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Location Information
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| Name | GOURMET GARDEN | License | 028687 | |
| Address | 2255 W. STADIUM BLVD ANN ARBOR, MI 48103, Washtenaw County | |||
| Date | 6/15/2010 | |||
| Notes | Smoking Status: Non Smoking Facility | |||
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Inspection
Results
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| Violation (Critical) | Eating, Drinking or Tobacco (2-401.11) | ||
| Items | Employee(s) | ||
| Problems | Eating | ||
| Corrections | Eat only in designated areas as restricted above. | ||
| Comments | OBSERVED AN EMPLOYEE EATING AT THE CLEAN DISH DRAIN BOARD WITH STACKS OF CLEAN DISHES LOCATED ON THE DRAIN BOARD AT THE TIME. CORRECTED BY THE EMPLOYEE GOING TO EAT AT A TABLE IN THE DINING ROOM. | ||
| Violation (Critical) | Hot and cold holding (3-501.16) | ||
| Items | Cold food item(s) | ||
| Problems | Stored above 41 degrees F | ||
| Corrections | Store below 41 degrees F. | ||
| Comments | OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS THAT WERE STORED OUT AT ROOM TEMPERATURE: EGG WHITES (64F), POOLED EGGS (71F), GRAVY (61F), OYSTER SAUCE (70F). CORRECTED BY DISCARDING THESE FOODS AND BY THE OWNER INFORMING THE STAFF TO KEEP THESE FOODS IN THE REFRIGERATOR. | ||
| Violation (Critical) | Preventing Contamination from (3-301.11) | ||
| Items | Ready-to-eat food(s) | ||
| Problems | Handled with bare hands | ||
| Corrections | Suitable utensils or single-use gloves are to be utilized. | ||
| Comments | OBSERVED AN EMPLOYEE HANDLE A DECORATIVE VEGETABLE GARNISH WITH HIS BARE HANDS WHEN REMOVING IT FROM THE COOLER AND PLACING IT ON TOP OF A PLATE OF FOOD. ENSURE EMPLOYEES ARE UTILIZING UTENSILS OR SINGLE USE GLOVES WHEN HANDLING READY TO EAT FOODS., | ||
| Violation (Critical) | Safe/Unadult./Honestly Present (3-101.11) | ||
| Items | Food | ||
| Problems | Adulterated/contaminated | ||
| Corrections | Discard. | ||
| Comments | OBSERVED SEVERAL SMALL DEAD FLIES IN THE BOTTOM OF A BOTTLE OF DRY VERMOUTH AT THE BAR. CORRECTED BY DISCARDING THE REMAINING PORTION OF VERMOUTH. TAKE NECESSARY STEPS TO PREVENT INSECTS FROM ENTERING YOUR LIQUOR BOTTLES. | ||
| Violation (Critical) | Sanitizers (7-204.11) | ||
| Items | Sanitizer(s) | ||
| Problems | Do not comply with law | ||
| Comments | OBSERVED A BLEACH SANITIZER SOLUTION TO BE MIXED WAY TOO STRONG (>>200 PPM). CORRECTED BY DILUTING THE SANITIZER TO 75/100 PPM). | ||
| Violation (Critical) | Storage, Separation (7-201.11) | ||
| Items | Poisonous/toxic material(s) | ||
| Problems | Stored over/with Food | ||
| Corrections | Store toxics below and away from all other items. | ||
| Comments | OBSERVED MULTIPLE CHEMICALS (LIGHTER FLUID, GLUE, PAINT, ETC.) STORED IN THE KITCHEN AREAS WITH AND ABOVE FOODS AND SINGLE SERVICE ITEMS. CORRECTED BY RELOCATING THESE CHEMICALS AWAY FROM FOODS & S.S. ITEMS. | ||
