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08/04/2021: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 5 |
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Observed back door propped open by a rock.
Doors to a food facility shall be kept closed and sealed to prevent entrance of vermin.
CORRECTED ON SITE.
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Observed raw chicken in reach-in freezer near grease tanks to be stored next to and above ready-to-eat foods.
All raw chicken shall be stored below ready-to-eat foods to prevent possible contamination.
CORRECTED ON SITE.
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Observed bowls being used as scoops for rice.
All scoops shall have handles to prevent possible contamination of food items.
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Observed food items (raw chicken, bags of rice) not being stored at least 6 inches off of the ground.
All food items shall be stored at minimum 6 inches off of the floor.
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MAJOR VIOLATION:
Observed cooked chicken at 90F with no time stickers noting the throw away time.
When time is being used as a control method instead of temperature, a time log shall be kept with date and time the food item was prepared and shall be thrown away.
CORRECTED ON SITE.
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| Inspection Memo: |
Notes:
1) Facility is clean and well organized.
2) Cold holdings in compliance (<41°F).
3) Hot holdings in compliance (>135°F).
4) Food Manager's Cert & Food Handler cards up to date.
5) Handwash sinks supplied and accessible.
6) Sanitizer buckets in compliance.
7) Dishwasher in compliance (50ppm chlorine).
Green Placard issued on 8/4/2021.
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12/11/2020: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 1 |
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Facility recently opened, please have an employee take Food Safety Manager Course and post certificate.
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| Inspection Memo: |
Hand sinks supplied with soap, paper towels and water temp>100*F
Three comp and prep sink water temp>120*F
Cold holding items<41*F
Sanitizer at 200ppm quat, test strips available
*Please note, a tub of recently cooked chicken wings was observed on the counter at 98*F. Owner stated they are currently being cooled and were cooked within the last 30 minutes and will go into the walk-in cooler two hours after cooking. Let owner know to keep records of what time food item was cooked and what time and temperature it will be placed in walk-in. Owner will place sticker with time and temperature food item needs to reach before it goes into walk-in cooler. Also consider using baking sheets for large batches in order to cool faster. Make sure food items are cooled from 135*F to 70* within 2 hours then make sure temperature reaches 41*F or below within the next four hours.
Also observed cardboard being used as floor mat on floor next to fryers, cardboard was soiled with oil. Please use smooth cleanable material as floor mats. Observed a leak under one of the compartments of three comp sink, please repair.
Covid-19 Guidelines:
Facility is not doing any dine-in, to go only
Facility has "Safe Dining" poster at entry, face mask and social distance signs posted
Social distance markers on floor
Hand sanitizer available
Employees wearing face masks
Employees get checked for symptoms prior to shift, thermometer available
Barrier at register between customers and employees
Clorox wipes and sanitizer spray available near entry
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11/21/2019: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 2 |
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Observed beef thawing at room temp. Use only one of four approved thawing methods:
1) Inside refrigeration
2) As part of the cooking process
3) Under cool running water (70° F) for no longer than two hours
4) In a microwave, provided food is immediately prepared after thawing
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-Observed food and debris build-up on shelving in the walk-in cooler. Please clean.
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| Inspection Memo: |
Notes:
1) Facility is clean and well organized.
2) Cold holdings in compliance (<41°F).
3) Hot holdings in compliance (>135°F).
4) Food Manager's Cert up to date.
5) Handwash sinks supplied and accessible.
6) Sanitizer buckets in compliance.
7) Dishwasher in compliance (50ppm chlorine rinse).
Green Placard issued on this date.
