| Violation
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Observation
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32-09-4
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Basic - A minimum of one bathroom facility is not available for public use. Out of service due to plumbing issues
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. Inside dry rice in storage
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Soiled outer surface of bulk containers of food on soiled shelves in back kitchen ; outer surface of microwave ; shelves on cook line heavily soiled ; reach in gaskets at cook line ;heavily grease accumulation on sides of fryers **Repeat Violation**
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14-45-4
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Basic - Cardboard used to line nonfood-contact shelves. Next to fryers
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in cooler - bowl of cooked chicken and oil on floor at cook line **Repeat Violation**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. In back prep area **Repeat Violation**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Employees reheating and cooking of foods
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment and soiled under reach in coolers ; heavily soiled drains in dish washing area **Repeat Violation**
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14-69-4
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Basic - Ice buildup in reach-in freezers
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. Back prep area **Corrected On-Site**
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22-19-4
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Basic - Interior of microwave heavily soiled with encrusted food debris.; shelves above prep table heavily dusty at cook line area near microwave **Repeat Violation**
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51-18-6
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Basic - No copy of latest inspection report available.
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food. Cooked pork inside thank you bags inside reach in cooler at cook line and foods inside freezer and reach in cooler at cook line
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. - eggs roll wrappers thawing in counter - discussed proper thawing methods - moved to walk in cooler **Corrective Action Taken**
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29-20-5
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Basic - Standing water water in three compartments of three-compartment sink
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. Cut vegetables , raw meats and sauces; raw beef over noodles in walk in cooler **Repeat Violation**
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29-02-4
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Basic - Toilet leaking with catch buckets underneath toilet tank in restroom
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38-02-4
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Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Lights out in cook line, food prep and dishwashing areas
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08B-17-4
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Basic - Unwashed fruits/vegetables ( mushrooms ) stored with ready-to-eat food.( cut onions and carrots ) in walk in cooler
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23-12-4
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Basic - Walk-in cooler shelves soiled with encrusted food debris.
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14-17-4
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Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name. Bulk container of white powdered foods in dry storage area
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22-45-4
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High Priority - Food-contact surfaces not able to be cleaned and sanitized , before use due to clog in triple sink Do not use equipment/utensils not properly sanitized.- three tubs set up temporarily to wash- rinse - sanitize - a check of sanitizing tub at 100ppm chlorine **Corrective Action Taken**
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03A-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic and oil on cook line shelf at 83°- moved to freezer for quick chill down recheck 39° **Corrected On-Site**
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53B-15-4
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Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Incorrectly answered how to set up triple sink - reviewed proper set up - wash- rinse- sanitize then air dry with manager **Corrective Action Taken**
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22-27-4
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Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. At cook line surrounding woks **Repeat Violation**
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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items ( bag of to go containers ) stored in the sink. Cook line - discussed with operator proper use of hand wash sinks - for washing hands only - hand wash sinks must be accessible **Corrective Action Taken**
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27-06-4
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Intermediate - No hot running water at three-compartment sink. Broken faucet at first and second compartment faucet **Repeat Violation**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line **Corrected On-Site** **Repeat Violation**
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02C-02-4
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Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Egg rolls and cooked meats in walk in cooler **Repeat Violation**
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