| Violation (Critical) | Warewashing Chem.San., Temp/pH (4-501.114) | ||
| Items | Chlorine solution concentration | ||
| Problems | Below 50 ppm | ||
| Corrections | Provide correct concentration as stated above. | ||
| Comments | OBSERVED NO CHLORINE SANITIZER PROVIDED IN THE RINSE WATER OF THE DISH WASHING MACHINE. THE BULK CONTAINER OF SANITIZER WAS EMPTY. CORRECTED BY PROVIDING A FRESH PAIL OF SANITIZER AND PRIMING THE UNIT TO PROVIDE 75 PPM CHLORINE. | ||
| Violation (Critical) | When to Wash (2-301.14) | ||
| Items | Employee(s) | ||
| Problems | Did not wash hands after handling soiled equipment, surfaces, utensils | ||
| Corrections | Hands shall be washed with hot water and soap for at least 20 seconds after contamination. | ||
| Comments | OBSERVED A DISH WASHING EMPLOYEE ON TWO OCCASIONS EITHER BEGIN OTHER TASKS OR PUT AWAY CLEAN DISHES WITHOUT WASHING HIS HANDS AFTER TOUCHING UNCLEAN DISHES AT THE PRE-CLEANING STATION. CORRECTED BY REMINDING THE EMPLOYEE TO WASH HIS HANDS AFTER HANDLING UNCLEAN DISHES AND BY WASHING HIS HANDS. | ||
| Violation | Cleaning Freq.,Food Contact Su (4-602.11) | ||
| Items | Food-contact surface(s) used for nonpotentially hazardous food(s) | ||
| Problems | Not cleaned when contaminated | ||
| Corrections | Clean properly when contaminated. | ||
| Comments | SEVERAL AREAS OF THE ICE MAKING MACHINE (AREAS POINTED OUT TO THE OWNER) ARE DUE FOR CLEANING AT THIS TIME. PLEASE CLEAN NOW AND ON A FREQUENT BASIS IN THE FUTURE. | ||
| Violation | Cleaning, Frequency/Restrictio (6-501.12) | ||
| Items | Physical facilities/structures | ||
| Problems | Soiled | ||
| Corrections | Keep clean. | ||
| Comments | OBSERVED THE DRAIN PIPES FOR THE BAR AREA THREE COMPARTMENT SINK AND THE BAR ICE BIN TO BE IN NEED OF CLEANING. | ||
| Violation | Determining Chem.San.Concentra (4-501.116) | ||
| Items | Sanitizer test kit | ||
| Problems | Not used | ||
| Corrections | Use test kit to verify sanitizer concentration. | ||
| Comments | ENSURE YOUR STAFF WHO PREPARE CHLORINE SANITIZER SOLUTIONS HAVE BEEN TRAINED HOW TO MIX THIS SOLUTION AND THAT THEY VERIFY THE CONCENTRATION WITH THE TEST PAPERS. | ||
| Violation | Equipment and Utensils, Air-Dr (4-901.11) | ||
| Items | Clean equipment and utensil(s) | ||
| Problems | Stored/stacked wet | ||
| Corrections | Completely air dry all items prior to storage/use. | ||
| Comments | ENSURE DISH WASHING EMPLOYEES ARE THOROUGHLY AIR DRYING THE FOOD TUBS, BOWLS AND COLANDERS PRIOR TO PLACING THEM IN STORAGE. | ||
| Violation | Equipment, Cleaning Frequency (4-501.14) | ||
| Items | Warewashing equipment dishmachine | ||
| Problems | Not cleaned | ||
| Corrections | Clean as required above. | ||
| Comments | OBSERVED THE INTERIOR OF THE DISH WASHING COMPARTMENT AND THE INTERIOR SURFACES OF THE FOOD TRAP SCREEN HOUSING FOR THE DISH WASHING MACHINE DRAIN. PLEASE MAINTAIN THESE SURFACES CLEAN (SEVERAL TIMES PER WEEK). | ||
| Violation | Fingernail Maintenance (2-302.11) | ||
| Items | Fingernails | ||
