4-601.11 (A); Priority Foundation; Soda fountain nozzles had buildup and needed to be cleaned/sanitized. Make sure all food contact surfaces or equipment is regularly and properly cleaned/sanitized. Clean all items first, then sanitize with 100 ppm chlorine solution. Soda nozzles were cleaned/sanitized during inspection. CDI
1.5
38.
6-501.111; Core; Numerous flies observed in the facility today especially in the dishwasher room. Take measures to control and eliminate all flies from the facility.
1.0
41.
3-304.14; Core; Store all WET or DAMP wiping cloths in a sanitizer solution when not being used.
0.0
44.
4-901.11; Core; Metal food pans were stacked WET. Air dry food pans after washing them and before stacking them.
1.0
47.
4-501.11; Core; Replace or re-finish rusty or chipping racks in the large double door reach-in cooler.
2-301.14; Priority; Employees observed handling dirty dishes at the dish sink (washing) and the dish machine then going directly to handling containers of food for the buffet or handling the clean plates from the dish machine. Hands must be washed and gloves changed after handling dirty items, dirty plates and after washing the dirty items. Always wash hands upon entry to the kitchen, before handling foods or food containers. CDI with education.
2.0
33.
3-501.15; Priority Foundation; Chicken bites are fried then placed in deep containers on top of equipment to cool at ambient temperature. There must be active control methods used in the cooling process. Use a shallow or sheet pan to place the cooking items on, not a deep pan. Place small batches in the cooler or freezer to cool quickly. Monitor to make sure it hits the 135F to 70F in 2 hours or less, then from 70F to 41F in an additional 4 hours.
0.5
44.
4-901.11; Core; Many metal food pans by wok station all stacked wet. Beverage cups by the soda dispenser stacked wet. Arrange all items to allow them to air dry before directly stacking on top of each other. Employees observed towel drying plates and utensils. All items must be arranged and allowed to air dry. Do not towel dry.
1.0
47.
4-501.11; Core; The double door reach in cooler has pooled water in the bottom of it. Repair the source of the water and do not store any item down there that could be contaminated.
2-401.11; Core; Employee beverages on the table next to prep station. All beverages must be stored in a location that is below and away from all food prep areas or food storage areas.
0.5
16.
4-601.11 (A); Priority Foundation; The green wire baskets that are used to hold egg rolls in the cooler, need to be cleaned better to remove build up before storing or reusing. Baskets moved to the dish sink to clean.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Several foods were out on prep stations and storage stations that were not being prepared and at room temperature (cabbage, beans, chicken), reference food temp chart. All items that are TCS must be under temperature control or time control. Keep in the cooler until ready to prepare or use. Items disposed of.
1.5
44.
4-901.11; Core; Many metal food pans by wok station and on clean side of dish sink, all stacked wet. Arrange all items to allow them to air dry before directly stacking on top of each other.
2-401.11; Core; Several employee beverages in cups stored directly above the open top prep cooler and the side prep station where foods were in storage and preparation. When consumed in the kitchen, all beverages must be stored below and away from food prep areas, food storage areas and food contact items.
0.5
15.
3-302.11; Priority; At the 2-vat food prep sink, raw chicken was in 1 vat and raw shrimp was on the drainboard. At the same sink with raw chicken, cooked shrimp were rinsed. At the food prep table, raw beef was sitting on it and a container of cooked and ground peppers. Raw shrimp above vegetables in the walk in cooler. Raw products must be stored and prepared separate from ready to eat products. Store raw meat and raw seafood below ready to eat foods. The prep tables and sinks can only be used for 1 species of raw product at a time. It must be cleaned and sanitized between uses. Operator moved all items to proper storage areas.
1.5
33.
3-501.15; Priority Foundation; Chicken cooling by sitting on prep table by back of cook line, trays of potatoes cooling by placing on speed rack by the back door. Leaving foods at room temperature without any control measures is not an approved method of cooling. Cook by removing from hot pans/pots and then placing on shallow layers on a cold pan. Ice can be used or by placing in a cooler or freezer in small quantities. Monitor to make sure the foods is cooling to the required temperatures in the required time. Items were moved to coolers.
0.5
37.
3-602.11; Core; Several large plastic containers of dry foods on storage rack in the kitchen. When the food item is removed from original packaging, the container it is stored in must be labeled. Label the dry food storage container with contents.
0.0
38.
6-501.111; Core; Upon entry to the kitchen, the back door was propped open. An abundance of flies were seen in the kitchen. Screen door, when opened, does not self close. The back door must be self closing and stay closed. Remove all flies from the facility and work on methods to prevent them from entering the facility. Keep all items protected in storage and preparation.
1.0
44.
4-901.11; Core; Many metal food pans by wok station and on clean side of dish sink, all stacked wet. Arrange all items to allow them to air dry before directly stacking on top of each other.
6-301.12; Priority Foundation; Front hand sink in the kitchen did not have hand drying towels. Make sure ALL hand sinks are properly stocked for handwashing! Towels replaced during inspection. CDI
1.0
38.
6-501.111; Core; Numerous Flies present in the kitchen today. Take measures to control and eliminate all flies from the facility.
1.0
44.
4-901.11; Core; Air dry all plastic drinking cups after washing them. Do not stack items WET.
0.5
49.
4-602.13; Core; Clean tops and sides of all equipment including hood vents of food or grease buildup.
5-202.12; Core; At the start of inspection, the front hand sink by the door exiting to dining room hot water faucet was not working. It was turned off beneath. Mixing faucet should be operational at all times to maintain 100F or above at all hand sinks.
1.0
44.
4-901.11; Core; Air dry all plastic drinking cups after washing them and before stacking them. Do not stack items WET or DAMP. Air drying on metal pans was improved this inspection.
0.5
49.
4-602.13; Core; Clean hood vent system completely by a qualified professional. This includes behind the filters.
0.0
55.
6-201.11; Core; Some minor re-grouting to tile in the main part of the kitchen area.
0.0
56.
6-303.11; Core; Replace any burned out light tubes that are not working in the rear kitchen to improve lighting.
0.0
General Comments
Good Food Temps! Good Improvement with keeping foods covered in the coolers.
3-302.11; Foods stored uncovered in coolers, food container stored directly on top of foods in another container. All foods must be stored in a manner to protect them by keeping them covered. Do not directly stack containers on top of foods, place a barrier between them.
1.5
44.
4-901.11; Core; Many metal food pans found stacked wet on cart by wok station where they were being used. All food containers must be allowed to air dry before stacking directly on top of each other. Arrange items to allow for air drying after washing and sanitizing.
4-501.114; Priority; The dish machine was not providing a measurable amount of chlorine sanitizer when first checked. Line was found to be loose and operator made some repairs to get into approved operation. Now providing a 100ppm chlorine concentration on food contact surfaces. When using a chlorine based sanitizer, the concentration must be between 50ppm-100ppm.
1.5
38.
6-501.111; Flies seen in the kitchen around the food storage areas, sinks by back door and the dish wash room. Increase pest management to remove and prevent. There is an abundance of flies outside the back door on boxes that use to hold food. Recommend not placing the boxes here and taking them straight to the dumpster. Keep foods and food contact items protected.
1.0
39.
3-307.11; Core; The take out menus are being used in the bottom of food containers to absorb the grease/oil. These takeout menus are not designed for food contact and cannot be used where they touch foods. There cannot be any absorbent material in food containers either.
0.0
44.
4-901.11; Core; Many metal food pans found stacked wet on cart by wok station where they were being used. All food containers must be allowed to air dry before stacking or reusing. Arrange items to allow for air drying after washing and sanitizing.
1.0
47.
4-501.11; Core; The door to the walk in freezer does not seal shut allowing for air and condensation inside the unit. Replace the damaged door gasket to it can shut and stay sealed shut.
1.0
49.
4-601.11(B) and (C); Core; Clean the storage racks in the walk in cooler, they are starting to get a build up on them.
0.0
55.
