14: A measuring cup and a spatula are on top of rice in separate containers in the walk-in cooler. Please ensure that utensils are properly stored at all times.
14: Deep fryer baskets have excessive food residue present. Please wash, rinse scrub and sanitize.
14: Utensils are present on the foods in the cold holding area. Please ensure that all utensils are properly store at all times.
14: A scoop is on top of the raw chicken wings in the deep cooler. Please properly store utensils at all times.
14: The vents in the walk-in cooler has dust present. Please ensure that vents are clean at all times.
20: The raw chicken wings in the deep cooler are above 41°F. Please ensure that all cold holding foods are at 41°F or below.
34: Thermometers are not present in the deep freezers/cooler. Please provide at all times .
37: Bottles of liquid margarine are on the floor next to the walk-in cooler. Please ensure that all food is kept off the floor to prevent contamination at all times.
37: Several soy sauce containers located next to the back exit are on the floor. Please ensure that all foods are kept off of the floor at all times to prevent contamination.
37: Several foods are uncovered or open in the deep freezers . Please cover foods at all times to prevent contamination.
37: Uncovered rice is located underneath the fan in the walk-in cooler. Please ensure that food is covered; and if in the cooling process, not located under the fan to prevent contamination.
39: One of the Sani buckets did not have sanitizer present. Please ensure that all Sani buckets have sanitize present at a concentration of 50–100 ppm.
45: The deep cooler next to the deep fryer is above 41°F. Please ensure that all cooling equipment is at 41°F or below.
51: No soap is present in the Men’s bathroom, and trash is on the floor and out of the trash can. Please ensure that the bathroom is properly stupplied and clean at all times.
53: The floor is wet and extremely slippery in the compartment sink area. Please ensure that the floor remains dry for the safety of employees at all times.
53: Several stained ceiling tiles are throughout the facility. Please replace the ceiling tiles.
54: Several vents throughout the facility have dust or discoloration present. Please ensure the vents are kept clean at all times.
57: Please provide no smoking signage at the entrance of your establishment. How are you?
3:
Additional Comments
Please correct all priority violations by March 22, 2024. Failure to do so puts your establishment at risk for closure. All priority violations are any violations between 1-27 on the inspection report.
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
NA
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
NO
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
IN
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