| Problems | Not maintained | ||
| Corrections | Trim, file and maintain. | ||
| Comments | OBSERVED A COOK WITH SEVERAL LONG FINGERNAILS. PLEASE HAVE THIS EMPLOYEE TRIM HIS FINGER NAILS SHORT TO AID IN THOROUGH CLEANING OF HIS FINGERS AND NAIL AREAS WHEN WASHING HIS HANDS. | ||
| Violation | Food storage (3-305.11) | ||
| Items | Food item(s) in storage | ||
| Problems | Stored on floor or less than 6 inches above floor | ||
| Corrections | Store at least 6 inches above the floor. | ||
| Comments | OBSERVED MULTIPLE PACKAGES OF FOODS STORED ON THE FLOOR OF THE WALK IN FREEZER. PLEASE KEEP FOODS STORED OFF OF THE FLOOR ON THE SHELVES. | ||
| Violation | Miscellaneous Sources (3-307.11) | ||
| Items | Food | ||
| Problems | Not protected From contamination | ||
| Corrections | Store in protected manner. | ||
| Comments | 1) OBSERVED THE POTENTIAL FOR FOOD CONTAINERS AND SINGLE SERVICE ITEMS TO BE SPLASHED WHEN EMPLOYEES ARE WASHING & DRYING THEIR HANDS AT THE MAIN KITCHEN HAND WASHING SINK. PLEASE INSTALL A SPLASH GUARD (STAINLESS STEEL OR PLEXIGLASS) ON THE RIGHT SIDE OF THE HAND WASHING SINK TO PREVENT SPLASHING OF THE ITEMS ON THE CART/SHELF. 2) OBSERVED SOME UNCOVERED BULK FOOD CONTAINERS/CANS IN THE DRY STORAGE ROOM, AND UNCOVERED SAUCES AND FRIED NOODLES, ETC. AT THE SERVER SIDE STAND. PLEASE KEEP THESE FOODS COVERED TO PREVENT CONTAMINATION. 3) OBSERVED A TRAY OF FRIED NOODLES PORTIONED OUT IN BOWLS THAT WERE STACKED SEVERAL (3-4) TIERS HIGH SO THE BOTTOM OF THE BOWLS WERE RESTING ON THE NOODLES IN THE BOWL BELOW THEM. PLEASE DO NOT STORE THESE NOODLES SEVERAL LAYERS HIGH IN THIS MANNER. | ||
| Violation | Other Personal Care Items, Sto (7-209.11) | ||
| Items | Personal items | ||
| Problems | Improperly stored To prevent contamination of food or food related items | ||
| Corrections | Store in manner that does not contaminate items | ||
| Comments | OBSERVED LOTIONS, VITAMINS, ETC. STORED IN SEVERAL CABINETS AT THE BAR AREA. PLEASE REMOVE ALL OF THESE PERSONAL ITEMS AND STORE THEM IN A COVERED TUB IN AN AREA AWAY FROM FOODS AND SINGLE SERVICE ITEMS. | ||
| Violation | Storing Equip./Uten./Lin./Sing (4-903.11) | ||
| Items | Clean equipment/utensil(s) | ||
| Problems | Exposed to dust, splash, or other contaminates | ||
| Corrections | Store in protected manner. | ||
| Comments | OBSERVED KITCHEN KNIVES STORED IN A SLIT BETWEEN TWO PREP TABLES. CORRECTED BY REMOVING THESE KNIVES TO STORE THEM IN A CLEAN LOCATION (MAGNETIC KNIFE RACK) AFTER WASHING THEM. | ||
| Violation | Wiping Cloths, Use Limitation (3-304.14) | ||
| Items | Wiping cloth(s) | ||
| Problems | Stored on Counter | ||
| Corrections | Store wiping cloths completely submersed in sanitizer. | ||
| Comments | MULTIPLE WET WIPING CLOTHS WERE OBSERVED ON SEVERAL COUNTERS IN THE KITCHEN AREA. CORRECTED BY PLACING THESE CLOTHS IN SANITIZER SOLUTIONS. | ||
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Location Information
Show Partial Inspection