6-201.11; Core; Repair floors in walk-in coolers or freezers that are in poor repair. Floor tiles in the walk in cooler are broken and damaged. Repair damaged tile baseboard under walk-in freezer door. Detail clean walls around the dish room to remove a black growth on them.
6-501.111; Core; Some flies noted inside the facility today. Take measures to control and eliminate all flies from the facility.
0.0
44.
4-901.11; Core; Air dry food pans after washing them and before stacking them. Do not stack items WET.
1.0
47.
4-501.11; Core; Replace door gasket that is in poor repair on walk-in freezer door.
1.0
55.
6-201.11; Core; Repair floors in walk-in coolers or freezers that are in poor repair. Repair damaged tile baseboard under walk-in freezer door. Detail clean all floors, walls, or ceilings. General cleaning.
2-501.11; Priority Foundation; Download vomit and diarrhea clean up plan template. Keep in file and accessible for all employees to review as necessary. Education during inspection. CDI
0.5
10.
6-301.12; Priority Foundation; One hand sink did not have towels for drying hands. Make sure all hand sinks in facility are properly stocked for washing hands! Towels replaced during inspection. CDI
1.0
44.
4-901.11; Core; Air dry plastic drinking cups. Do not stack items WET after washing them.
0.5
47.
4-501.11; Core; Replace door gaskets that are in poor repair on one reach-in cooler and walk-in freezer door.
0.0
49.
4-602.13; Core; Clean tops and sides of all equipment including cooler interiors and hood vents. Clean all food or grease buildup from surfaces. Clean tops of shelving above 3-compartment sink. General equipment cleaning.
1.0
55.
6-201.11; Core; Repair floors in walk-in coolers or freezers that are in poor repair. Detail clean all floors, walls, or ceilings. General cleaning.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement. Have each employee read and sign. Keep in file. Education during inspection. CDI
0.0
5.
2-501.11; Priority Foundation; Download vomit and diarrhea clean up plan template. Keep in file and accessible for all employees to review as necessary. Education during inspection. CDI
0.0
15.
3-302.11; Core; Keep all foods covered for protection in coolers while in storage unless food is in the cooling phase. Numerous foods were left uncovered in coolers.
0.0
16.
4-501.114; Priority; Dishmachine was checked for chlorine residual and did not register any chlorine. It was determined that bulk chlorine container had weakened somehow. Chlorine container was switched to new, machine primed, and then tested good. CDI Maintain 50-100 ppm chlorine residual on dishmachine to properly sanitize dishes, cookware, or utensils. Staff should check residual of machine frequently using test kit.
1.5
44.
4-901.11; Core; Air dry all food pans or plastic drink cups. Do not stack items WET or DAMP.
0.5
47.
4-501.11; Core; Replace door gaskets on coolers that are in poor repair.
0.0
49.
4-602.13; Core; Clean tops and sides of all equipment including cooler interiors and hood vents. Clean all food or grease buildup from surfaces. General equipment cleaning.
1.0
55.
6-201.11; Core; Repair floors in walk-in coolers or freezers that are in poor repair. Detail clean all floors, walls, or ceilings. General cleaning.
1.0
General Comments
Good Food Temps! Go to www.johnstonnc.com/envhealth to download all forms and templates related to 2017 FDA Food Code Adoption.
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement! Follow-Up: 05/23/2019
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Many dirty utensils, green wire baskets for egg rolls and food containers/bowls found stored dirty in clean dish areas throughout kitchen. Make sure all food contact items are visibly clean and sanitized before storing. Sanitizer water at the dishsink had a dead roach floating in it. Water was emptied, sink cleaned and sanitizer water was remade. Drink nozzles on soda machine had a black build up on them. Remove and clean on a regular basis to prevent. (completed during inspection).
1.5
17.
Container of raw chicken at the back prep sink 63F, melons in the cooler in dining room 50F. Do not remove from the coolers and leave foods out at room temperature for extended periods of time. Remove what can be prepared and return to cooler when done preparing. Do not use the cooler in the front dining room to hold potentially hazardous foods until it is able to hold 45F or below.
2.0
28.
Many dead roaches and a live baby roach seen in the food prep areas of facility. Increase pest management and clean to remove dead bugs. Keep foods and food contact items protected.
1.0
34.
Metal and plastic pans found stacked wet on drying racks and on cart by wok station. Arrange all items so they can air dry before stacking directly on top of each other. Do not reuse a pan until it has air dried.
1.0
40.
Clean below the prep stations, shelving below rice hot hold units, and area between the prep cooler and side tables to remove food debris and debris.
0.5
45.
Clean wall around the dishmachine to remove black mold/mildew.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Xin Fen Gao :serv safe that is good for this location. Taken on July 14th and 15th 2011.
Employee beverage sitting directly above the open top prep cooler, open beverage can sitting on the reach in cooler. All beverages, when consumed in the kitchen, must be handled in a manner that will not cause a cross contamination risk for other foods. Keep away or below all foods, food prep, food storage and clean utensils.
3.0
10.
Raw chicken was being prepared on a prep table that had open bags of potatoes stored below it, drippings from raw chicken were seen on shelf below. Raw chicken sitting on the large bin of rice. All raw meat preparation should take place in a location that will not cause a contamination risk for other foods. If this table is to be used for raw meat and seafood then do not store vegetables below table. Raw shrimp above cooked meats in the walkin cooler. Store raw meats and seafoods below the ready to eat foods.
On all buffet bars, there needs to be a sign instructing the guest to `Use a clean plate for each return trip to the buffet bar`. Will return on January the 6th to verify compliance.
3.0
11.
Sanitizer strength in the spray bottle was weak or vacant in chlorine concentration. When using a chlorine sanitizer, the strength must be a minimum of 50ppm, keep between 50ppm and 100ppm. Bottle was remade to a concentration of 50ppm Chlorine.
1.5
17.
Honey Dew and Crab salad on the buffet were slightly too warm. Must be a maximum temp of 45F. Items were disposed of.
0.0
24.
Container of cooked meat thawing at prep table. Do not thaw foods by sitting out at room temperature. Thaw in the cooler, in the appropiate prep sink under cold running water, in the microwave if going to immediatly cook or as part of the cooking process.
0.0
34.
Metal and plastic food containers stacked wet in kitchen. Allow all items to air dry before stacking. Food containers must also be air dried before reusing on the buffet bar.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Xin Fen Gao :serv safe that is good for this location. Taken on July 14th and 15th 2011.
Open top employee beverage sitting directly above the open top prep cooler, open beverage can sitting on the reach in cooler, beverage cup on food storage rack. All beverages, when consumed in the kitchen, must have a cover and be handled in a manner that will not cause a cross contamination risk for other foods. Keep away or below all foods, food prep, food storage and clean utensils.
3.0
10.
Many foods stored uncovered in all coolers. Keep foods protected in storage by covering. Raw chicken was being prepared on a prep table that had open bags of potatoes stored below it. All raw meat preparation should take place in a location that will not cause a contamination risk for other foods. If this table is to be used for raw meat and seafood then do not store vegetables below table.
On all buffet bars, there needs to be a sign instructing the guest to `Use a clean plate for each return trip to the buffet bar`.
1.5
17.
Watermelon on the buffet bar was slightly too warm. All cold holding foods should be 45F or below. Watermelon was disposed of.
0.0
34.
Air dry food pans and drinking cups; store all pans and cups dry; Do not stack WET. Pans that are used for the buffet must be air dried before reusing, cannot reuse wet.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Xin Fen Gao serv safe that is good for this location. Taken on July 14th and 15th 2011.
Open top employee beverage sitting directly above the open top prep cooler. All beverages, when consumed in the kitchen, must have a cover and be handled in a manner that will not cause a cross contamination risk for other foods. Keep away from foods, food prep, food storage and clean utensils.
1.5
3.
