Effective sanitization methods employed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Garlic and oil mix and cooked noodles under food table were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Light Bulbs Protective Shielding
Observation: Light bulbs in kitchen rear storage area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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02/19/2016 | Routine | |
The following violations cited during routine inspection of Oct 19, 2015 have been successfully corrected:
0800 (Employee Health)
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Kitchenware and Tableware (repeated violation)
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
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10/29/2015 | Follow-up | |
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus Provided FDA Forms 1B in English, Spanish, Chinese, and Vietnamese.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Expired milk observed in bar cooler.
Correction: Ensure food is safe and unadulterated.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods prepared in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. No detectable sanitizer concentration observed.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of cutting boards used to cut raw chicken and a staniless steel bowl were not observed sanitized
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Kitchenware and Tableware
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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10/19/2015 | Routine | |
The following cooling methods were discussed with the operator: reduce size of product, use of shallow metal pans, ice bath and stirring the product while cooling, ice wands, use of ice wands and the cooling parameters of 135 degrees F to 70 degrees F within 2 hours and 135 degrees F to 41 degrees F within a total of 6 hours.Cooling charts and information was given to the operator during today's compliance inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Bagged sweet and sour chicken and raw beef were cold holding at improper temperatures, in the walk-in cooler ( bagged sweet & sour chicken- 44F-47F and raw beef-43F-45F). The operator rapidly cooled the TCS food items
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents (spacing was observed around the rear kitchen exit screen door and a the top portion of the kitchen installed walk-in cooler.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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07/10/2015 | Follow-up | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands ( a male cook was observed entering the kitchen from the outside, go to the cookline and then handle a single service food container without conducting handwashing upon entering the cookline). The manager addressed the employee about where and when handwashing is to be conducted, whenever cross contamination may have occurred.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints ( a male cook was observed without hair restraints on the cookline)
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
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils improperly stored between use ( rice scoops were observed stored in a heated container with the water temp of 119F ). Also noted were cleavers and knives stored between equipment on the cookline.
Correction: 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 135°F.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate ( prepared BBQ beef was observed cooling at room temperature on a rolling rack, by the rear exit door).
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Bagged cooked sweet and sour chicken pieces, stored by the walk-in cooler door, measured 45F-46F, during today's inspection. The bagged sweet and sour chicken pieces were cold holding at improper temperatures. The operator rapidly cooled the TCS food item.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) bagged sweet and sour chicken and cooked shrimp ( as stated by the manager: The TCS food items were prepared approx 2-3 days prior)in the 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the cookline Turbo Air maketable unit was observed torn.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: on the cookline refrigeration gaskets and the cookline maketable unit door handles and the front of the woks.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Insect Control Devices - Design and Installation
Observation: Insect control device is located in close proximity to the kitchen prep, storage and warewashing areas where dead insects may be impelled or fall ( a few flies were noted in the kitchen during today's inspection).
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents (spacing was observed around the rear kitchen exit screen door and a the top portion of the kitchen installed walk-in cooler.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors under the cookline equipment were noted with an accumulation of old food debris and grease.
Correction: 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.
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06/30/2015 | Routine | |
The operator is utilizing time-in-lieu of temperature for holding of cooked rice and prepared chicken products on the cookline and documenting times and the use of smaller portions of garlic-in-oil on the cookline on ice was also discussed at this time. Cooling parameters and methods were again discussed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Garlic-in-oil, on the cookline was cold holding at improper temperatures (garlic-in-oil-64F). The operator rapidly cooled and refrigerated the food product.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the cookline Turbo Air maketable unit were observed torn.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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04/28/2015 | Follow-up | |
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy (FDA Form 1B) during today's inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination ( multiple containers of raw chicken were observed stored above raw beef in the walk-in cooler).
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils improperly stored between use ( Cleavers and knives were noted stored between equipment on the cookline)
Correction: 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 135°F.
- Cooling Methods
Observation: The methods used for cooling were not adequate ( racked sheet pans of Peking duck and prepared pork products were observed cooling at room temperature, by the rear screen back door).
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Spring rolls, raw chicken and cooked shrimp in the cookline maketable units, garlic-in-oil, (on the cookline), meat filled dumpling (wait/expo area) and prepared bagged General Tso's chicken (WIC) were cold holding at improper temperatures. The operator rapidly cooled and refrigerated the food products.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) egg rolls in the walk-in cooler were 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.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the Kenmore reach-in freezer.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the cookline Turbo Air maketable unit were observed torn.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents ( the screen back door was observed with spacing around the door-the screen door was not secured)
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Old food debris were observed on the floor under the cookline equipment.
Correction: 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.
- Critical: Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials found in the food establishment ( three cans of Raid insecticide sprays were observed stored on a shelf over the kitchen handsink). The operator discarded the spray cans
Correction: Remove unnecessary poisonous or toxic materials.
