Sales Lead
- Thread starter dodsonish
- Start date
dodsonish
Grease Police President
It is good to see we still have the oriental hood clean special going, all you can clean for $285,
dodsonish
Grease Police President
Remember you are certified so that means you have to do good work right?
It means I know how to do good work, not necessary that I have to do it.
Scott Stone
New member
Well, there is certifed and certifiable...
Lou hoods&more
New member
there are so many ways to go with this.......i think the voice belongs to a Korean female (daa).....late 40's-mid 50's she's 5ft-scratch that she's 4ft something. but the big question is how big is the "Datsun" ?? you have to clean?
Russ Spence
Commercial Pressure Wash Expert
da price iz two hi
Alexy
Active member
U ceen today helt man come inspect I got big prollem you help me fix??
This was an actual quote from the man
here is the health man's report
Violations:
A summary of the violations found during the inspection are listed below.
Code Observation / Corrective Action
0140 Critical Improper handwashing procedures observed. Observed employees wash hands at 3-compartment sink with cold water, no soap, and for less than 20 seconds.
Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
0170 A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing. Employees rinse hands at 3-compartment sink.
Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
0220 Corrected During Inspection Critical An employee is drinking from an uncovered container in the food preparation area.
Employees may drink from a closed beverage container with a straw if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
0380 Corrected During Inspection Critical Repeat Food from damaged packaging offered for sale or service. Dented can of strawberry sauce in walk in cooler. (discarded)
Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
0450 C Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Bowl or utensil without handle used to dispense bulk food items.
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
0470 Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Shell eggs stored over produce in the walk in cooler. Raw meats stored over cans of soda in walk in cooler.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
0470 Corrected During Inspection Critical Unwrapped or uncovered breading in dry storage area and prep shelving in kitchen area.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
0470 A 4 Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: several food items in the walk in cooler and walk in freezer.
Store food in packages, covered containers, or wrappings.
0550 Corrected During Inspection Repeat Dispensing utensils improperly stored between uses. Utensils stored in water at 110F.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140°F and the container.
0570 Wiping cloths improperly stored between use. Wet wiping cloth stored on prep table. Wiping cloths stored in water without sanitizer.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
0800 Corrected During Inspection Critical Fried rice in the walk in cooler in large container noted not being adequately cooled to prevent the growth of harmful bacteria. Rice cooked on 7/12/2006 at 61F IT and 39F ST. (discarded)
Cool potentially hazardous foods from 140°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
0810 Food containers for cooling food are arranged so as not allow for maximum heat transfer. Facility is cooling fried rice in large container which does not effectively cool foods at the appropriate time allowed.
Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
0820 Corrected During Inspection Critical Fried rice in walk in cooler at 61F IT - cold holding at improper temperatures (discarded).
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F (45°F) or below to inhibit the growth of harmful bacteria.
0820 Corrected During Inspection Critical Egg drop soup on steam table at 131F IT - hot holding at improper temperatures.
Rapidly reheat the food to 165°F and maintain at 140°F or above through the hot holding period.
1770 A Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: 1. can opener, 2. knives in storage above 3-compartment sink, 3. interior of ice machine, 4. heavily stained cutting board at left prep unit.
Clean and sanitize these surfaces for food contact.
1800 Repeat The following nonfood contact surfaces have accumulations of grime and debris: 1. dry storage shelf, 2. exterior of smoker next to wok station, 3. gaskets of prep units.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
2600 Repeat The outdoor refuse container is stored on absorbent material.
All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
3180 Repeat The following physical structures noted in need of cleaning: 1. floors under and around water heater and bulk food items in the dry storage area, 2. drain and plumbing under wok station, 3. floors under smoker next to the wok station.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
3200 Repeat Vent filters in the hood system are not being maintained in a clean condition.
Maintain hood system vent filters in a clean condition.
3220 Corrected During Inspection Repeat Mops not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
3300 Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
Comments:
Enforcement Policy: Having 3 or more repeat critical violations or having 10 or more repeat violations resulting from a combination of both critical and non-critical violations, places an establishment under enforcement which can result in revocation of health permit. Abbreviations: WIC-walk in cooler, WIF-walk in freezer, PP-pizza prep unit, SP-sandwich prep unit, RIC-reach in cooler, RIF-reach in freezer, ST-surface temperature, IT-internal temperature, PIC-person in charge, HH-hot holding, CH-cold holding.