Employees handling trays fo raw shrimp, raw beef, cleaning, entering and exiting kitchen, then handling foods without any handwashing. Handwashing is the number one way to prevent a cross contamination risk for foods! Educate all employees when and locations for handwashing. Wash after handling raw meats, after handling dirty cloths, after cleaning, after handling dirty dishes, upon entry to the kitchen, and always before handling foods or clean food contact items.
2.0
10.
Two boxes of broccoli on the floor in kitchen (floor wet), many foods uncovered in coolers, Cooked chicken on rack directly next to raw beef at prep sink. All foods need to be handled in a manner to protect from a potential contamination risk. Keep all boxes above the floor, keep covered and properly arranged. Suggest installing a splashguard between the meat prep sink and the clean dish/food cooling rack.
1.5
11.
Knives and cutting boards stored visibly dirty. Cutting board and knife seen removed from a prep table, wiped with a cloth and then placed in storage. I asked for the items to be cleaned and sanitized, the knife was removed and rinsed at the dirty prewash for dishmachine and placed back on holder. All food contact items must properly be washed in soap and water to visibly clean. Then rinse with clean water and soak in a sanitizer solution for 2 minutes minimum. Sanitizer should be a minimum of 50ppm chlorine. Sanitizer solution was not used on prep areas between uses. Once a food prep counter/table has been used to prepare foods, it must be cleaned and sanitized also.
1.5
18.
Buffet with fried food on it has a document stating that all foods are removed at 3:00pm and 7:00pm. At 3:45 the foods are still on the buffet for guest to consume. All fried foods on buffet should have been disposed of already. Since the restaurant allows takeout from the buffet bars, foods only can stay under time control for 2 hours instead of 4 hours. At the expiration time of 2 hours, the foods must be discarded and pans changed.
1.5
34.
Air dry food pans and drinking cups; store all pans and cups dry; Do not stack WET. Pans that are used for the buffet must be air dried before reusing, cannot reuse wet.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Cooked food stored right next to raw food. Store raw foods below cooked foods or store at least 18 inches apart. This will minimize cross-contamination risk.
1.5
19.
Chlorine bleach was placed on food prep sink next to raw chicken that was being prepared. Store all chemicals in approved locations away from food or utensil areas.
1.5
34.
Air dry food pans and drinking cups; store all pans and cups dry; Do not stack WET.
1.0
36.
Replace torn gasket on one cooler door.
0.0
40.
Clean racks inside the walk-in cooler good.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Make sure all foods are covered completely in coolers. Some foods were partially covered. Foods must be stored protected at all times.
1.5
11.
Sanitizer was weak in one spray bottle, and at utensil sink. Make sure all sanitizer solutions are 50-100 ppm chlorine. Use test kits and change solutions regularly to ensure proper strength.
1.5
34.
Air dry all food pans and drinking cups; Do not stack items WET.
1.0
40.
Clean racks inside walk-in cooler.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Raw shrimp stored above other cooked foods in the walk-in cooler. Raw chicken stored above raw beef in the walk-in freezer. Store all raw foods below cooked or ready to eat foods. Store raw foods according to final cook temperature with highest final cook temps on bottom racks or shelves. For example raw chicken would always be stored below raw beef.
3.0
11.
One sanitizer bottle was too strong in the kitchen. Dilute all solutions to 50-100 ppm chlorine. Use test kits to check strength. Sanitizer that is too strong may be unsafe for use in food areas. Keep clean end of dishmachine drainboard cleaned and sanitized at all times. Clean drainboard of all food soil or debris, then sanitize with approved chlorine sanitizer.
1.5
34.
Air dry all food pans and drinking cups before stacking them. Do not stack items WET. Single stack or cross-stack to allow drying time.
1.0
40.
Clean racks inside the walk-in cooler.
0.0
44.
Keep dumpster doors and lids closed at all times.
0.0
47.
Use approved storage to keep items off the floor. Buckets are not approved for storing food on in the walk-in freezer.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Do not store opened employee drinks in the coolers above food. Store all employee drinks in approved locations away from food or utensil areas. If drinks have not been opened they can be stored in the coolers.
1.5
10.
Raw chicken stored above raw pork and other seafood items. Store all raw meats according to final cook temperature in the coolers and freezers. For example, starting at the bottom it would be chicken>ground beef>pork>seafood>steaks>fully cooked.
1.5
11.
Keep clean end of the dishmachine drainboard cleaned and sanitized at all times, epecially when washing dishes. Work on cleaning knives better, especially on the blade down close to the handles. One sanitizer bottle was too strong. Dilute all sanitizer solutions to 50-100 ppm chlorine. Use test kits. Sanitizer that is too strong may be unsafe for use in food areas.
1.5
28.
A few ants were noted by the rear door. Take measures to control and eliminate them.
0.0
34.
Take measures to air dry all dishes before stacking them, especially drinking cups. Do not stack items WET.
1.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Good Food temperatures; good improvement over last inspection.
Keep employee beverages away from food prep, food storage and utensil areas.
0.0
10.
Employee preparing raw chicken-had bucket of chicken on floor, raw fish above vegetables in walkin cooler, several foods uncovered in both the walkin and reachin coolers. Do not sit or prepare in containrs of food on floor. Raw meats and seafood below ready to consume foods. Keep all foods covered in storage.
3.0
11.
Many dirty knives, utensils, vegetable peelers, cutting boards, green baskets for egg rolls stored dirty. After use, return to dishwash area to wash-rinse-sanitize. Do not store dirty or use the meat prep sink to store utenisls on.
1.5
23.
Pan of wontons (meat) cooling on rack, many deep containers of chicken wings and chicken bites fried and sitting at room temperature to cool. Must use a method such as ice bath, ice bags, thin layers on flat pans, etc. to help cool food quickly.
1.0
24.
Many bricks of raw shrimp and fish fillets in prepsink and drainboard. Fish in standing water in prepsink. Thaw 1 of 4 ways- in cooler, under cold running water at appropiate prep sink, part of cooking process or in microwave if going to cook. Not in standing water or at room temperature.
1.0
34.
Air dry cups, bowls and all food containers before stacking directly on top of each other. Many stacked wet throughout.
1.0
44.
Keep dumpster lid closed.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Employee entered kitchen from dining area and went to handling foods, employee handling raw chicken immediatly went to directly handle potatoes, employees rinsing hands at prep sinks. Employees must understand when and where to wash hands!! Always wash hands upon entering kitchen before handling any foods, wash between handling raw meats and any other items especially vegetables. Wash hands at the handwash station only with soap and water. Do not use prep sinks.
2.0
10.
Every cooler and freezer had raw meats and raw seafoods above a precooked food or a ready to consume food. Raw chicken was being cut on prep table directly touching peeled potatoes at same prep table. Foods are being stored in direct contact with the `thank you` grocery bags. Rice pasta was sitting in strainer at the meat prep sink. A hole where clean plates are stored at buffet bar had an unapproved crock pot in it holding rice for customers-no sneeze guard. There is not a sign anywhere instructing customers to use a clean plate for the return trip to buffet. In all food storage units, store the raw meats and raw seafoods below the precooked foods and the foods that are ready to consume. Prep table cannot be used to prepare raw meats and vegetables at the same time. One at a time, clean and sanitize between uses. Do not use the `thank you` bags to hold food. Use an approved food grade container. All foods must be under the approved sneeze guards. Post a sign at each buffet station instructing everyone to use a clean plate for each return trip to buffet. Do not place or prepare pasta at the meat prep sink, use the vegetable prep sink. Much improvement needed on food handling and preparation.
3.0
17.
Two bags of crawfish, pan of scallops and sauce with cheese all sitting at prep table. No preparation was occuring and the foods were 68-74F. Do not sit foods out at room temperature for an extended period of time. Remove from the cooler what is going to be prepared and do so.
2.0
24.
Container of frozen crab sticks below prep table on bucket thawing. Use one of four ways to thaw all foods: in cooler, in the appropiate prep sink under cold running water, in the microwave if going to immediatly cook or as part of the cooking process. Do not sit foods out at room temperature or in standing water to thaw.
0.5
33.
