITEMS VENTED.
- COOKED RICE SCOOP IS STORED IN STAGNANT WATER AT 50F. CUP WITH NO HANDLE STORED IN BULK RICE.
Corrective Actions: REQUIRED CORRECTION: In-use food preparation or dispensing utensils shall be stored: 1) in the food with the handles above the top of the food; 2) on a clean portion of the food preparation table or cooking equipment if they are cleaned and sanitized as required; 3) in running water of sufficient velocity to flush particulates to the drain; 4) in a clean, protected location if the utensils are used with food that is not potentially hazardous; or 5) in a container of water at a temperature of 135°F or more or 41°F or less or if the container is cleaned as required. ICE ADDED TO CONTAINER. FOR BULK FOODS, USE SCOOPS WITH HANDLES AND POSITION SO THAT THE HANDLE IS UP OUT OF THE FOOD PRODUCT.
- TOFU IS DOUBLE STACKED ON COOKED CHICKEN IN THE TOP OF THE PREP UNIT. TOFU IS AT 70F.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 135°F or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F or less. DISCUSSED REQUIREMENT TO STORE FOODS BELOW THE FILL LINE IN THE PREP UNIT, AND TO NOT DOUBLE STACK. TOFU MOVED TO BOTTOM OF PREP UNIT.
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2022-11-01 | Complete | 8 |
- TWO UNAPPROVED EMPLOYEE BEVERAGE CONTAINERS OBSERVED.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Employees shall eat, drink, or use any form of tobacco only in designated areas. Employees may drink only from covered beverage containers with a handle or straw in food preparation or utensil washing areas. EMPLOYEE BEVERAGE CONTAINERS MUST HAVE A LID AND STRAW OR A LID AND HANDLE.
- COOKED RICE IS AT 65F. OWNER STATED THE RICE WAS COOKED YESTERDAY AND SHE IS MICROWAVING IT BEFORE SERVING. OWNER DOES NOT KNOW WHAT TEMPERATURE THE RICE IS AFTER MICROWAVING.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 135°F or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F or less. DISCUSSED PROPER REHEATING WITH OWNER. REHEAT RICE TO 165F THEN HOT HOLD AT OR ABOVE 135F.
- COOKED CHICKEN NOT DATE MARKED. OPENED NOODLES NOT DATED.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat potentially hazardous food prepared in the food establishment and held for more than 24 hours must be marked with the date of preparation or consumption. Including the date of preparation, food shall be consumed within 7 days if stored at 41°F or less. Food that is frozen shall be marked to indicate the remaining days that the food may be kept once the product is thawed. DATE MARK ALL PERISHABLE AND POTENTIALLY HAZARDOUS FOODS WHEN OPENED/COOKED AND USE WITHIN 7 DAYS.
- OPEN BULK BAG OF RICE STORED ON FLOOR IN FRONT OF SINK. PACKAGED FOODS STORED ON THE FLOOR.
Corrective Actions: REQUIRED CORRECTION: Food shall be protected from contamination by being stored: 1) In a clean, dry location; 2) Where it is not exposed to splash, dust or other contamination; and 3) At least 6 inches above the floor. STORE OPEN BULK FOODS IN A CONTAINER WITH A TIGHT FITTING LID. DO NOT STORE FOODS ON THE FLOOR.
- OPENED PACKAGE OF GROUND BEEF STORED ON TOP OF PACKAGES OF SHRIMP AND FISH
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Foods shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods and unwashed produce from ready-to-eat foods, ready-to-eat raw animal foods (fish for sushi), fruits and vegetables, and by separating different types of raw animal foods from each other. If stored vertically, raw animal foods should be stored in ascending order of cooking temperature, with the highest required cooking temperature at the lowest level. GROUND BEEF MUST BE STORED BELOW SEAFOOD. MOVE GROUND BEEF.
- CUP USED AS A SCOOP IN BULK SUGAR.
Corrective Actions: REQUIRED CORRECTION: In-use food preparation or dispensing utensils shall be stored: 1) in the food with the handles above the top of the food; 2) on a clean portion of the food preparation table or cooking equipment if they are cleaned and sanitized as required; 3) in running water of sufficient velocity to flush particulates to the drain; 4) in a clean, protected location if the utensils are used with food that is not potentially hazardous; or 5) in a container of water at a temperature of 135°F or more or 41°F or less or if the container is cleaned as required. USE ONLY SCOOPS WITH HANDLES AND KEEP THE HANDLE POSITIONED UP OUT OF THE FOOD.
- INTERIOR OF PREP UNIT SOILED. FOODS ARE COVERED.
Corrective Actions: REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. CLEAN.
- WET MOP AND MOP BUCKET OBSERVED. UNIT DOES NOT HAVE A SERVICE/MOP SINK.
Corrective Actions: REQUIRED CORRECTION: If wet mopping is used as a method for cleaning the floor of the mobile food unit, then a separate sink must be provided in the unit for cleaning mops and cleaning tools and for the disposal of mop water or similar liquid wastes.