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04/14/2015 | Routine | |
The operator stated that they will continue to document the cooling, hot & cold holding temperatures of TCS food products ( a digital probe thermometer was available to monitor TCS food product temperatures).
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the Kenmore reach-in freezer
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
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02/20/2015 | Follow-up | |
There were a few containers noted stored directly on the floor on the cookline. There were no floor storage of food product containers in the walk-in cooler, noted at this time.
Risk Control plans to discussed and signed 1/12/15, and subsequent submission of documentation to the Health Department. The follow-up inspection to occur on/about 30 days (2/5/15). Hnadouts of Chinese handwashing signs, cooling guidance, and temperature logs were issued at this time.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties ( multiple TCS food products were held at room temperature throughout the cookline and prep areas, direct floor storage of TCS food products in the walk-in cooler and a calibrated probe thermometer was not available during today's inspection)
Correction: Train all employees in food safety as it relates to their assigned duties.
- Person in Charge (repeated violation)
Observation: Poor handwashing procedures observed ( a male cook was observed washing his hands at the 3 compartment sink multiples times during eggroll preparation).
Correction: Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
- Hands - Where to Wash (repeated violation)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing (a male cook/prep worker was observed washing his hands at the three compartment sink, during today's inspection)..
Correction: 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.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor ( food containers were observed stored directly on the floor under the shelves in the walk-in cooler).;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Containers of General Tso's chicken and prepared white rice on the side shelf on the cookline garlic in oil & a container of white sauce ( chicken broth based mixture), on the cookline were cold holding at improper temperatures. ( Genl Tso's chicken-99F, 101F, prepared white rice-67F, garlic in oil-67F and white sauce-74F). The operator rapidly reheated the TCS food products and rapidly cooled the garlic in oil mixture).
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the Kenmore reach-in freezer
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: cookline hood filters.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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01/09/2015 | Follow-up | |
The operator provided a chlorine test strips and an Employee Health policy (FDA Form 1B) during today's inspection. A discussion on the creation of Rick control plans for cold holding of TCS food products, handwashing procedures, and storage of TCS food products also occurred at this time. ServSafe test information was also issue to the person-in-charge at this time.
- Person in Charge
Observation: Poor handwashing procedures observed ( a male cook was observed washing his hands at the 3 compartment sink multiples times during eggroll preparation).
Correction: Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties ( multiple TCS food products were held at room temperature throughout the cookline and prep areas, direct floor storage of TCS food products in the walk-in cooler and a calibrated probe thermometer was not available during today's inspection)
Correction: Train all employees in food safety as it relates to their assigned duties.
- Hands - Where to Wash (repeated violation)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing (a male cook/prep worker was observed washing his hands at the three compartment sink, during today's inspection)..
Correction: 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.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils( open employee drinks were observed on the cookline and prep area)
Correction: Employees may drink from a closed beverage container 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.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils ( open employee drink containers were observed in the rear prep and cookline areas).
Correction: Employees may drink from a closed beverage container 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.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use ( Cleavers were observed stored between the wall and a cookline prep table)
Correction: 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 135°F.
- Linens and Napkins - Use Limitation (repeated violation)
Observation: Linens in contact with food ( napkins were observed as covering for the cooked General Tso's chicken and cooked white rice on the cookline and prep area.
Correction: Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor ( food containers were observed stored directly on the floor under the shelves in the walk-in cooler).;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: A sheet pan of prepped mushrooms was observed placed on top of a partially filled garbage can in the prep area.
Correction: Protect food from miscellaneous sources of contamination.
- Thawing
Observation: Large pieces of raw beef were observed thawing at room temperature on the rolling rack, before the walk-in cooler in the kitchen.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Large containers of cooked white rice and prepared General Tso's chicken, stored on the lower shelf of the prep table and on shelves on the cookline, were observed being held at ambient air room temperatures
Correction: multiple TCS food products on th eleft side of the top cold rail and in the interior of a cookline Turbo Air maketable unit had food temperatures between46 degrees F- 56 degrees F- the operator stated the TCS food products were held < 4 hours, garlic-in-oil mixture were being held at room temperature on the cookline, and wontons at he wait/expo area were cold holding at improper temperatures. Food products were rapidly refrigerated.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the Kenmore reach-in freezer
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: cookline hood filters.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory on the cookline/prep/warewashing area ( there is only one sink in kitchen servicing the warewashing/prep and cookline areas)
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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12/19/2014 | Routine | |
Addl Temp: cooked rice (cooling)-79F-80F, raw shrimp-40F/41F, raw beef-41F
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands ( a male food worker was observed touching his face with his gloved hands and then prep raw vegetables with the same gloved hands).
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils improperly stored between use ( cleavers were observed stored between equipment and the wall, on the cookline).