Scoop for ice cream in dipper well with standing water. Keep water running at a velocity to circulate the water and keep clean. Do not sit scoop in standing water.
0.5
34.
Many food pans and cups stacked wet. Do not stack wet. Let all food containers and cups air dry before stacking directly on each other or reusing.
0.5
39.
Remove the unapproved rice cooker/warmer from facility. Pepsi cooler in customer area is only approved to hold packaged and nonhazardous foods. Do not store any potentially hazardous foods here. (no melons)
0.5
49.
Documentation of approved training - 2 point credit awarded.
CORRECTED DURING INSPECTION All items in the top portion of the reach-in display cooler were 51f - 59 f. All foods were discarded. (Refernce chart page 1 for trips & foods). keep cantelope (in cubes) at 45 f or below
2.0
24.
NOT OBSERVED
0.0
28.
Many live roaches on walls, floors, equipment, food containers and shelving. Establishment issued a 30 day intent to remove & prevent. Keep all foods and equipment protected!
2.0
31.
NOT OBSERVED
0.0
33.
GENERAL COMMENT Keep water on at ice cream scoop dipper well
0.0
36.
REPEAT VIOLATION Replace worn cutting boards, green wire baskets and shelving that is in bad repair.
1.0
40.
REPEAT VIOLATION Lots of cleaning needed: microwave inside and under, inside all coolers, shelving, sides of cooking equipment and handles on all coolers!
1.0
45.
Clean floors throughout. Repair damaged floor tiles. Do not let water stand under wok station. From floor cleaning the night before. Clean walls in dishroom (under sink & machine).
0.5
7.
NOT OBSERVED; ; CORRECTED DURING INSPECTION
0.0
8.
Large white food container of rice with with roach in it. Large green container of corn starch with roach in it. Both items were discarded in the trash. Protect foods from contamination.
1.5
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Raw shrimp above cooked crab meat. Containers of food uncovered in coolers. Keep raw meats and seafoods below the ready to eat foods. Keep all foods covered in coolers. Post a sign at buffet that instructs consumers to use a clean plate with each return trip to buffet line.
1.5
11.
CORRECTED DURING INSPECTION Food container observed being washed rinse and set at cook line to reuse. Dirty food pans by rice cooker that were returned from taking food to buffet.
1.5
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
CORRECTED DURING INSPECTION Noodles on buffet bar were 120 f, all hot hold foods must be held at 135 f or above, noodles were sent back to be reheated.
2.0
17.
CORRECTED DURING INSPECTION a plate of crab meat in top portion of prep cooler was 51 f, it was sitting above other foods it was not in a well. All cold foods must be hold at 45 f or below.
2.0
24.
NOT OBSERVED
0.0
28.
Flies seen today, improve pest management.
1.0
34.
REPEAT VIOLATION Let all dishes. (pans, cups) air-dry completely before stacking.
1.0
36.
REPEAT VIOLATION Replace worn cutting boards, worn gaskets and repaint all racks with chipped paint.
1.0
40.
REPEAT VIOLATION A lot of cleaning is needed on cooler racks, sides of equipment, and sides of containers holding dry foods.
1.0
45.
GENERAL COMMENT Some ceiling tiles and floor tiles that need replacing.
0.0
46.
GENERAL COMMENT Lighting in cook area is dim, more lighting may be needed.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
20.
NOT APPLICABLE
0.0
23.
GENERAL COMMENT It is recommend to write a date & time on all foods cooked then cooled.
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
CORRECTED DURING INSPECTION Meatballs, chicken in sauce, chicken in flour batter were not reheated to 165 f. All foods that have been cooked once must be reheated to 165 f before placing onto buffet bar.
1.5
17.
CORRECTED DURING INSPECTION Eggs in shell were sitting out at room temperature 53 f, do not set food out of temperature control. Cold hold foods must be held at 45 f or below.
2.0
31.
NOT OBSERVED
0.0
34.
REPEAT VIOLATION Air-dry all cups before stacking.
1.0
36.
REPEAT VIOLATION Replace all torn gaskets and cutting boards that are worn and in por repair.
1.0
40.
REPEAT VIOLATION Clean racks from dust and flour on a regular basis.
1.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
CORRECTED DURING INSPECTION Several items on buffet bar were at 110 to 116 f. (Noodles, meat & cheese, buritos). All hot hold foods must be held at 135 f or above. Items were taken back to be reheated.
2.0
17.
CORRECTED DURING INSPECTION All items in walk-in cooler was being held at 47 f. Owner turn thermostate down when told. All cold hold foods must be held at 45 f or below.
2.0
28.
Bugs were seen below front counter around condiment boxes. Improve pest management.
1.0
29.
Upon arrival one cook was not wearing a hair restraint, when he saw/heard inspector was here he rant to place hat on head.
0.5
31.
NOT OBSERVED
0.0
34.
Several dishes were stacked wet, let all dishes air-dry completely before stacking or cross-stack.
0.5
36.
REPEAT VIOLATION Replace all torn gaskets, worn cutting boards and broken food container lids.
1.0
40.
REPEAT VIOLATION A lot of cleaning is needed on racks/shelving, bottom of reach-in coolers, gaskets and sides of equipment and food containers.
1.0
43.
Upon arrival there was no paper towel at either handsink in the kitchen. Soap was being used looks like dish soap must use antibacterial hand soap. Keep paper towels at all handsinks.
1.0
44.
Dumpster is over flowed and needs to be taken off.
0.5
45.
Repair all cracked flooring, stained ceiling tiles and floor/wall under buffet bar. There is a big hole in wall.
0.5
3.
Employee washed dishes in prep sink then started cooking raw meats with out washing hands. Did not see one cook wash hands. All employees must wash hands when coming in from outside, after washing dishes, after bathroom breaks and after handly raw meats.
2.0
10.
CORRECTED DURING INSPECTION; REPEAT VIOLATION Upon arrival several foods were stored on floor and several containers of food was not covered. There was raw meat stored above brocoli and lettuce. Store all raw meats below cooked foods and ready to eat foods such as vegetables.
3.0
14.
CORRECTED DURING INSPECTION Fried chicken cooked last night in walk-in cooler was 51 f. When cooling foods you have 2 hrs to drop foods from 135 f to 70 f and 4 hours to drop foods from 70 f to 45 f. Chicken was tossed.
2.0
19.
Chemicals were being stored on top of ice machine. Place all chemicals below food and food contact surfaces.
1.5
20.
NOT APPLICABLE
0.0
23.
Chicken cooked last night was placed in deep pan with sealed plastic wrap. When cooling food place in shallow pans and slice holes in plastic wrap to let circulate around food.
1.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
GENERAL COMMENT; CORRECTED DURING INSPECTION Record buffet food times on
0.0
24.
NOT OBSERVED
0.0
31.
NOT OBSERVED
0.0
36.
Shelving in refrigeration units were rusty & had chipping paint.
0.5
40.
Storage racks had food debri & dust. All non-food contact surfaces shall be clean. Clean equipment around fryers.
0.5
45.
GENERAL COMMENT Replace broken tiles & missing grout in dishroom.
0.0
46.
GENERAL COMMENT Clean dusty ventation in bath room.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION; REPEAT VIOLATION Foods sitting on prep table during entire inspection were not covered. Foods in walk-in cooler were not covered. All foods must be covered during storage or periods of non-use. Raw meat stored above ready to eat/precooked foods and also not according to species (final cook temp). Store all raw meat below ready to eat & store raw meats according to final cook temp.
3.0
13.
NOT OBSERVED
0.0
14.
CORRECTED DURING INSPECTION Employee placed chicken wings in refrigerator at 11 am. At 3:30 temp was 80 f. Cooling food must be cooled to 70 f or below within 2 hours.
2.0
20.
NOT APPLICABLE
0.0
23.
Deep food bin used to cool chicken wings. Use approved cooling methods.
1.0
27.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Reach-in cooler had battered chicken at 50 f, egg rolls at 49 f. Reach-in cooler thermometer was reading 50 f, a revisit will be made on Tuesday September 9, 2008 to verify reach-in cooler is holding food at 45 f or below.
