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1-2A: .03(2)No person in charge at the beginning of the inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf)
Corrective Actions: Person in charge arrived during inspection.
1-2A: .03(2)(a)-(l), (n)No active managerial control, food safety not being maintained. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)
2-2B: .03(5)(j)1&2Observed two employees eating in the kitchen. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C)
Corrective Actions: Employees took food out of the kitchen area.
2-2D: .07(3)(b)Paper towels not provided at one handwashing sink in kitchen. Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf)
Corrective Actions: Paper towels placed by handwashing sink.
2-2D: .06(2)(o)Observed handwashing sink by grill/wok with dirty dishes in it. A handwashing facility may not be used for purposes other than handwashing. (Pf)
Corrective Actions: Items were removed.
3-1A: .04(2)(a)Observed multiple flats of eggs not marked with expiration, manufacturer, dirty, and uneven sized. No documentation could be provided for source of eggs. Food shall be obtained from sources that comply with law. (P)
Corrective Actions: Eggs were discarded.
4-2B: .05(7)(b)Observed ice machine with mold like build up inside. Equipment food-contact surfaces must be cleaned at appropriate times and often enough to preclude an accumulation of debris buildup. (C)
6-1A: .04(6)(f)Observed multiple food items (chicken, rangoons, garlic in oil, pooled eggs). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: Items were discarded.
6-2: .04(6)(g)Observed multiple food items (soups, cooked chickens) in walk in cooler not labeled with the preparation date. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf)
Corrective Actions: Items were labeled with preparation date.
15A: .05(6)(a)Prep cooler in kitchen ambient air temperature above 41F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.
17C: .07(5)(a),(b)1,2,3Wall behind dishwashing machine no longer in good repair. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)
18: .07(2)(k)Observed multiple bait stations stored on counters. Insect control devices shall be installed so that:
1) The devices are not located over a food preparation area; (C) and
2) Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. (C)
Corrective Actions: Bait stations were removed.
18: .07(2)(n)Back door does not self close. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:
1) filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2) closed, tight-fitting windows; (C) and
3) solid self-closing, tight-fitting doors. (C)
NOTE: All hot and cold holding temperatures assessed in compliance unless otherwise noted.
Facility uses MSG and food colorings as an additive.
Food in freezer frozen solid.
Ensure food items are stored at least 6 inches off of the floor.
Ensure three compartment is accessible at all times.
.07(5)(n) Maintaining Premises. The premises shall be free of items that are unnecessary to the operation or
maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used .
***Due to an unsatisfactory score on today’s inspection follow-up inspection will occur within ten days.
All uncorrected violations may result in permit suspension.
**A REQUIRED ADDITIONAL ROUTINE WILL BE CONDUCTED WITHIN 12 MONTHS.
***SECOND CONSECUTIVE VIOLATION OF 04(6)(g) – Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking.
***THIRD CONSECUTIVE REPEAT VIOLATIONS FROM ROUTINE TO ROUTINE MAY RESULT IN PERMIT SUSPENSION***
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