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| Name | GOURMET GARDEN | License | 028687 | |
| Address | 2255 W. STADIUM BLVD ANN ARBOR, MI 48103, Washtenaw County | |||
| Date | 11/19/2009 | |||
| Notes | ||||
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Inspection
Results
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| Violation (Critical) | Backflow Prevention Device/Req (5-203.14) | ||
| Items | Backflow prevention backflow/backsiphonage device vacuum breaker | ||
| Problems | Not provided | ||
| Corrections | Provide. | ||
| Comments | OBSERVED NO BACK FLOW PREVENTION DEVICE ON THE WATER SPOUT FOR THE BACK KITCHEN FOOD PREP SINK THAT HAD THE GARDEN HOSE ATTACHED TO IT. CORRECTED BY REMOVING THE HOSE. | ||
| Violation (Critical) | Characteristics (4-101.11) | ||
| Items | Food-contact surface(s) and utensils | ||
| Problems | Constructed from materials that are not Safe | ||
| Corrections | Provide safe, approved materials. | ||
| Comments | 1) AGAIN OBSERVED APPROXIMATELY 5 NON-FOOD GRADE BAGS USED FOR STORAGE OF FOODS IN THE WALK IN COOLER. CORRECTED BY PROVIDING CLEAR, FOOD GRADE BAGS FOR THESE FOODS. 2) OBSERVED A SHORT (4-5 FEET LONG) RED GARDEN HOSE ATTACHED TO THE BACK KITCHEN FOOD PREP SINK FAUCET BEING USED FOR WASHING OFF VEGETABLES. CORRECTED BY REMOVING THE HOSE. | ||
| Violation (Critical) | Clean Sight/Touch-No Accum/Enc (4-601.11) | ||
| Items | Food-contact surface(s) | ||
| Problems | Soiled | ||
| Corrections | Keep clean. | ||
| Comments | OBSERVED THE FOLLOWING ITEMS TO BE UNCLEAN: 1) 2-4 METAL KITCHEN FOOD BOWLS FOR STRAINING, 2) MULTIPLE SHEET TRAYS, 3) THE FOOD PROCESSOR FOR GARLIC, 4) THE ELECTRIC FOOD SLICER, 5) THE BAR BLENDER (NOT DISASSEMBLED FOR CLEANING), AND 6) MOLD GROWTH IN SOME OF THE PLASTIC KITCHEN FOOD STORAGE TUBS THAT WERE STACKED WET. PLEASE ENSURE YOUR STAFF ARE MAINTAINING FOOD CONTACT SURFACES CLEAN. | ||
| Violation (Critical) | Food Contact Surfaces and Uten (4-202.11) | ||
| Items | Food-contact surface(s) storage equipment plastic tub(s), Food-contact surface(s) Cutting board(s) | ||
| Problems | Not easily cleanable | ||
| Corrections | Repair/replace to be easily cleanable. | ||
| Comments | OBSERVED APPROXIMATELY FOUR TO FIVE PLASTIC FOOD STORAGE TUBS WITH SEVERE CRACKS/HOLES IN THEM THAT WERE REPAIRED WITH DUCT TAPE AND CLEAR PACKING TAPE. A ROUND CUTTING BOARD AT THE BACK KITCHEN PREP AREA WAS OBSERVED WITH A LARGE CRACK ALL THE WAY THROUGH ABOUT 1/2 OF THE BOARD. CORRECTED BY DISCARDING THESE DAMAGED ITEMS. IN THE FUTURE, ENSURE DAMAGED FOOD CONTACT SURFACES ARE DISCARDED AND REPLACED WITH NEW ONES. | ||
| Violation (Critical) | Hot and cold holding (3-501.16) | ||
| Items | Cold food item(s) | ||
| Problems | Stored above 41 degrees F | ||
| Corrections | Store below 41 degrees F. | ||