2.0
28.
REPEAT VIOLATION Several flies in kitchen area, pest improvement needed.
2.0
36.
REPEAT VIOLATION Replace or resurface cutting boards (beige, round boards) replace all torn/worn gaskets.
1.0
40.
REPEAT VIOLATION Clean all shelving in coolers and sides of equipment.
1.0
45.
Replace all stained ceiling in kitchen and dining area and rest rooms.
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Several bowls of jello, cantaloupe, onions and other foods being cooked to be placed on buffet bar were not covered in kitchen and flies were seen on jello, cantaloupe and onions. Employee tossed the food during inspection. Must cover all food when not preparing the food to protect against the flies.
1.5
11.
CORRECTED DURING INSPECTION Ice machine had mold and slime build-up inside on shield, employee cleaned machine.
1.5
49.
Documentation of Approved Training - 2 Point Credit Awarded
RAW MEAT WAS PREPARED ON TABLE THEN TABLE WAS WIPED WITH TOWEL. SAME TOWEL WAS THEN USED TO WIPE ALL EQUIPMENT, PREP AREAS AND SINKS. DO NOT DO THIS. A SANITIZER OF 50 PPM - 100 PPM CHLORINE MUST BE USED TO SANITIZE. ALL WORK AREAS AFTER CLEANING WITH SOAP & WATER. SANITIZER (WHEN USED) WAS SPRAY IN AIR AROUND ROOM. THE SOLUTION MUST HAVE DIRECT CONTACT WITH WORK SURFACES FOR AT LEAST 2 MINUTES TO BE CONT.
2.5
17.
REPLACE TORN GASKET ON TALL, SINGLE DOOR REACH-IN COOLER. CLEAN ALL RACKS AND BETWEEN PREP TABLES.
1.0
24.
SEVERAL FLIES SEEN IN KITCHEN. TAKE MEASURES TO REMOVE AND PREVENT. KEEP ALL FOODS COVERED AND CLEAN.
2.0
3.
DO NOT USE THE TABLE THAT IS BY DRY STORAGE & VEGETABLE STORAGE TO PREPARE ANY RAW MEATS OR RAW SEAFOOD. USE THE MEAL PREP SINK ONLY TO AVOID A CONTAMINATION RISK. KEEP RAW MEATS STORED BELOW THE READY TO CONSUME ITEMS IN ALL COOLERS. NO FOODS AT DISHSINK!
2.5
9.
EMPLOYEES HANDLING RAW CHICKEN, THEN CLEANING ENTIRE KITCHEN, GOING INAND OUTSIDE ALL BEFORE HANDLING CLEAN ITEMS AND FOOD. EMPLOYEES MUST WASH THEIR HANDS AT THE HANDSINK ONLY USING ANTIBACTERIAL HANDSOAP. WASH HANDS AFTER HANDLING ANY RAW MEAT/SEAFOOD, CLEANING, GOING IN & OUT OF KITCHEN AND ALWAYS BEFORE HANDLING FOODS OR CLEAN ITEMS
WATER FROM THE VENTILATION IN THE WALK-IN FREEZER IS DRIPPING AND FREEZING ON FOOD CONTAINERS BELOW IT. REPAIR THE DRIP. MOVE ALL FOOD FROM UNDER THE DRIP UNTIL REPAIRED. HAVE THIS DONE BY 2-2-08.
2.5
11.
SEVERAL DIRTY PANS AND GLASSES FOUND STORED. VISIBLY CLEAN ALL ITEMS BEFORE STORING. SANITIZER SOLUTION IN BOTTLE IS AT THE CORRECT STRENGTH BUT MAKE SURE IT IS USED ON PREP AREAS AFTER PREPARING FOODS,ESPECIALLY RAW MEATS.
2.5
15.
AIR DRY CUPS BEFORE STACKING. DO NOT STACK WET. DO NOT STORE CLEAN CONTAINERS ON RACK DIRECTLY BY THE DIRTY DISH SIDE OF DISHSINK.
1.5
9.
EMPLOYEE PREPARING FOOD WHILE TALKING ON CELL PHONE, RINSED HANDS AT DISHSINK. EMPLOYEES NOT USING SOAP WHEN WASHING HANDS. DON'T USE CELL PHONE WHILE PREPARING FOODS, DON'T WASH/RINSE HANDS AT DISHSINK AND ALWAYS USE SOAP TO WASH HANDS WITH. MAKE SURE ANTIBACTERIAL HAND SOAP IS USED.
AIR DRY CUPS BEFORE STACKING. DO NOT STACK WET. DON'T STORE CLEAN UTENSILS NEXT TO THE DIRTY SIDE OF DISHSINK.
1.5
17.
CLEAN BETWEEN PREP TABLES, SIDES OF WOK STATION AND BELOW SOUP STEAM TABLE. DO NOT LINE ANY AREA WITH CARDBOARD. CLEAN RACK THAT HOLDS CANS
1.0
32.
DO NOT STORE ANY CONTAINERS ON FLOOR!
1.0
9.
UPON ENTRY TO THE ESTABLISHMENT, SEVERAL EMPLOYEES IN DINING AREA JUMPED UP & RAN INTO KITCHEN & BEGAN HANDLING FOOD & EQUIPMENT WITHOUTWASHING HANDS. WHEN ANY EMPLOYEE ENTERS KITCHEN, THEY MUST WASH HANDS BEFORE HANDLING ANYTHING, ESPECIALLY FOODS.
A TABLE USED TO PREPARE RAW CHICKEN WAS WIPED WITH SEVERAL TOWELS (DAMP) THEN PLACED IN THE DISHSINK. ALWAYS USE THE SANITIZING SOLUTIONTO CLEAN ALL WORK SURFACES, ESPECIALLY RAW MEAT PREP. DO NOT USE THE SAME RAGS TO WASH DISHES WITH.
2.5
17.
REPLACE ALL TORN GASKETS ON REACH-IN COOLERS. CLEAN UNDER THE MICROWAVE.
1.0
24.
TWO LIVE ROACHES SEEN IN THE DISHROOM, CONTINUE MEASURES TO REMOVE & PREVENT.
2.0
28.
REPLACE/REPAIR ALL DAMAGED FLOOR TILES THROUGHOUT. REPLACE CEILING TILE IN CORNER BY HOOD.
1.0
32.
DO NOT PLACE ANY CONTAINERS OF SAUCES ON THE FLOOR. KEEP ALL STORAGE ABOVE THE FLOOR.
LARGE CONTAINER OF SUGAR HAD TWO DEAD ROACHES IN IT AND WHAT APPEARED TO BE ROACH LEGS/SHELL IN IT ALSO. THIS PRODUCT WAS REMOVED FROM THE RESTAURANT AND DISCARDED. KEEP ALL FOODS TIGHTLY CLOSED IN STORAGE ANDREMOVE PEST.
2.5
17.
REPLACE THE BROKEN GASKETS ON THE REACH-IN COOLER. REPLACE THE RUSTY SHELVING IN COOLER & THROUGHOUT. CLEAN SHELVING.
1.0
2.
SINGLE DOOR REACH-IN COOLER IS HOLDING AN AIR TEMP OF 41 F., FOODS UP TOP ARE 40 F-42 F. FOODS ON THE BOTTOM 3 SHELVES (EGG ROLLS, CHICKEN, MEATS) ARE 49 F-51 F. DO NOT OVER LOAD THIS COOLER WITH BIG BULKY ITEMS TO RESTRICT AIR FLOW. ADJUST COOLER DOWN SLIGHTLY. A FEW ITEMS ON THE BUFFET BAR WERE TOO COOL (FRIED MEATBALLS, CHICKEN WINGS, FRIEDCHICKEN BITES & PORK) 119 F - 128 F. THERE WAS NO DOCUMENTATION CONT.
2.5
24.