Correction: 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 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Garlic in oil on the cookline, diced & strips of pork, a cut tomato, raw chicken on the cookline maketable unit and tofu, and bagged sweet & sour chicken pieces in the walk-in cooler were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: Soiled cardboard shelf liners were observed on the bottom shelf of the cookline prep table
Correction: the cardboard liner is not corrosion resistant, nonabsorbent, and/or smooth.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the kitchen Kenmore reach-in freezer..
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Insect Control Devices - Design and Installation
Observation: Insect control device is located over the warewashing area where dead insects may be impelled or fall onto clean sanitized dishware/utensils/glassware.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory along the cookline/prep line.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Employee Accommodations, Designated Areas
Observation: Employee personal jackets were observed stored on the take-out and single service pans in the rear storage area.
Correction: Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: A working container of degreaser, by the warewashing machine, is not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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09/10/2014 | Routine | |
All other previously cited violations have been corrected at this time.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: diced pork and pork strips on the top rail of the cookline maketable unit was observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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05/30/2014 | Follow-up | |
Addl Temp: white rice-153F, fried rice-173F/172F, raw chicken-41F, raw shrimp/raw pork-40F/40F, shredded chicken-42F
The operator provided a metal probe thermometer and chlorine test strips during today's inspection.
- Critical: Employee Health* (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing ( the male dishwasher was observed washing his hands at the pre-rinse sink, in the warewashing area).
Correction: 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE) (cooked diced pork was observed stored in the same container with raw beef on a stick, in the walk-in cooler).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use (knives were observed stored between the cookline equipment and a prep table and the wall, in the kitchen. Also a plastic bowl was observed in the ice tea, at the wait beverage area, in the kitchen)).
Correction: 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 135°F.
- Linens and Napkins - Use Limitation (corrected on site)
Observation: Napkins in contact with food (as a liner and covering for General Tso's chicken in the cookline maketable unit and as a covering for raw prepped vegetable on the cookline).
Correction: Cease use of napkins or paper towels with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Wontons in a container, in the expo area, diced pork pieces on the cookline maketable, General Tso's chicken, tofu, sweet and sour chicken and steak on a stick in the walk-in cooler were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory at the bar area handsink.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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05/21/2014 | Routine | |
The cook provided a time document for holding the General Tso's chicken and white rice at room temperature on the cookline( a discussion on the use of time-in-lieu of temperature and the requirement of documenting the time the food product is taken of out of temperature control, discard time and a written policy also occurred at this time).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cooked shrimp and bagged pork pieces/strips in/on the cookline maketable were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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01/13/2014 | Follow-up | |
Addl Temps: white rice-148F, small bagged shredded pork-39F, raw chicken-30F, sweet and sour chicken-40F, 40F.
The operator provided a metal probe thermometer and chlorine test strips during today's inspection. A discussion of the sue of time-in-lieu of temperature was also occurred at this time for those food products (ie General Tso's chicken, cooked rice...)that management has has a high turnover during a specific time period of approx 4 hours or less.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: An uncivered pan of cooked rice was observed stored under the woks of the cookline.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Bagged pork strips and cooked shrimp in the cookline maketable unit and General Tso's chicken and cooked white rice being held at room temperature were cold holding at improper temperatures (bagged pork strips- 46F-47F
Correction: cooked shrimp-44F
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory at the cookline/food processing area handsink.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Dressing Areas and Lockers - Designation
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions( employees outerwear were observed on top of single service items or hanging from the dry storage shelving unit)
Correction: Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
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01/03/2014 | Routine | |
The operator provided a metal probe thermometer and chlorine test strips during today's inspection. An Employee Health policy was issued and discussed with the manager during today's inspection.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands (male food worker entered the food processing area from outside the back door and then began cooking a food product without conducting handwashing prior to activity). The manager reviewed handwashing procedures with the food workers during today's inspection
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Linens and Napkins - Use Limitation (corrected on site)
Observation: Linens in contact with food. (pans of General Tso's chicken stored on a shelf, on the cookline).
Correction: Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
- Cooling Methods
Observation: The methods used for cooling were not adequate (large pans of cooked white rice were observed cooling at ambient air room temperatures in the food processing area).
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: General Tso's chicken in pans being held at ambient air temperature on the cookline side shelf, diced pork and cooked shrimp in the cookline maketable unit and garlic in oil on the cookline seasoning table were observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the bar sliding door cooler, where dairy products are stored).
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
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09/03/2013 | Routine | |
Cooling parameters and procedures were again discussed with the person-in-charge.
No violation noted during this evaluation. | 05/14/2013 | Follow-up | |
The facility's person-in-charge/manager, "Jimmy" Nghia Quach, paid cash ($40) for the 2014 permit renewal, during today's inspection 4/30/2013. Re-inspection within 10 days
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils (open employee drink glasses were observed on the cookline).