- HAND SINK FULL OF MISCELLANEOUS ITEMS. HAND SINK BLOCKED BY MISCELLANEOUS ITEMS ON FLOOR.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Handwashing sinks shall be accessible at all times for employee use and not used for other purposes. An automatic handwashing sink shall be used in accordance with manufacturer's instructions. ITEMS REMOVED FROM HAND SINK. CLEAR OBSTRUCTIONS FROM IN FRONT OF HAND SINK.
- PAPER TOWELS NOT PROVIDED AT HAND SINK.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Each handwashing sink or group of adjacent handwashing sinks shall be provided with a supply of individual disposable towels, a continuous towel system that supplies the user with a clean towel, or a heated-air hand drying device. KEEP HAND SINK SUPPLIED WITH PAPER TOWELS AT ALL TIMES.
- BOTTLE OF TYLENOL IS STORED ON COUNTER TOP.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by spacing or partitioning. Poisonous or toxic materials shall be located in an area that is not above food, equipment, utensils, linens or single-service or single-use articles. DO NOT STORE MEDICINES IN FOOD AREAS.
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2022-10-27 | Semi-Annual | 43 |
- UNAPPROVED PERSONAL BEVERAGE CONTAINERS ON COUNTER IN KITCHEN.
AT REINSPECTION - NO PERSONAL BEVERAGES OBSERVED IN THE KITCHEN.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Employees shall eat, drink, or use any form of tobacco only in designated areas. Employees may drink only from covered beverage containers with a handle or straw in food preparation or utensil washing areas.
- NO FOODS REQUIRING DATE MARKING ARE DATED.
AT REINSPECTION - NO FOODS DATE MARKED. RICE, NOODLES, TOFU, COOKED MEATS.
AT SECOND REINSPECTION - READY TO EAT FOODS ARE DATE MARKED.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat potentially hazardous food prepared in the food establishment and held for more than 24 hours must be marked with the date of preparation or consumption. Including the date of preparation, food shall be consumed within 7 days if stored at 41°F or less. Food that is frozen shall be marked to indicate the remaining days that the food may be kept once the product is thawed.
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2022-07-22 | Reinspection | 6 |
- UNAPPROVED PERSONAL BEVERAGE CONTAINERS ON COUNTER IN KITCHEN.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Employees shall eat, drink, or use any form of tobacco only in designated areas. Employees may drink only from covered beverage containers with a handle or straw in food preparation or utensil washing areas. DISCUSSED WITH OWNER. BEVERAGES REMOVED FROM UNIT
- PACKAGED COOKED NOODLES SITTING OUTSIDE BACK DOOR AT 60F. PACKAGED EGGS (APPROX 6 FLATS) SITTING ON COUNTER AT 60F, CUT CABBAGE 62F, SPINACH 60F, SPROUTS 60F, SMALL CONTAINER OF EGGS 88F, BUCKET OF NOODLES 65F. PACKAGED NOODLES AND EGGS BOUGHT AT STORE THIS MORNING BUT NOT YET PLACED INTO REFRIGERATOR.
AT REINSPECTION- 3 TUBS OF RICE NOODLES AND BAG OF RICE SITTING OUT AT ROOM TEMPERATURE AT 81F.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 135°F or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F or less. OWNER JUST ARRIVED AND OPENED AT SAME TIME INSPECTION STARTED. FOOD ITEMS HAVE BEEN SITTING OUT IN UNIT FOR SEVERAL DAYS. UNIT HAS NOT BEEN OPENED SINCE LAST WEEK. ALL ITEMS DISCARDED AT TIME OF INSPECTION. ALWAYS KEEP THESE ITEMS AT OR BELOW 41F OR AT OR ABOVE 135F.
- NO FOODS REQUIRING DATE MARKING ARE DATED.
AT REINSPECTION - NO FOODS DATE MARKED. RICE, NOODLES, TOFU, COOKED MEATS.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat potentially hazardous food prepared in the food establishment and held for more than 24 hours must be marked with the date of preparation or consumption. Including the date of preparation, food shall be consumed within 7 days if stored at 41°F or less. Food that is frozen shall be marked to indicate the remaining days that the food may be kept once the product is thawed. DATE MARK ITEMS OR DISCARD IF THEY HAVE BEEN OPENED OR PREPARED FOR 7 OR MORE DAYS.
- DISHES ARE NOT SANITIZED AFTER WASHING.
AT REINSPECTION - POTS ARE NOT BEING SANITIZED. ONLY UTENSILS ARE BEING SANITIZED.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food-contact surfaces of equipment and utensils shall be sanitized before use after cleaning. DISCUSSED WITH OWNER. OWNER CONCERDED THE SANITIZER WOULD NOT BE SAFE FOR THE RICE. EXPLAINED THAT AS LONG AS IT IS BETWEEN 50-100PPM CHLORINE AND AIR DRIED DISHES ARE SAFE. 3RD CHAMBER OF 3-COMP SINK FILLED WITH SANITIZER AND AT 50PPM CHLORINE. DISHES SANITIZED DURING INSPECTION. ALWAYS AIR DRY DISHES PRIOR TO USE.
