|Facility Type:||Full Service Restaurant|
|Inspection date:||February 04, 2013|
|Number of critical violations:||5|
|Number of non-critical violations:||5|
Definition of critical and non critical violations
|Code||Observation / Corrective Action|
|6-301.12(A)||Corrected During Inspection Observed that paper towels were not provided at bathroom handwashing sink. employee placed towels by handsink|
Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
|3-302.11(A)(2)||Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken and raw calamari were stored together. food employee put chicken on seperate plate.|
Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
|4-602.11(C)||Corrected During Inspection Critical Observed knives and scissors located in containers in kitchen and food prep area that are not being cleaned at least every 4 hours. food employee cleaned food contact surfaces.|
Food contact surfaces of equipment and utensils must be cleaned and sanitized at least every 4 hours to prevent contamination by bacterial growth.
|3-501.16(A)(2)(a)||Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cut tomatoes 45F, raw shrimp 52F, raw scallop 56F, raw beef 46F, crab meat 47F, cooked tofu 44F, cooked dumplings 44F. Items were out were less than 2 hours so CFM was instructed to put items back in a cooler or freezer.|
Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
|3-501.17||Corrected During Inspection Critical The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: sticky rice and fried chicken in beverage air glass slider cooler, cooked noodles in beverage air 2dr prep unit right. cfm labeled items.|
Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.
|3-501.19(B)(1)-(4)||Corrected During Inspection Critical Repeat The following food item(s) for which time rather than temperature is used as a control is not 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: curry sauces, cooked chicken. cfm labeled items.|
If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) 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, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit.
|4-502.11(B)|| The food temperature measuring device was found out of calibration in the range of use.|
Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F.
|4-302.14|| There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.|
Obtain a BLEACH test kit.
|4-602.13|| The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: gaskets in beverage air 2dr prep units left and right|
Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|4-301.14|| Grease/Condensation is noted to be accumulating on the walls/ceiling at the (unit). This appears to be due to insufficient ventilation of the hood system.|
Ventilation hood systems and devices shall operate properly and be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.