This was an actual quote from the man
here is the health man's report
Violations:
A summary of the violations found during the inspection are listed below.
Code Observation / Corrective Action
0140 Critical Improper handwashing procedures observed. Observed employees wash hands at 3-compartment sink with cold water, no soap, and for less than 20 seconds.
Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
0170 A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing. Employees rinse hands at 3-compartment sink.
Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
0220 Corrected During Inspection Critical An employee is drinking from an uncovered container in the food preparation area.
Employees may drink from a closed beverage container with a straw if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
0380 Corrected During Inspection Critical Repeat Food from damaged packaging offered for sale or service. Dented can of strawberry sauce in walk in cooler. (discarded)
Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
0450 C Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Bowl or utensil without handle used to dispense bulk food items.
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
0470 Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Shell eggs stored over produce in the walk in cooler. Raw meats stored over cans of soda in walk in cooler.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
0470 Corrected During Inspection Critical Unwrapped or uncovered breading in dry storage area and prep shelving in kitchen area.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
0470 A 4 Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: several food items in the walk in cooler and walk in freezer.
Store food in packages, covered containers, or wrappings.
0550 Corrected During Inspection Repeat Dispensing utensils improperly stored between uses. Utensils stored in water at 110F.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140°F and the container.
0570 Wiping cloths improperly stored between use. Wet wiping cloth stored on prep table. Wiping cloths stored in water without sanitizer.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
0800 Corrected During Inspection Critical Fried rice in the walk in cooler in large container noted not being adequately cooled to prevent the growth of harmful bacteria. Rice cooked on 7/12/2006 at 61F IT and 39F ST. (discarded)
Cool potentially hazardous foods from 140°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
0810 Food containers for cooling food are arranged so as not allow for maximum heat transfer. Facility is cooling fried rice in large container which does not effectively cool foods at the appropriate time allowed.
Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
0820 Corrected During Inspection Critical Fried rice in walk in cooler at 61F IT - cold holding at improper temperatures (discarded).
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F (45°F) or below to inhibit the growth of harmful bacteria.
0820 Corrected During Inspection Critical Egg drop soup on steam table at 131F IT - hot holding at improper temperatures.
Rapidly reheat the food to 165°F and maintain at 140°F or above through the hot holding period.
1770 A Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: 1. can opener, 2. knives in storage above 3-compartment sink, 3. interior of ice machine, 4. heavily stained cutting board at left prep unit.
Clean and sanitize these surfaces for food contact.
1800 Repeat The following nonfood contact surfaces have accumulations of grime and debris: 1. dry storage shelf, 2. exterior of smoker next to wok station, 3. gaskets of prep units.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
2600 Repeat The outdoor refuse container is stored on absorbent material.
All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
3180 Repeat The following physical structures noted in need of cleaning: 1. floors under and around water heater and bulk food items in the dry storage area, 2. drain and plumbing under wok station, 3. floors under smoker next to the wok station.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
3200 Repeat Vent filters in the hood system are not being maintained in a clean condition.
Maintain hood system vent filters in a clean condition.
3220 Corrected During Inspection Repeat Mops not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
3300 Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
Comments:
Enforcement Policy: Having 3 or more repeat critical violations or having 10 or more repeat violations resulting from a combination of both critical and non-critical violations, places an establishment under enforcement which can result in revocation of health permit. Abbreviations: WIC-walk in cooler, WIF-walk in freezer, PP-pizza prep unit, SP-sandwich prep unit, RIC-reach in cooler, RIF-reach in freezer, ST-surface temperature, IT-internal temperature, PIC-person in charge, HH-hot holding, CH-cold holding.
Alexy
Active member
In all honesty the front customer area was spotless. The kitchen..well you can read... He gave us some glasses of water as we were working and there was stuff floating inside the glasses. I sent a guy down the street to import some gatorade from quick mart when we did that job (that took 6 hours by the way)