critical Food Temperature
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURES: FOUND CONTAINERS OF BEEF MARROW AT 71.6F, PORK ORGANS AND OCTOPUS AT 82.0F STORED OUT ON THE PREP AREA. ALL POTENTIALLY HAZARDOUS FOOD MUST BE 40F OR LESS OR 140F OR MORE. MANAGER VOLUNTAR...
critical Other
ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
THE ONLY EXPOSED HAND SINK IN THE KITCHEN WAS OBSTRUCTED WITH PANS OF MEAT, BAGS, AND OTHER UNECCESSARY ITEMS PREVENTING EMPLOYEES FROM WASHING THEIR HANDS. THE ABOVE MENTIONED SINK DID NOT CONTAIN SOAP AT TIME OF INSPECTION. UPON REQUEST THE MANAGER...
critical Pest Activity
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
OBSERVED RODENT ACTIVITY ON PREMISES: FOUND APPROXIMATELY 12 RAT DROPPINGS IN THE HALLWAY OUTSIDE OF THE KITCHEN WHERE FACILITY STORES PAPER GOODS AND DRY FOODS. INSTRUCTED TO CONTACT PEST CONTROL COMPANY FOR ADDITIONAL SERVICE. MUST REMOVE RAT DROPP...
serious Sanitation
TOXIC ITEMS PROPERLY STORED, LABELED AND USED
OBSERVED FOOD ITEMS STORED DIRECTLY NEXT TO TOXIC CHEMICALS STORED UNDER THE 3-COMPARMENT SINK. MANAGER RELOCATED FOOD ITEMS SEPARATE AND AWAY FROM ANY TOXIC CHEMICALS. Any product containing chemicals must be properly labeled and stored in a separat...
minor Sanitation
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST DETAIL CLEAN THE FLOORS UNDER THE 3-COMPARTMENT SINK TO REMOVE FOOD DEBRIS BUILDUP AND MAINTAIN.
minor Sanitation
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
OBSERVED DUST COVERING THE CEILING VENT AND SURROUNDING TILES ABOVE THE KITCHEN. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
minor Sanitation
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
MUST INSTALL A 3-COMPARTMENT SINK LARGE ENOUGH TO SUBMERGE LARGE PIECES OF COOKING EQUIPMENT (WOK, ETC.) TO ALLOW PROPER WASH,RINSE, AND SANITIZING IN THE 3-COMPARTMENT SINK OR REMOVE LARGE PIECES OF COOKING EQUIPMENT TO ALLOW PROPER DISH WASHING IN ...