LOTS OF FLIES SEEN IN THE KITCHEN. TAKE IMMEDIATE MEASURES TO REMOVE AND PREVENT. KEEP THE BACKDOOR CLOSED. THREE LIVE ROACHES SEEN IN THE MOP BUCKET AND UNDER THE 2-COMPARTMENT SINK. REMOVE & PREVENT.
2.0
28.
REPAIR WORN FLOORS AND WALLS THROUGHOUT. CLEAN MOLDY WALL BY THE DISHSINK. CLEAN UNDER EQUIPMENT.
1.0
3.
ICE CREAM COOLER IN THE DINING AREA MUST HAVE A SNEEZE GUARD IN ORDER FOR THE CUSTOMERS TO HAVE ACCESS TO IT. MOVE INTO THE KITCHEN OR REMOVE THE PRODUCT FROM THE COOLER.
2.5
9.
TWO EMPLOYEE BEVERAGES WERE ON THE FOOD PREP TABLE BY FOOD AND ABOVE FOOD. KEEP BEVERAGES COVERED AND STORED AWAY FROM ALL FOOD PREP & STORAGE AREAS.
CLEAN AND SANITIZE DISHMACHINE DRAINBOARD AND INTERIOR OF DISHMACHINE.GET NEW SPRAY BOTTLE FOR REAR; NOT WORKING GOOD. USE SANITIZER ON ALL FOOD CONTACT EQUIPMENT AND UTENSILS.
2.5
15.
AIR DRY ALL UTENSILS GOOD ESPECIALLY PLASTIC DRINKING CUPS BEFORE STACKING
1.5
17.
REPAIR BROKEN COOLER GASKETS; RUSTY RACKS CLEAN AND DEGREASE ALL EQUIPMENT INCLUDING PREP TABLES HOOD VENTS, MICROWAVE OVENS AND INTERIORS OF COOLERS.
1.0
2.
MAKE SURE TO PROMPTLY DISCARD ALL ITEMS THAT HAVE EXPIRED ON THE 2 HR HOLD TIME ON THE BUFFET. SOME ITEMS WERE OUT OF TEMP AND TIME HAD EXPIRED.
2.5
28.
CLEAN FLOORS; FLOOR REPAIR NEEDED
1.0
3.
DO NOT PLACE PANS AND BINS OF FOOD ON THE FLOOR IN THE REAR KITCHEN. ALL FOOD ITEMS MUST BE STORED PROPERLY WITH COVERS AND ABOVE THE FLOORKEEP ALL FOOD ITEMS IN THE COOLER WHEN NOT PREPARING.
MAKE SURE DISHWASHER DRAINBOARD IS CLEANED AND SANITIZED. WATER SHOULDNOT STAND ON THE DRAINBOARD. CLEAN HARD TO REACH CORNERS RECOMMEND MORE THAN ONE SPRAY BOTTLE.
2.5
15.
AIR DRY POTS PANS GLASSES ETC BETTER BEFORE STACKING OR STORING; DO NOT STORE WET
3.0
17.
WIPE DOWN ALL EQUIPMENT INCLUDING HOOD VENTS COOLERS AND GASKETS, CLEAN PRE-WASH AREA AT DISHWASHER
1.0
24.
LIVE BUGS CRAWLING ON PAPER SINGLE SERVICE ITEMS. TAKE MEASURES TO ELIMINATE ALL PESTS.
2.0
28.
REPAIR FLOORS WHERE NECESSARY.
1.0
29.
REPLACE BURNED OUT LIGHTS; ADD LIGHT IN DISHWASHING AREA.
CLEAN AND SANITIZE CLEAN DRAINBOARD ON DISH MACHINE AND UTENSIL SINK, ESPECIALLY BEFORE WASHING AND AIR DRYING CLEAN UTENSILS. CLEAN AND SANITIZE INTERIOR OF DISH MACHINE.
5.0
15.
AIR DRY FOOD PANS BEFORE STACKING THEM TOGETHER. AIR DRY ON DRAIN BOARDS OR APPROVED AIR DRYING RACKS. DO NOT STORE WET PANS IN THE FOODPREP AREAS.
1.5
17.
CLEAN GENERAL EQUIPMENT SURFACES BETTER. CLEAN RACKS AND REPAIR OR REPLACE RUSTY ONES. CLEAN HOOD VENTS, SINK FAUCETS, AND BETWEEN EQUIPMENT AND HARD TO CLEAN AREAS.
2.0
28.
FLOOR TILE REPAIR RUSTY WALK IN FLOOR.
1.0
29.
LIGHTING NEEDS MUCH IMPROVEMENT IN THE DISH MACHINE AREA. REPLACE BURNED OUT TUBES.
RAW SHRIMP 78 F, COOKED PORK 57 F, 48 RAW BEEF KEEP ALL POTENTIALLY HAZARDOUS FOOD AT OR BELOW 45 F.
2.5
23.
CLEAN UP GREASE AROUND THE GREASE CONTAINER
1.0
24.
LIVE COCK ROACHES ARE PRESENT - CRAWLED INSIDE PREP REFRIGERATOR INSTITUTE STRONGER PEST MANAGEMENT!
2.0
27.
CEILING TILES IN THE BEVERAGE STATION AND IN THE KITCHEN MUST BE SMOOTH AND EASILY CLEANABLE - REPEAT
2.0
28.
WALK-IN COOLER FLOOR IS RUSTED - REPLACE
0.5
3.
SHRIMP WAS BEING THAWED IN THE PREP SINK WITH NO COLD RUNNING WATER. ALWAYS RUN COOL RUNNING WATER CONDENSATE IS ICING OVER FOOD IN THE WALK-IN FREEZER - REPAIR FREEZER & MOVE FOOD.
2.5
5.
PROVIDE THERMOMETER FOR UPRIGHT REFRIGERATOR REPEAT
REPLACE OR REPAINT RUSTED SHELVING IN THE WALK IN COOLERS DRY STORAGE.CLEAN THE INSIDE OF MICROWAVE. CLEAN SIDES OF FRYERS AND THE GRILL.
2.0
27.
CEILING TILES IN THE BEVERAGES/WAIT STATION AND IN THE KITCHEN MUST BESMOOTH AND EASILY CLEANABLE
2.0
28.
WALK IN COOLER FLOOR IS RUSTED AND WORN - REPLACE OR REPAIR CLEAN THE FLOORS UNDER AND BEHIND EQUIPMENT AND CLEAN THE WALL BEHIND THE FRYER CLEAN THE FLOOR DRAINS REPAIR FLOOR WHERE NEEDED
ALL EMPLOYEES THAT HANDLE FOOD MUST WEAR HAIR RESTRAINTS.
0.5
11.
CLEAN THE TEA URN ON THE INSIDE IT IS MOLDY. CLEAN THE INSIDE OF THE ICE MACHINE IT IS MOLDY. WASH, RINSE AND SANITIZE DISHES IN THAT ORDERDO NOT ALLOW WATER TO STAND WHEN NOT IN USE IN THE DISH SINKS.
5.0
15.
AIR DRY DISHES BEFORE STACKING.
1.5
17.
CLEAN SHLVING, RUSTED SHELVING, REPLACE OR REPAIR, REPAIR SPRAY ARM.
1.0
2.
PORK 95F (RED TIP) TERIYAKI ON STICK 95F. MEATBALLS 102F, CREAM CHEESEWONTON 115F, GARLIC & OIL 92F, RAW SHRIMP 53F. KEEP ALL POTENTIALLY HAZARDOUS FOODS AT OR ABOVE 140F WHEN KEPT HOT OR AT OR BELOW 45F WHENKEPT COLD.
5.0
23.
CLOSE DUMPSTER DOORS, CLEAN UP AROUND DUMPSTER.
1.0
27.
CEILING TILES IN THE KITCHEN AND WAIT STATION/BEVERAGE BAR MUST BE SMOOTH AND EASILY CLEANABLE.
1.0
3.
