- 4-102.11(B)(1) - --There are red chiles in a bag on the shelves in the cooking area. The bag is a plastic Walmart bag. The chiles are in direct contact with the plastic of the bag. Letting the owner know that these needs to be stored in a different container or bag so that they are not in contact with the plastic of the Walmart bag.
- KDA_3_30212 - --There are unlabeled items throughout the kitchen that were identified as salt, sugar, msg, garlic, soy, corn starch, herbs, chile sauce, and brown sugar.
- KDA_3_30412B - --There was a bowl in the rice as a scoop that has no handles or designated "grab here" location. The bowl is stored in the rice.
- KDA_3_30412F - --The rice scoop at the steamer in the buffet area is sitting in 71.2 F standing water.
- KDA_3_50115A - --There is chopped lettuce on the salad bar, and sushi on the buffet table. These are both in the cooling process as the lettuce was chopped approximately 2 hours prior to being temped and the sushi was made approximately 1 hour prior to being temped. The bowl of lettuce was sitting on top of the ice rather than being down in the ice to cool. The sushi had no temperature control on it. Speaking with owner about time as a control on the sushi. Spoke with him about how to properly cool the lettuce and push it down in the ice so it can cool better.
- KDA_3_50116A1 - --There are several items on the buffet tables that are not within proper hot holding temperatures. They are as follows: Egg Rolls - 121.2 F Onion Rings - 115.0 F Chicken on a Stick - 113.5 F Beef with Broccoli - 102.7 F Grilled Potatoes - 102.3 F Sweet and Sour Chicken - 101.8 F Fried Rice - 127.0 F Fried Zucchini - 100.4 F The owner said he had refilled these items within the past 45 minutes as the lunch rush was finishing up. He only keeps items during the lunch rush (11am - 2pm/230pm) and then anything left is discarded because he closes during the afternoon and cooks fresh for dinner. COS - was still at the establishment past this time. The owner discarded all items before 3pm.
- KDA_3_50116A2 - --There is a tub of sushi rice sitting out on the counter in the waitressing area. It is measuring 65.3 F. The owner said he made this rice last night and has had it out of the cooler since 1030am. It was approximately 155pm when the rice was found. COS - he immediately put it in the cooler upon request. Note - he does acidify his rice with a family recipe, but does not have a HACCP plan/pH meter/or other necessary documentation to verify the rice is shelf stable.
- KDA_3_50118A2 - --In the walk-in-cooler there is an open package of ready-to-eat smoked sausage that has no date marking. There is also an open package of ready-to-eat crab sticks, and crab rangoon wontons that have been wrapped but not yet fried. The owner said he opened the sausage Tuesday (12/1/15), opened the crab Sunday (11/29/15), and prepared the crab rangoon wontons today. He said he used the crab that was opened Sunday (11/29/15) to make these wontons. COS - he dated all items with the opening dates, and the wontons with the date of the crab meat used in their preparation.
- KDA_4_10111A - --There are Hefty 15 qt storage containers throughout the walk-in-cooler and reach-in-freezers with food stored inside in direct contact with the container. These containers are listed online as being used for, "Anything from photo albums to seasonal decor." Since there is no indication in the product description, nor markings on the containers indicating that these are food grade, letting the owner know he needs to line these containers with a food grade liner, or switch them out for different containers. The food in these containers includes rice, egg rolls, onions, and chicken. The sushi rice is in a Sterilite container with no markings indicating it is a food grade container. The rice is in direct contact with the container. Letting the owner know this container needs to be changed as well.
- KDA_4_20211A2 - --The lid to the sugar container in the waitressing area was cut by the establishment to make a whole in the center for easy scooping and for the spoon to stick out. Letting the owner know that the lid cannot be cut and have jagged edges as this does.
- KDA_4_60111A - --The vent hood has a buildup of grease and grime that is dripping down. The broccoli container has sticker residue on the outside that was identified as remaining from the original labeling at the time of purchasing the container. The herbs and sauce containers with the seasonings and spices have stickers from the original labeling on the containers remaining. The containers were cleaned prior to being used for these items. There is dried food splash/grime on the interior side of the make table lid. There is sticker residue on the outside of several containers storing food that was identified as remaining from the original labeling at the time of purchasing the container. The food containers in the walk-in-coolers and reach-in-freezers with sticker residue include: Rice, egg rolls, onions, and chicken. There are containers on shelves in the ware washing area. The owner said these are clean containers that are never used because he has more containers than he needs. These containers have sticker residue remaining on the outside of the containers. The large dry good storage containers for flour, sugar, and corn starch have a buildup of splash and debris on the lids.