| Comments | OBSERVED PHFs (CHICKEN, CRAB RANGOON, AND SOME OPENED CANNED VEGETABLES) IN THE TWO DOOR COOLER BY THE DEEP FRYING STATION TO BE AT 52 TO 56F. APPARENTLY, THE ELECTRICAL CORD FOR THE UNIT WAS BUMPED AND CAME UNPLUGGED LAST NIGHT WHEN THE KITCHEN WAS CLEANED. CORRECTED BY DISCARDING THE PHF AND BY PLUGGING IN THE COOLER. THE UNIT WAS PROVIDING 41F AND BELOW AIR TEMPERATURES PRIOR TO THE END OF THE INSPECTION. | ||
| Violation (Critical) | Hot and cold holding (3-501.16) | ||
| Items | Cold food item(s) | ||
| Problems | Stored above 41 degrees F | ||
| Corrections | Store below 41 degrees F. | ||
| Comments | OBSERVED SIX WHOLE DUCKS (FOR PEKING DUCK) HANGING FROM HOOKS ABOVE THE DEEP FRYERS (POSSIBLY OVERNIGHT) UPON ARRIVAL AT 10:30 AM. THE CHEF INDICATED HE ARRIVED AT 9:30 AM, REMOVED THEM FROM THE WALK IN COOLER, COOKED THEM FOR 15 MINUTES IN BOILING WATER AND THEN HUNG THEM UP TO COOL AND ALLOW JUICES/FAT TO DRIP OFF THE DUCKS. THESE DUCKS WERE OBSERVED TO BE AT 60F. THESE DUCKS REMAINED HANGING AT THIS LOCATION DURING THE ENTIRE INSPECTION. DUCKS ARE A PHF AND MUST BE KEPT REFRIGERATED. CORRECTED BY DISCARDING. | ||
| Violation (Critical) | Lubricants, Incidental Food Co (7-205.11) | ||
| Items | Lubricant(s) | ||
| Problems | Not food grade | ||
| Corrections | Provide food grade and approved lubricants. | ||
| Comments | EMPLOYEES ARE LUBRICATING THE GEAR DRIVE PARTS OF THE MEAT GRINDER ATTACHMENT WITH WD-40. PROVIDE A FOOD GRADE OIL/LUBRICANT TO USE ON THIS EQUIPMENT. | ||
| Violation (Critical) | Storage, Separation (7-201.11) | ||
| Items | Poisonous/toxic material(s) | ||
| Problems | Stored over/with Food | ||
| Corrections | Store toxics below and away from all other items. | ||
| Comments | OBSERVED CHEMICALS (ORANGE GENERAL PURPOSE CLEANER, BUTANE, WD-40, ETC.) STORED WITH/ABOVE FOODS AND CLEAN EQUIPMENT. CORRECTED BY RELOCATING THESE CHEMICALS AWAY FROM FOOD AND CLEAN EQUIPMENT. | ||
| Violation (Critical) | When to Wash (2-301.14) | ||
| Items | Employee(s) | ||
| Problems | Did not wash hands after handling soiled equipment, surfaces, utensils | ||
| Corrections | Hands shall be washed with hot water and soap for at least 20 seconds after contamination. | ||
| Comments | DURING THE ENTIRE INSPECTION OF THE KITCHEN ONLY ONE OF SEVEN TO EIGHT KITCHEN EMPLOYEE WAS OBSERVED TO WASH HIS HANDS AT THE BACK HAND WASHING SINK. STAFF MUST WASH THEIR HANDS AFTER HANDLING/LOADING DIRTY DISHES PRIOR TO PUTTING AWAY CLEAN ONES, AFTER HANDLING RAW ANIMAL FOODS, TOUCHING THEIR HAIR OR FACE, USING CHEMICALS OR OTHERWISE CONTAMINATING THEIR HANDS PRIOR TO BEGINNING OTHER TASKS. THIS ISSUE WAS DISCUSSED WITH THE OWNER/MANAGER AND HAND WASHING INFORMATION WAS PROVIDED IN SPANISH. PLEASE MONITOR STAFF DAILY AND ENSURE STAFF ARE WASHING THEIR HANDS AS REQUIRED. | ||
| Violation | Areas-Receptacles, Capacity/Av (5-501.16) | ||
| Items | Handwash trash receptacle(s) | ||
| Problems | Not provided | ||
| Corrections | Provide. | ||
| Comments | OBSERVED NO TRASH CANS PROVIDED AT THE BACK KITCHEN HAND WASHING SINK. CORRECTED BY PROVIDING TRASH CANS. | ||
| Violation | Clean Sight/Touch-No Accum/Enc (4-601.11) | ||