COVER ALL FOODS IN THE REFRIGERATION UNITS. RAW EGGS, RAW SHRIMP AND RAW CHICKEN ABOVE READY TO EAT FOOD. STORE ALL FOOD OFF THE FLOOR ON SHELVING 12' STATIONARY OR 6
0.0
32.
ALL STORAGE MSUT BE OFF THE FLOOR DISHES, POTS AND PANS ETC.
MAKE SURE ALL PANS AND UTENSILS ARE WASHED, RINSED AND SANITIZED BEFORE REUSING. CLEAN INSIDE TEA URN, DO NOT ALLOW WATER TO STAND WHEN NOT IN USE.
2.5
17.
CLEAN GASKETS ON COOLERS, REPAIR TORN GASKETS. REPAIR TORN GASKETS.
1.0
2.
FRIED CHICKEN PIECES 108 F, FRIED CHICKEN ON BUFFET 131 F. KEEP ALL HOT POTENTIALLY HAZARDOUS FOODS AT OR ABOVE 140 F. ONCE FOOD IS COOKEDDO NOT ALLOW TO COOL BEFORE RECOOKING AND SERVING. KEEP GARLIC/OIL SAUCE IN COOLER AT OR BELOW 45 F.
2.5
28.
CONTINUE CLEANING FLOORS UNDER EQUIPMENT AND SHELVING.
DISH MACHINE NOT SANITIZING PROPERLY. MUST HAVE AT LEAST 50 PPM FOR CHLORINE. CLEAN TEA NOZZLES DAILY TO PREVENT BUILD-UP. CLEAN INSIDE OFICE MACHINE REGULARLY TO PREVENT BUILD-UP. DISH MACHINE MUST BE REPAIRED IMMEDIATELY (INTENT GIVEN) MUST SANITIZE MANUALLY OR GO TO SINGLE SERVICE PLATES & UTENSILS
2.5
13.
CUTTING BOARD NEEDS TO BE REPLACED OR RESURFACED.
1.5
15.
ALL UTENSILS MUST BE AIR-DRYED COMPLETELY BEFORE STORING OR STACKING. DO NOT STACK WET. CLEAN DISHES MUST BE PROTECTED FROM DIRTY DISHES. DONOT STORE RICE SCOOPS IN STANDING WATER. SCOOPS MUST BE STORED IN FOODON A CLEAN DRY SURFACE OR IN HOT WATER BATH > 140 F.
1.5
17.
THOROUGHLY CLEAN FRIERS, WOK LINE, GRILL AREA, GASKETS ON COOLERS, UNDER HANDLES, RACKS AND IN BETWEEN EQUIPMENT. CLEAN HOOD.
1.0
2.
VARIOUS FOODS ON PREP TOP COOLER 53 F, CHICKEN 95 F, SOUPS 120 F, VARIOUS FOODS ON BUFFET 120-130 F. ALL FOODS MUST STAY 140 F OR ABOVE OR 45 F OR BELOW AT ALL TIMES.
5.0
21.
MUST KEEP PAPER TOWELS AT ALL HANDWASH LAVATORIES.
1.0
23.
DUMPSTER NEEDS TO BE REPLACED. BE SURE ALL BAGS ARE TIGHTLY SEALED BEFORE PUTTING IN DUMPSTER.
1.0
24.
FLIES PRESENT TAKE MEASURES TO ELIMINATE PESTS.
2.0
28.
CLEAN FLOORS UNDER AND BEHIND EQUIPMENT & RACKS. REPAIR BROKEN AND CRACKED FLOOR TILES.
1.0
3.
KEEP ALL FOODS COVERED IN COOLERS. KEEP RAW FOODS STORED SEPARATE AND BELOW OTHER FOODS. DO NOT ALLOW FOODS TO SIT OUT AT ROOM TEMP.
2.5
7.
ONCE OPENED, ALL DRY FOODS MUST BE KEPT IN A COVERED CONTAINER. LABEL ALL DRY FOOD CONTAINER. DO NOT STORE DRY FOODS IN DISH ROOM.
ALLOW ALL UTENSILS TO AIR DRY COMPLETELY BEFORE STACKING.
1.5
17.
CLEAN GASKETS ON COOLERS, SIDES OF EQUIPMENT, HANDLES. CHANGE WATER INBUFFET LINE NIGHTLY & CLEAN UNIT. CLEAN HOOD. DO NOT USE CARDBOARD UNDER BUFFET LINE.
1.0
24.
FLIES PRESENT. TAKE MEASURES TO ELIMINATE PESTS.
2.0
28.
CLEAN FLOORS UNDER & BEHIND EQUIPMENT. CLEAN CATCH DRAINS.
0.5
3.
DO NOT THAW MEATS AT ROOM TEMP. FOODS MUST BE THAWED IN COOLER, IN MICROWAVE, UNDER COLD RUNNING WATER OR PART OF COOKING PROCESS. KEEP ALL FOOD OFF FLOOR.
DO NOT STORE CLEAN UTENSILS IN STANDING WATER. RICE SPOONS MUST BE STORED IN FOOD PRODUCT > 140 F, IN WATER BATH > 140 F, ON A CLEAN DRY SURFACE. ALL UTENSILS MUST AIR-DRY COMPLETELY BEFORE STACKING.
1.5
17.
CLEAN INSIDE BUFFET STEAMER NIGHTLY TO PREVENT BUILDUP. CLEAN GASKETS ON COOLERS. REPLACE BROKEN COOLER GASKETS.
1.0
2.
CHICKEN BROTH 70 F. FOODS MUST BE KEPT 45 F OR BELOW OR 140 F OR ABOVEAT ALL TIMES. DO NOT LEAVE FOOD OUT OVER NIGHT, THIS FOOD MUST BE PROPERLY COOLED DOWN OR DISCARDED.
5.0
3.
KEEP ALL FOOD OFF FLOOR IN COOLERS. KEEP ALL FOOD COVERED IN COOLER & FREEEZE.
THOROUGHLY CLEAN TEA NOZZLES REGULARLY TO PREVENT ANY BUILD-UP. ALL UTENSILS MUST BE WASHED, RINSED THEN SANITIZED AT POT SINK OR IN DISH MACHINE.
2.5
13.
CUTTING BOARD MUST BE RESURFACED OR REPLACED, IT IS VERY WORN WITH DEEP CUTS.
1.5
15.
ALL UTENSILS MUST BE AIR-DRIED COMPLETELY BEFORE STORING OR STACKING. DO NOT STORE GLOVES USED FOR DISH WASHING WITH CLEAN UTENSILS.
1.5
17.
CLEAN FRIERS, GRILL, WOKS, GASKETS ON COOLERS, HANLES ON EQUIPMENT, COOKERS, WARMERS, SINKS, PREWASH SINK AND DISH MACHINE AREA. ALSO CLEAN ALL PLUMBING FIXTURES (DRAINS & WATER PIPES). REPLACE BROKEN COOLER GASKETS ON COOLERS.
2.0
2.
CHICKEN 80-110 F, BEEF ON BUFFET BAR 130 F. FREQUENTLY STIR FOODS ON BUFFET BAR TO BE SURE HOT FOODS ARE 140 F OR ABOVE. IN THE KITCHEN FOODS MUST BE 45 F OR BELOW OR 140 F OR ABOVE AT ALL TIMES.
2.5
21.
MUST KEEP SOAP & PAPER TOWELS AT ALL HANDWASH LAVATORIES.
1.0
28.
THOROUGHLY CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT & RACKS. REPLACE ALL BROKEN FLOOR TILES.
1.0
29.
REPLACE ALL BLOWN LIGHT BULBS.
0.5
3.
BE SURE ALL RAW MEATS ARE STORED BELOW OTHER FOODS IN COOLERS. KEEP ALL FOODS COVERED. DO NOT USE
0.0
32.
KEEP ALL STORAGE ABOVE THE FLOOR. PUT ALL TRASH IN DUMPSTERS NOT BESIDE IT.
0.5
7.
ONCE OPENED, KEEP ALL DRY FOODS STORED IN A COVERED CONTAINER.
1.0
9.
