Certified food manager (CFM) present. Previous violations corrected. Active managerial control observed. Facility organized and clean. Spoke with CFM regarding expired permit. Notice of Renewal to be mailed.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Garlic-in-oil cold holding at improper temperatures of 79°F on the wok stove prep table in the kitchen.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Single-Service and Single-Use, Characteristics*
Observation: Observed use of non food-grade take-out shopping bags in the reach down freezer chest as a single-use/single-service food contact material.
Correction: Discontinue use of the non food-grade take-out shopping bags as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination in the kitchen and the wait station.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: 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.
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08/24/2015 | Routine | |
Permit displayed. Certified food manager not present. Person in charge demonstrated sufficient knowledge regarding cold holding and food temperatures. Facility well maintained and clean.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Male employee observed wrapping a container of vegetables in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Potato starch in an open, white paper bag, stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) sweet and sour chicken, gener tso chicken and the egg rolls in the walk-in refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: the vegetable peeler, the vegetable crinkler and the paring knife.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Carry-out single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
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03/18/2015 | Routine | |
Opening inspection. All equipment is new. Lighting results measured in foot candles Food prep- 50, Dish washing area- 28, WIR- 10, Cook's line- 30. Provided educational materials in employee health and training requirements written in Chinese. Wash, rinse, and sanitize all equipment and tableware prior to use. Health Permit issued upon receipt of certificate of occupancy.
No violation noted during this evaluation. | 07/25/2014 | Pre-Opening | |
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