| Items | Non-food contact surface(s) Shelves | ||
| Problems | Soiled | ||
| Corrections | Keep clean. | ||
| Comments | OBSERVED 1) MANY OF THE SHELVES IN THE WALK IN COOLER TO HAVE MOLD GROWTH ON THEM. PLEASE CLEAN THESE SHELVES FREQUENTLY TO MAINTAIN THEM CLEAN; 2) THE SPILL TRAYS AND DRAIN OUTLETS FOR THE TWO CHINESE RANGES ARE IN NEED OF CLEANING NOW AND MORE FREQUENTLY IN THE FUTURE. | ||
| Violation | Equipment and Utensils, Air-Dr (4-901.11) | ||
| Items | Clean equipment and utensil(s) | ||
| Problems | Stored/stacked wet | ||
| Corrections | Completely air dry all items prior to storage/use. | ||
| Comments | OBSERVED STACKED KITCHEN FOOD CONTAINERS THAT WERE STILL WET. | ||
| Violation | Equipment, Cleaning Frequency (4-501.14) | ||
| Items | Warewashing equipment dishmachine | ||
| Problems | Not cleaned | ||
| Corrections | Clean as required above. | ||
| Comments | OBSERVED AREAS OF THE DISH WASHING MACHINE FOOD TRAP SCREEN BASIN TO HAVE OLD FOOD DEBRIS BUILD-UP ON IT. PLEASE MAINTAIN THIS EQUIPMENT CLEAN. | ||
| Violation | Storing Equip./Uten./Lin./Sing (4-903.11) | ||
| Items | Single-service/single-use article(s) | ||
| Problems | Stored on floor or less than 6 inches above floor | ||
| Corrections | Store at least 6 inches above the floor. | ||
| Comments | PROVIDE A DUNNAGE RACK/LOW SHELF TO KEEP ITEMS OFF OF THE FLOOR TO FACILITATE CLEANING AND TO PROTECT THEM. BOXES OF MENUS AND PLATES LOCATED IN THE BACK KITCHEN STORAGE ROOM. | ||
| Violation | Using a Handwashing Sink (5-205.11) | ||
| Items | Handwashing sink(s) | ||
| Problems | Not easily accessible Items stored In | ||
| Corrections | Remove items from handsink. Do not store items at handsink. | ||
| Comments | OBSERVED THE MAIN KITCHEN HAND WASHING SINK AGAIN BLOCKED BY TWO LARGE CONTAINERS WITH FRIED WONTON SINKS IN THEM AND BY A SERVING TRAY ON A STAND. WHEN THE WATER WAS FIRST TURNED ON A LOT OF RUST COLORED WATER CAME OUT. APPARENTLY THIS HAND WASHING SINK IS RARELY USED. MAINTAIN PROPER ACCESS TO YOUR HAND WASHING SINKS AT ALL TIMES. | ||
| Violation | Where to Wash (2-301.15) | ||
| Items | Employee washed/rinsed hands | ||
| Problems | In prep sink | ||
| Corrections | Wash hands in a handwashing sink only. | ||
| Comments | OBSERVED THE COOK RINSE HIS HANDS OFF AT THE ONE COMPARTMENT FOOD PREP SINK. THE MANAGER INTERPRETED THE CONCERN TO THE COOK. IN THE FUTURE, ENSURE STAFF ONLY USE HAND WASHING SINKS FOR CLEANING HANDS. | ||
| Violation | Wiping Cloths, Use Limitation (3-304.14) | ||
| Items | Wiping cloth(s) wet | ||
| Problems | Stored in Less than 50-100 ppm chlorine | ||
| Corrections | Store wiping cloths in 50-100 ppm chlorine. | ||
| Comments | CORRECTED BY PROVIDING A FRESH SOLUTION AT 50/75 PPM. | ||
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Location Information
Show Partial Inspection
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| Name | GOURMET GARDEN | License | 028687 | |
| Address | 2255 W. STADIUM BLVD ANN ARBOR, MI 48103, Washtenaw County | |||