Correction: Employees may drink from a closed beverage container 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination raw chicken on a sheet pan was observed stored above raw beef product on a rolling rack in the kitchen/food processing area).
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor ( food products in the walk-in freezer and in the walk-in cooler were observed stored directly on the floor and under the unit(s) shelving units).;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Cooling* (corrected on site)
Observation: Cooked white rice in a large pans were noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: General Tso's chicken was observed hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Multiple potentially hazardous food products in the appetizer maketable was observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the front bar handwash sink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Dressing Areas and Lockers - Designation
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions (employee outer wear was observed on the canned product in the rear storage area).
Correction: Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
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04/30/2013 | Routine | |
Notes:
Discussed and demonstrated proper sanitizing and proper hand washing procedures.
The walk-in cooler needs to get organized, all food must be sorted, wrapped and lifted off the floor (open cans).
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor in the walk-in cooler (tofu cheese, ground pork) and bulk food (sugar, starch) on the floor in the storage area.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
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12/14/2012 | Follow-up | |
All critical violations must be corrected within 10 days. Non-critical violations must be corrected within 30 days.
Notes:
The reach-in cooler next to dish wash machine is not supporting cold holding temperature of 41 F or less. Unit can only be used for non-potentially hazardous food items (ex. soy sauce).
Do not overload containers in top portion of left make-up table. Keep top portion covered when not in use.
All equipment must be sanitized after cleaning before use. Employee observed rinsing containers and utensils after use without using soap and sanitizer.
Single use gloves must be discarded, hands cleaned and new gloves put on between changing tasks.
Hands must be cleaned only in the hand washing sink using soap!!!
Wiping cloths must be kept in the sanitizing solution between use (50 - 100 ppm for chlorine).
The follow-up inspection will occur on December 12, 2012
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: The cut or damaged tea bag subject to contamination.
Correction: Prevent cross contamination by protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Cloths - Wiping Cloths - Use Limitation
Observation: The wiping cloths used with raw animal foods are stored with other in-use wiping cloths.
Correction: Ensure wet wiping cloths used with raw animal foods are kept separate from other cloths and are stored in a separate sanitize solution between use.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Gloves - Use Limitation
Observation: Single-use gloves while worn during multi-tasked food preparation.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor in the walk-in cooler (tofu cheese, ground pork) and bulk food (sugar, starch) on the floor in the storage area.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Won ton and shredded roasted pork cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: cutting board, knives, metal containers. Employee failed to wash and sanitize properly after preparation of raw seafood.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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12/05/2012 | Routine | |
Notes:
* All violations corrected at time of inspection.
* Encourage and promote good hand washing practices to all food employees to ensure good hand hygiene.
* Anytime an employee switches a task or changes gloves they must wash their hands after removing gloves and prior to putting on new gloves.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
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02/13/2012 | Routine | |
Notes:
* All PHF's in make-up tables must be placed on ice baths or moved into the walk-in cooler to maintain an internal food temperature of 41 degrees or less during cold holding.
* Ensure all employees wash their hands every time they switch a task or switch gloves.
* Replace chlorine sanitizer every 4 hours and ensure it is at proper concentration using testing strips.
* All critical violations must be corrected within 10 days and all non-critical violations must be corrected within 30 days.
* A follow up inspection will take place on or around 2-21-12.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Cooling*
Observation: White rice, and general tso's chicken noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from ingredients at ambient temperature 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Shell eggs, cooked shrimp, cooked chicken, and cooked pork are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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01/31/2012 | Routine | |
All non-critical violations must be corrected within 30 (thirty) days. The critical violation was corrected during inspection.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Ice Used as Exterior Coolant - Prohibited as Ingredient
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Two open cans with chestnuts stored on the kitchen floor.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, or other debris on the following nonfood-food contact surfaces: ventilation hood.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Light Bulbs Protective Shielding
Observation: Light bulb above cooking line is broken.
Correction: Replace light bulb with a coated or shatter-resistant bulb.
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01/20/2011 | Routine | |
All violations have been corrected. Facility has good sanitation and temperature control practices.
No violation noted during this evaluation. | 11/03/2010 | Follow-up | |
All critical violations must be corrected immediately. Non-critical violations must be corrected within 30(thirty) days.
The follow-up inspection will occur on/or about November 9, 2010
- Cloths - Wiping Cloths - Use Limitation
Observation: The wiping cloths used with raw animal foods are stored with other in-use wiping cloths.
Correction: Ensure wet wiping cloths used with raw animal foods are kept separate from other cloths and are stored in a separate sanitize solution between use.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in the Walk-in Freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: All raw food of animal origin in the top portion of prep unit cold holding at improper temperatures
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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ventilation hood.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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10/25/2010 | Routine | |
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