Jul 20, 2012 (Follow-up)

Jul 02, 2012 (Complaint)

• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaces(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  UNLABELED FOOD ITEMS.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Feb 09, 2012 (Follow-up)

Jan 27, 2012 (Routine)

• Management awareness; policy present
  The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. Employee Health Policy issued and discussed during the inspection. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS).
• Hands clean and properly washed
  Observed lack of proper handwashing before changing gloves by food preparation employees. Corrective action conducted during the inspection. (Corrected On Site)
• Food received at proper temperature
  Observed box of raw shell eggs received at 58F during the inspection. Corrective action conducted during the inspection, eggs discarded. (Corrected On Site)
• Food separated and protected
  Observed container of raw beef and raw chicken,stored above ready-to-eat food items located in the reach-in refrigeration units. Food items stored properly during the inspection. Observed open can of hoisin sauce stored on a shelf, containers of food stored on top of uncovered food items located in the kitchen area,all food items discarded during the inspection. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaces observed throughout such as; interior of refrigeration units and shelving, prep tables, knife rack and knives,food carts,food contact surfaces throughout. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper hot holding temperatures
  Hot food item(s) held at improper temperature(s), pan of chicken stored at room temperature 69F, noodles 113.9F. Chicken and noodles discarded during the inspection. (Corrected On Site)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). Food items stored at room temperature located in the kitchen area. All food items discarded during the inspection. (Corrected On Site)
• Proper cooling methods used; adequate equipment for temperature control
  Observed improper cooling methods of container of hot and sour soup cooling at room temperature and tightly covered. Soup discarded at call. (Corrected On Site)
• Approved thawing methods used
  Observed improper thawing of container of frozen shrimp, container stored on the floor under the 3-compartment sink. Container placed under running water to complete the thawing process during the inspection. (Corrected On Site)
• Thermometers provided & accurate
  No thermometer provided to check food temperatures. No thermometer in reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  Observed packaged food containers without identifying labels located on the food storage unit. Items discarded during the inspection. Observed unlabelled working food containers located in the kitchen area. (Corrected On Site)
• Contamination prevented during food preparation, storage, & display
  Observed unclean linen used to cover food items located in the kitchen standing reach-in refrigeration unit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Observed boxes of tofu, beef and chicken stored on the unclean kitchen floor. Boxes stored in the refrigeration unit during the inspection. (Corrected On Site)
• Personal cleanliness
  Observed food employees preparing food at the cooking unit without wearing proper hair restraints. Hair restraints provided during the inspection. (Corrected On Site)
• Wiping cloths: properly used & stored
  Observed heavily soiled wiping cloths used to clean food contact surfaces throughout. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Single-use/single-service articles: properly stored & used
  Single-service items unprotected at counter. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Observed cutting boards in poor repair in the kitchen area. Cutting boards replaced with new cutting boards during the inspection. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Excessive rust present on refrigeration food storage shelving units and prep table shelving units. Observed food containers and lids in poor repair. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  Thermometer not available to measure the hot water temperature nor chemical test strips to measure the concentration of the sanitizer. Three compartment improperly used and set-up while washing dishware,pots and pans. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Observed unclean non-food contact surfaces throughout the establishment such as; exterior of equipment, cooking equipment, equipment shelving, refrigeration fanguard covers, tables, counters, exterior of food equipment, air fans, racks, fryers, pipes, oven unit, wok, excessive grease build-up present,pipes throughout. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Hot & cold water available; adequate pressure
  No hot water (110 degrees Fahrenheit or above) at 3-compartment sink(s).No hot water (110 degrees Fahrenheit or above) at handwashing sink(s). Hot water temperature ranged from 61F-82F at call. Hot water tank repaired during the inspection final water temperature between 120-131F. (Corrected On Site)
• Plumbing installed; proper backflow devices
  Observed exhaust system, vents, hood, cooking units, walls, ceiling with excessive grease and dirt build-up present. Observed excessive smoke present from the hood system, hood fan in poor repair. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Observed excessive dirt and grease build-up present on walls, ceiling tiles, floors and vents, equipment fixtures throughout the establishment. Observed unclean cluttered areas throughout the establishment. Unclean lightshield covers, observed dead insects in the lightshield covers located in the kitchen area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Observed kitchen walls in poor repair. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)