| Date | 5/4/2009 | |||
| Notes | ||||
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Inspection
Results
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| Violation (Critical) | Characteristics (4-101.11) | ||
| Items | Food-contact surface(s) and utensils | ||
| Problems | Constructed from materials that are not Safe | ||
| Corrections | Provide safe, approved materials. | ||
| Comments | FOOD IS BEING STORED IN DIRECT CONTACT WITH BLACK GARBAGE BAGS, WHITE SHOPPING/TO-GO BAGS, AND GREEN HOUSE-HOLD STORAGE TUBS IN THE KITCHEN AND COOLERS. PLEASE DISCONTINUE THIS PRACTICE AND PROVIDE FOOD GRADE BAGS FOR DIRECT FOOD CONTACT AND FOOD STORAGE CONTAINERS THAT ARE NSF APPROVED (OR EQUIVALENT). | ||
| Violation (Critical) | Clean Sight/Touch-No Accum/Enc (4-601.11) | ||
| Items | Food-contact surface(s) | ||
| Problems | Soiled | ||
| Corrections | Keep clean. | ||
| Comments | OBSERVED THE FOLLOWING ITEMS TO BE UNCLEAN: 1) THE SPOUT FOR THE SOFT DRINK DISPENSING GUN, 2) THE ICE SCOOP IN THE KITCHEN TO BE STORED ON THE UNCLEAN TOP OF THE ICE MAKING MACHINE, 3) MOST OF THE METAL COLANDERS IN THE KITCHEN, AND 4) MOST OF THE KITCHEN KNIVES. CORRECTED BY CLEANING THESE ITEMS. PLEASE ENSURE YOUR STAFF ARE TAKING THEIR TIME WITH CLEANING THESE ITEMS AND THAT THEY ARE INSPECTING THEIR WORK PRIOR TO PLACING THIS EQUIPMENT BACK IN STORAGE. | ||
| Violation (Critical) | Frequency Before Use After Cle (4-702.11) | ||
| Items | Clean utensil(s) and food-contact surface(s) | ||
| Problems | Not sanitized | ||
| Corrections | Equipment/utensils must be sanitized after cleaning. | ||
| Comments | OBSERVED SEVERAL EMPLOYEES ONLY WASH AND RINSE OFF EQUIPMENT PRIOR TO PLACING IT IN STORAGE. CORRECTED BY STAFF SANITIZING THESE ITEMS IN A CHLORINE SANITIZER. | ||
| Violation (Critical) | Hot and cold holding (3-501.16) | ||
| Items | Cold food item(s) | ||
| Problems | Stored above 41 degrees F | ||
| Corrections | Store below 41 degrees F. | ||
| Comments | OBSERVED MEAT AND SEAFOOD STORED IN THE TOP PORTION OF THE PREP COOLER AT THE COOK LINE TO BE AT TEMPERATURES OF 44 TO 47F. TEMPORARILY CORRECTED BY DISCARDING THIS FOOD AND BY MAKING AN ADJUSTMENT TO THE COOLER'S THERMOSTAT. THE OWNER WILL CALL A CONTRACTOR FOR SERVICE. THE OWNER INDICATED THEY WILL REPLACE THIS OLD UNIT WITH A NEW ONE. | ||
| Violation (Critical) | Safe/Unadult./Honestly Present (3-101.11) | ||
| Items | Food | ||
| Problems | Adulterated/contaminated | ||
| Corrections | Discard. | ||
| Comments | OBSERVED VARIOUS DYES BEING USED TO COLOR TURNIPS FOR GARNISH. THE DYE IS A PRODUCT FROM CHINA AND HAS NO LABEL (OTHER THAN THE COLOR WRITTEN IN CHINESE) AS TO IF IT IS FOOD GRADE OR NOT. THIS DYE MAY NOT BE USED UNTIL IT CAN BE PROVEN IT IS FOOD GRADE DYE. ALTERNATIVELY, YOU CAN PURCHASE ANOTHER TYPE OF DYE THAT IS LABELED FOOD SAFE. DISCARDED EXISTING GARNISH. | ||
| Violation | Clean Sight/Touch-No Accum/Enc (4-601.11) | ||
| Items | Non-food contact surface(s) | ||