- KDA_4_60111C - --There is dust buildup on the fans in the walk-in-cooler. The handles to the make table lids have grime on them. The doors inside of the make table have food splash on them. The shelves in the kitchen have an accumulation of splash and food debris on them. There are 12 old appearing rodent droppings and a dead roach on a shelf storing food in the kitchen cooking area.
- KDA_4_90311A - --There are boxes of foam cups and boxes of portion lids being stored directly on the floor in the storage room.
- KDA_4_90311B - --There are non-inverted and uncovered plates, bowls, and saucers in the buffet area. There are non-inverted and uncovered pans and dishes in the ware washing area.
- KDA_4_90311C - --There are styrofoam to-go containers on top of the ice machine that are outside of their original protective packaging, neither covered nor inverted.
- KDA_5_501113 - --The outside dumpster does not have a lid.
- KDA_6_20211A - --The light in the walk-in-cooler is not shielded. There are open containers of food here.
- KDA_6_20215A3 - --The back door has a gap approximately 1/4 to 1/2 inch wide at the top where sunshine can be seen shining through while the door is closed.
- KDA_6_30114 - --There are no hand washing signs posted at the hand sinks in the kitchen or restrooms. Corrected on Site (COS) - provided the owner with hand washing signs.
- KDA_6_50111 - --The walls and ceiling in the walk-in-cooler are chipping and breaking in places. There is paint peeling from the ceiling in the ware washing area.
- KDA_6_50112A - --There is splash and splatter on the walls behind the cooking area and the prep area in the kitchen. There is grime, grease, and food debris buildup underneath the cooking equipment. There are dead roaches on traps below the make table. There is mold on the walls and ceiling in the walk-in-cooler. There is food spill on the floor in the walk-in-cooler. There is mold on the wall around the dishwasher. There is grime buildup on the floor around the ware washing area.
- KDA_6_50119 - --The men's restroom door was propped open during the inspection. Cleaning and maintenance were not being performed.
- KDA_7_10211 - --The owner made a bucket of bleach water during the inspection to wipe down his counters in the kitchen. The bucket for the bleach water is unlabeled. Letting him know he needs to label this container with the chemical he puts inside.
- KDA_7_20111A - --In the women's restroom there is a spray can of air freshener directly next to/against the roll of paper towels. Letting the owner know the air freshener should be stored separately. In the ware washing area there is Safe Heat Fuel being stored directly next to/against Kabobs sticks for the chicken on a stick.
- KDA_7_20111B - --In the women's restroom there is a spray can of air freshener directly above a basket of napkins. Letting the owner know the air freshener should be stored separately.
- KDA_7_20711B - --There is a bottle of Tylenol stored in a basket directly above food spices and containers, and a food prep area.
- KDA_7_20911 - --There is lotion and Vitamin E body oil on a shelf above cups and glasses. There is a Vitamin C packet above a food prep area.
- KDA_Defacto - --50ppm chlorine in dishwasher. --Buffet Table 1: Lo Mein - 147.8 F Buffet Table 2: Egg Drop Soup - 144.5 F Steam Pot (Buffet Area): Rice - 154.7 F --Make Table: Cut Cabbage - 40.2 F Cooler below Make: Eggs - 36.7 F Chicken on counter - 44.7 F (Note, the owner said he has had this out 30-40 minutes while he prepped it for later use) Beef on counter - 43.9 F (Note, the owner said he had this out 30-40 minutes while he prepped it for later use Pepsi Cooler: Butter - 40.8 F Walk-in-Cooler: Sausage - 38.1 F --Ownership verified. --Strongly recommending that the owner implement time as a control on all buffet items that require temperature control. Approximately 75% of the items on the buffet today that require temperature control were not at the proper temperatures. Since he is already discarding the items within a 4 hour time limit, time as a control could work well for his establishment. Explained time as a control requirements, and emailed instructions on how to set it up and required documentation for time as a control. --The bleach bottle used to make sanitizer for wiping down counters in the kitchen says on the label "Do not use on silverware" but has other food contact surfaces that it is allowed to be used on listed. --The ice machine is not in use. --The owner provided chlorine test strips. --There are garbage cans being used to store msg, and rice. These food items are in their original containers inside of the cans. --There are no hand washing signs in the dish washing area. There is an unblocked route to the hand sink in the kitchen from the ware washing. The owner said he goes to there and washes his hands prior to putting clean dishes up. --There are single-use cashew and garlic containers being reused to store herbs and sauce. These containers are not recommended for reuse as they are not as durable and break down faster. --Wiping cloth bucket - 50ppm Chlorine
|
12/03/2015 | 28 | Regular | Out |
- 4-102.11(B)(1) - --REPEAT: In the reach-in-freezer in the ware washing area there is chicken/meat in a plastic walmart grocery bag. The food is in direct contact with the plastic of the bag.