STORE EMPLOYEE DRINKS BELOW AND AWAY FROM FOOD, PREP AREAS AND CLEAN UTENSILS WITH LID AND STRAW. MUST WASH HANDS WITH SOAP THEN DRY. JUST RUBBING HANDS IN WATER AT SINK IS NOT WASHING. DO NOT STORE COATS WITHCUPS.
BUILDUP FROM GAS ON SHELF NEEDS TO BE CLEANED, TABLES, COOLER HANDLES,AROUND FRYERS, ETC NEED TO BE CLEANED;
2.0
2.
MEATBALLS AT 100 F; SWEET & SOUR CHICKEN AT 120 F; ALL POTENTIALLY HAZARDOUS FOODS MUST BE > 140 F (OR < 45 F); CHICKEN IN COOLER AT 50 F(DROPPED TO 40 F); MUST KEEP LID TO UNIT CLOSED WHEN NOT USING
2.5
28.
DAMAGE TO FLOORS; MANY AREAS ON FLOORS/WALLS NEED TO BE CLEANED
DO NOT STORE RICE SCOOP IN WATER; STORE IN CLEAN DRY CONTAINER.
1.5
17.
CLEAN UNDER ALL TABLES, SHELVES & SINKS.
1.0
3.
COVER ALL FOOD IN WALKIN & REACH IN COOLERS; STORE RAW PRODUCTS BELOW COOKED PRODUCTS (I.E. DRAW CHICKEN); COVER & VEGETABLES WITH SARAN WRAP & LEAVE ONE CORNER PULLED BACK WHEN USING.
2.5
32.
NO STORAGE ALLOWED ON FLOOR. (IN WALKIN)
0.5
7.
SEAL ALL DRY GOODS OR STORE IN SEALED CONTAINER ONCE OPENED (I E BREADCRUMBS) & LABEL.
DO NOT STORE UTENSILS IN WATER STORE ON CLEAN DRY SURFACE. SCREW DRIVER, PLIERS AND SCREWS IN WITH COOKING UTENSILS. RICE TRASH CAN NEEDS CLEANING. A FEW DISHES STILL DIRTY. PANS STILL GREASY. ICE SCOOP CRACKED.
1.5
15.
AIR DRY COMPLETELY BEFORE STACKING.
1.5
16.
EGG ROLL BAGS STORED IN VERY GREASY BOX.
1.0
17.
REPAIR SPLASHGUARD NEXT TO FRONT HANDSINK. SHELVES RUSTY IN COOLER. 2 PART SINK & PRE WASH FAUCETS LEAKING.
1.0
2.
EGG ROLLS 125F MEATBALLS 109F CHICKEN 130F CHICKEN NUGGET 118F RICE AT 60F NOODLE AT 55F. POTENTIALLY HAZARDOUS FOODS MUST BE MAINTAINED AT 140F OR ABOVE OR 45F AND BELOW.
5.0
23.
CAN WASH NEEDS A BACKFLOW PREVENTOR. CAN WASH SHOULD BE FLASHED TO BUILDING, HAS AN AREA THAT IS UNCLEANABLE & TRAPS DEBRIS. TRASH STILL STORED OUTSIDE DOOR ATTRACTING FLIES.
1.0
24.
ANTS IN DISHWASHER ROOM.
2.0
26.
GREASY BOXES & TRASH OUTSIDE DOOR, ARE HARBORAGE AREAS.
0.5
28.
CEILING TILES MISSING OVER COOLER, REPAIR WALL UNDER CABINET (ROTTING)SEAL ALL PENTRATIONS.
0.5
3.
VEGETABLES WERE BEING PREPPED ON TWO PART MUST USE VEGETABLE PREP SINKNO CUTTING BOARD FOR PREP SINK. PROPERLY THAW FULLY UNDER RUNNING WATER OR IN A COOLER. FOOD STORED IN THANK YOU BAGS. EGGS ABOVE VEGETABLES. FOOD MUST BE STORED ABOVE THE FLOOR. COOL FOOD IN COOLER NOT VICTORY UPRIGHT. COOL IN SHALLOW PANS. VICTORY HOLDING 52F SEVERALITEMS STILL 58F. ICE SCOOP IN ICE, USE ICE SCOOP.
5.0
7.
LABEL DRY FOODS USE A SCOOP WITH A HANDLE. SUGAR IN DIRTY BAG. FOOD CONTAINERS NEED TIGHT FITTING LIDS.
SANITIZER NEEDS TO BE USED. DISHWASHER WAS NOT SANITIZING.
2.5
13.
CLEAN FOOD CONTACT CONTAINER.
1.5
15.
AIR-DRY BEFORE STACKING DISHES.
1.5
16.
SHELVES OF PLASTIC BOWLS WHERE COVERED WITH DIRTY PLASTIC AND HAD BAGSINSIDE THE WRAPPING.
1.0
17.
REMOUNT PREP SINK AND CAULK.
1.0
2.
CHICKEN NUGGETS AT 75F STORED ON THE FLOOR UNDER THE TABLE. VICTORY REFRIGERATOR 48F CHICKEN INSIDE 48F. DO NOT COOL IN SMALL COOLER MUST COOL IN WALK IN. EGG ROLLS IN BUFFET 110-135F. SCALLOPS 120F. HEAT STRIPS ABOVE THE FRIED ITEMS WILL BE NEEDED TO MAINTAIN TEMPERATURE 140F OR ABOVE.
2.5
20.
DO NOT BLOCK HANDSINK ACCESSIBILITY WITH BUCKETS.
2.0
21.
WOMEN'S TOILET IS MOUNTED ON PLYWOOD.
1.0
23.
CAN WASH NEEDS A BACK FLOW PREVENTER. CAN WASH SHOULD BE FLASHED TO BUILDING HAS AN AREA THAT IS UNCLEANABLE & TRAPS DEBRI.
1.0
24.
FLIES AROUND GARBAGE OUTSIDE-MANY INSIDE.
2.0
25.
ENTERING THROUGH BROKEN SCREEN ON DOOR. DOOR NEEDS TO BE TIGHT FITTING
1.0
27.
DISHMACHINE DRAIN OVERFLOWS WHEN RUNNING. FACILITY HAS CUT THE FLOOR AND CREATED A GUTTER SYSTEM TO THE FLOOR DRAIN WHICH HAS A LOT OF DEBRI CAUGHT IN IT.
1.0
28.
REMOVE FOIL FROM EQUIPMENT & WALLS.FLOOR FILTHY UNDER EQUIPMENT COVINGMISSING IN SEVERAL PLACES
0.5
3.
DO NOT STORE FOOD ON FLOOR. RAW CHICKEN STORED OVER READY TO EAT MELONS. RAW FOODS MUST BE BELOW READY TO EAT. DEFROST UNDER RUNNING WATER OR IN COOLER. REMOVE AND SEND BACK ALL CRUSHED AND DENTED CANS OF FRUIT. DO NOT STORE FOOD IN PLASTIC GROCERY BAGS..
2.5
33.
PERSONNAL ITEMS INCLUDE LOBSTER, BEER, 14 LARGE FISH IN FREEZER. BRINGONLY TODAYS LUNCH.
0.5
34.
WHITE DISH CLOTHS ARE DRAPED OVER GAS TANK IN BACK.
WINGS AT 110F NOT 140F, BEANS NOT 45F AT OLD BAR, RICE AT 112F NOT 140F.
5.0
21.
CLEAN TOILETS, REATTACH SELF CLOSER.
2.0
23.
CLEAN CAN WASH AREA NEED BACK FLOW PREVENTOR.
2.0
28.
FLOOR, WALLS KEPT CLEAN.
1.0
3.
RAW MEAT STORED OVER/BESIDE VEGETABLES, THAW FOOD UNDER COOL RUNNING WATER 70F OR LESS, WHILE COOKING OR IN REFIRGERATION UNIT. DO NOT STORE FOOD ON DRYING SHELF, CASES OF CHICKEN ON FLOOR.