| Problems | Greasy | ||
| Corrections | Keep clean. | ||
| Comments | OBSERVED EXCESSIVE OIL/GREASE ON THE INTERIOR OF THE COOK LINE EXHAUST HOOD CANOPY. PLEASE CLEAN THESE SURFACES ASAP. | ||
| Violation | Cleaning, Frequency/Restrictio (6-501.12) | ||
| Items | Physical facilities/structures floors | ||
| Problems | Soiled | ||
| Corrections | Keep clean. | ||
| Comments | OBSERVED THE FLOOR SINK NEXT TO THE ICE MAKING MACHINE TO BE UNCLEAN (CORRECTED BY CLEANING), AND OBSERVED OLD FOOD DEBRIS ACCUMULATED UNDER THE STEAM TABLE/PASS THROUGH WINDOW COUNTER TOP (AROUND THE ELECTRICAL LINES, ETC.). PLEASE CLEAN THESE AREAS NOW AND MORE FREQUENTLY IN THE FUTURE. | ||
| Violation | Cooling, Heating, and Holding (4-301.11) | ||
| Items | Equipment cold holding | ||
| Problems | Inadequate | ||
| Corrections | Provide additional equipment to meet requirement above. | ||
| Comments | REPAIR/REPLACE THE COOK LINE COOLER AS NEEDED TO MAINTAIN YOUR PHFs AT 41F AND BELOW. | ||
| Violation | Food storage (3-305.11) | ||
| Items | Food item(s) in storage | ||
| Problems | Stored on floor or less than 6 inches above floor | ||
| Corrections | Store at least 6 inches above the floor. | ||
| Comments | FOOD ON THE FLOOR IN THE WALK IN FREEZER. | ||
| Violation | Miscellaneous Sources (3-307.11) | ||
| Items | Food | ||
| Problems | Not protected From contamination | ||
| Corrections | Store in protected manner. | ||
| Comments | OBSERVED PORTIONED BOWLS OF CRISPY NOODLES AT THE SERVER STATIONS THAT ARE NOT COVERED AND THAT ARE STACKED IN SEVERAL LAYERS TALL (THE BOTTOM OF ONE BOWL ON TOP OF THE NOODLES ON THE LAYER BELOW). PLEASE KEEP THESE FOODS PROTECTED. | ||
| Violation | Repairing (6-501.11) | ||
| Items | Physical facilities Floor(s) | ||
| Problems | In poor repair | ||
| Corrections | Repair/replace. | ||
| Comments | OBSERVED 1) WORN OR MISSING TILE GROUT WAS STILL OBSERVED IN THE AREA OF THE DISH WASHING MACHINE AND SOME OF THE NEARBY STORAGE SHELVES. PLEASE RE-GROUT THESE AREAS AFTER THE FLOOR IS THROROUGHLY CLEAN AND DRY. 2) PLEASE RE-CAULK THE BACKSPLASH OF THE ONE COMPARTMENT SINK TO THE WALL (LOCATED BETWEEN THE ONE DOOR UPRIGHT COOLER AND THE SMOKER). | ||
| Violation | Single-Ser./Use Art., Use Limi (4-502.13) | ||
| Items | Single-service/single-use items | ||
| Problems | Reused | ||
| Corrections | Do not reuse single-service/single-use items. | ||
| Comments | AGAIN OBSERVED NUMBER 10 CANS BEING REUSED FOR OTHER FOODS ONCE THE ORIGINAL FOODS HAVE BEEN CONSUMED (BAMBOO SHOOTS, MUSHROOMS, ETC.). PLEASE PROVIDE MULTI-USE FOOD GRADE CONTAINERS FOR THE STORAGE OF YOUR FOODS. | ||
| Violation | Storing Equip./Uten./Lin./Sing (4-903.11) | ||
| Items | Single-service/single-use article(s) | ||
| Problems | Stored with food-contact portion exposed | ||
| Corrections | Store inverted. | ||
| Comments | OBSERVED PLASTIC TO-GO CONTAINERS AND LIDS AT THE KITCHEN PASS THROUGH WINDOW TO BE STORED UPRIGHT. CORRECTED BY INVERTING THESE CONTAINERS. | ||