- KDA_3_30412F - --REPEAT: The scoop for the rice in the buffet area is sitting in water that is measuring 74.2 F.
- KDA_3_50115A - --REPEAT: The chopped lettuce and chopped cantaloupe in the salad bar were prepared this morning. They are sitting on top of the ice in the salad bar, rather than sitting down in the ice to be cooled down.
- KDA_3_50116A1 - --REPEAT: There are three items on the buffet steam tables that are not within proper hot holding temperatures. They are as follows: Chicken on a Stick - 129.0 F Sweet and Sour Chicken - 105.9 F Fried Zucchini - 124.1 F The owner said he had just finished cooking items and putting them on the buffet within the past 15 minutes and the earliest any of these items would have been put out would have been an hour previously, as he does not start cooking until 1045am and it was only 1130am when the temperatures were taken. When asked about time as a control, the owner said he has not set this up and just keeps track of when he puts items out mentally. Corrected on Site (COS) - The restaurant closes at 230pm and its regular practices are to discard items and prepare fresh for dinner. Any of these items that are left will be discarded when they close at 230pm after lunch is over. As noted during the previous inspection - strongly recommending time as a control for all items on the buffet.
- KDA_3_50116A2 - --REPEAT: The sushi rice was sitting out on the counter when the inspection began. It is measuring 69.6 F. The owner said it had been out since 9am at the earliest. It was approximately 1140am when the temperature was taken. COS - the rice was put into the cooler.
- KDA_4_10111A - --REPEAT: There are Hefty storage containers in the walk-in-cooler and the reach-in-freezer in the ware washing area. These containers are being used to store egg rolls and chicken. The food is in direct contact with the containers and there are no markings on these containers indicating they are food grade, and when checked online the containers are listed as being ideal for "Anything from photo albums to seasonal decor." The container of egg rolls in the walk-in-cooler has plastic wrap on the bottom of the containers and partially up the sides, but the egg rolls are still touching the sides of the container higher up. The containers in the freezer do not appear to be lined at all.
- KDA_4_60111A - --REPEAT: The vent hood has a buildup of grease and grime that is dripping down. Note - the owner has started working on cleaning this. The broccoli container has sticker residue on the outside that was identified as remaining from the original labeling at the time of purchasing the container. The herbs and sauce containers with the seasonings and spices have stickers from the original labeling on the containers remaining. The containers were cleaned prior to being used for the items currently stored in them. There is dried food splash/grime on the interior side of the make table lid. There is sticker residue on the outside of several containers storing food that was identified as remaining from the original labeling at the time of purchasing the container. The food containers in the walk-in coolers and reach-in-freezers with sticker residue include egg roll containers and chicken containers. The large dry storage containers for flour, sugar, and corn starch have a buildup of splash and debris on the lids and around where the container opens up to the exposed food inside.
- KDA_4_60111C - --REPEAT: The shelves in the kitchen have an accumulation of splash and food debris on them.
- KDA_5_501113 - --REPEAT: The outside dumpster does not have a lid.
- KDA_6_20215A3 - --REPEAT: The back door has a gap approximately 1/4 to 1/2 inch wide at the top where sunshine can be seen shining through while the door is closed.
- KDA_6_50111 - --REPEAT: The walls and ceiling in the walk-in-cooler are chipping and breaking in places. There is paint peeling from the ceiling in the ware washing area.
- KDA_6_50112A - --REPEAT: There is grease, grime, and food debris build up below and behind cooking equipment in the kitchen.
- KDA_6_50119 - --REPEAT: The men's restroom door is propped open. Cleaning and maintenance are not being performed.
- KDA_7_10211 - --REPEAT: There is an unlabeled red bowl in the sink in the waitressing area. This was identified as bleach water to wipe down tables with. Let the owner know that any containers chemicals are placed into always must be labeled. This was not labeled during the inspection.
- KDA_7_20911 - --REPEAT: There is personal use lotion and Vitamin E body oil on a shelf above cups, glasses, and silverware in the waitressing area.
|
12/23/2015 | 15 | Follow-up | Out |
Restaurant representatives - add corrected or new information about BEST OF THE ORIENT (THE), 114 E LINCOLN, WELLINGTON, KS »