- MEDICINES STORED ABOVE CONTAINER OF SUGAR IN KITCHEN.
AT REINSPECTION - MEDICINES MOVED TO LOWER SHELF.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by spacing or partitioning. Poisonous or toxic materials shall be located in an area that is not above food, equipment, utensils, linens or single-service or single-use articles.
- UNLABELED CHEMICAL SPRAY BOTTLE IN KITCHEN.
AT REINSPECTION - CHEMICALS LABELED.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Working containers (including spray bottles) used for storing poisonous or toxic materials, such as cleaners and sanitizers taken from bulk supplies, shall be clearly and individually labeled with the common name of the material.
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2022-07-07 | Reinspection | 24 |
- PACKAGED COOKED NOODLES SITTING OUTSIDE BACK DOOR AT 60F. PACKAGED EGGS (APPROX 6 FLATS) SITTING ON COUNTER AT 60F, CUT CABBAGE 62F, SPINACH 60F, SPROUTS 60F, SMALL CONTAINER OF EGGS 88F, BUCKET OF NOODLES 65F. PACKAGED NOODLES AND EGGS BOUGHT AT STORE THIS MORNING BUT NOT YET PLACED INTO REFRIGERATOR.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 135°F or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F or less. PACKAGED NOODLES AND EGGS PLACED INTO REFRIGERATOR. RECOMMEND TIME MARKING SMALL CONTAINER OF EGGS, BUCKET OF NOODLES, SPINACH, SPROUTS AND CABBAGE THAT ARE SITTING OUT IN KITCHEN. YOU CAN KEEP THE FOOD OUT FOR UP TO 4 HOURS AND THEN DISCARD ANYTHING REMAINING AT THE END OF THE 4 HOUR PERIOD.
- NO FOODS REQUIRING DATE MARKING ARE DATED.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat potentially hazardous food prepared in the food establishment and held for more than 24 hours must be marked with the date of preparation or consumption. Including the date of preparation, food shall be consumed within 7 days if stored at 41°F or less. Food that is frozen shall be marked to indicate the remaining days that the food may be kept once the product is thawed. DATE THE FOLLOWING ITEMS ONCE OPENED OR PREPARED - COOKED NOODLES, MEATS, RICE, VEGETABLES; OPENED CONTAINERS OF MILK, WHIPPED CREAM; CUT LEAFY GREANS, CUT TOMATOES AND SPROUTS.
- COOKED CHICKEN SITTING OUT ON COUNTER AT 130F. COOKED ABOUT 1-2 HOURS AGO.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous food shall be cooled by: 1) Placing the food in shallow pans; 2) Separating the food into smaller or thinner portions; 3) Using rapid cooling equipment; 4) Stirring the food in an ice water bath; 5) Using or arranging containers to facilitate heat transfer; 6) Adding ice as an ingredient; or 7) Other effective methods. Food shall be arranged to provide maximum heat transfer and loosely covered or uncovered. ONCE THE FOOD TEMPERATURE DROPS TO 135F, THE FOOD MUST BE PLACED INTO ACTIVE COOLING. CHICKEN BEING PLACED INTO CONTAINERS AND WILL THEN BE PLACED INTO REFRIGRERATOR.
- BOWL USED AS A SCOOP IN DRY GOODS AND RAW CHICKEN.
Corrective Actions: REQUIRED CORRECTION: Food shall be protected from contamination by being stored: 1) In a clean, dry location; 2) Where it is not exposed to splash, dust or other contamination; and 3) At least 6 inches above the floor. USE SCOOPS WITH HANDLES AND KEEP HANDLE EXTENDED OUT OF THE FOODS.
- DISHES ARE NOT SANITIZED AFTER WASHING.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food-contact surfaces of equipment and utensils shall be sanitized before use after cleaning. DISCUSSED WITH OWNER. DISHES SANITIZED.
- UNLABELED CHEMICAL SPRAY BOTTLE IN KITCHEN.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Working containers (including spray bottles) used for storing poisonous or toxic materials, such as cleaners and sanitizers taken from bulk supplies, shall be clearly and individually labeled with the common name of the material. LABEL.
- MEDICINES STORED ABOVE CONTAINER OF SUGAR IN KITCHEN.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by spacing or partitioning. Poisonous or toxic materials shall be located in an area that is not above food, equipment, utensils, linens or single-service or single-use articles. MOVE MEDICINES TO BOTTOM SHELF
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2022-06-21 | Semi-Annual | 24 |
Restaurant representatives - add corrected or new information about Angel Thai Kitchen, Boost Mobile, Lebanon, OR 97355 »