China Food Monarch, #102 - 2077 Lynnhaven Parkway, Virginia Beach, VA - Restaurant inspection findings and violations

Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.



Business Info

Restaurant: China Food Monarch
Address: #102 - 2077 Lynnhaven Parkway, Virginia Beach, Virginia
Phone: (757) 471-2881
Total inspections: 30
Last inspection: Oct 13, 2009

Restaurant representatives - add corrected or new information about China Food Monarch, #102 - 2077 Lynnhaven Parkway, Virginia Beach, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0080 - Corrected During Inspection Critical 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 or Hepatitis A virus.
  • 0830 - Critical The prepared ready-to-eat (RTE) potentially hazardous foods in the refrigeration unit is not properly dated for disposition.
  • 0640 - Corrected During Inspection Food is subject to environmental sources of contamination during preparation.
  • 0570 - Repeat Wiping cloths improperly used.
  • 1580 - The cutting board(s) along the prep table is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
October 13, 2009Routine23Details / Comments
  • 0380 - Corrected During Inspection Critical Repeat Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 1060 - Repeat The nonfood contact surface of the cardboard shelving is not corrosion resistant, nonabsorbent, and/or smooth.
  • 2010 - Clean equipment/utensils were found stored at the waste line under three compartment sink/between piping and walls.
  • 3220 - Mops not hung up to air dry.
July 09, 2009Routine14Details / Comments
  • 0060 - Critical Repeat The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0550 - Repeat In-use utensils improperly stored between use.
  • 0550 - Corrected During Inspection Repeat Dispensing utensils improperly stored between uses.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0570 - Repeat Wiping cloths improperly used.
  • 0850 - Critical Cooked chicken (general tsaos chicken) for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  • 0960 1 - Corrected During Inspection Critical The food contact surface of the box top is not safe.
  • 1060 - Corrected During Inspection Repeat The nonfood contact surface of the towel under cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
May 18, 2009Follow-up34Details / Comments
  • 0060 - Critical Person in charge is unable to demonstrate knowledge of the regulations to the regulatory authority representative.
  • 0070 - Repeat Poor handwashing procedures observed.
  • 0070 - Repeat Employees are not properly trained in food safety as it relates to their assigned duties.
  • 0070 - Repeat Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  • 0070 - Repeat Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
  • 0160 - Critical Repeat 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.
  • 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.(Scoop no handle dispensing cooked rice)
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: vegetables,items, prep anf grill line.
  • 0550 - Repeat Dispensing utensils improperly stored between uses.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor.
  • 0800 - Critical Fried rice noted not being adequately cooled to prevent the growth of harmful bacteria.
  • 0810 - Corrected During Inspection The methods used for cooling were not adequate.
  • 0810 - Corrected During Inspection Food containers for cooling food are arranged so as not allow for maximum heat transfer.
  • 0820 A 2 - Critical Potentially hazardous foods cold holding at improper temperatures
  • 1450 - Prep refrigerator is not maintaining potentially hazardous foods 41F or below.
  • 2310 - Corrected During Inspection Critical The handwashing facility located at the rear of store is blocked, preventing access by employees for easy handwashing.
March 24, 2009Routine77Details / Comments
  • 0550 - Corrected During Inspection Repeat Dispensing utensils improperly stored between uses.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 1060 - Corrected During Inspection The nonfood contact surface of the cardbaord shelving, cardboard stand is not corrosion resistant, nonabsorbent, and/or smooth.
  • 2010 - Corrected During Inspection Clean equipment/utensils were found stored at the waste line under three compartment sink/handsink.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory at prep table.
December 19, 2008Routine05Details / Comments
  • 0050 - Critical The person in charge was not available at the time of inspection.
  • 0070 - Poor handwashing procedures observed.
  • 0070 - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
  • 0070 - Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food.
  • 0160 - Critical 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. (Failed towah hands while handling different types of raw meat simultaneously)
  • 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses.
  • 0850 - Critical Fried rice for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. (Observed larger container of rice sitting at room temperature while smaller bowl being used to scoop out fried rice for time control. No refrigeration used for larger container/new times not being marked)
September 15, 2008Routine32Details / Comments
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.
  • 0790 - Repeat Improper methods used to thaw raw shrimp..
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Rear door in state of disrepair.
May 29, 2008Routine22Details / Comments
  • 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.
  • 0470 A 4 - Corrected During Inspection Observed the following food was observed stored without being in packages, in covered containers, or wrapped: egg rolls, cooked chicken.
  • 0820 2 - Corrected During Inspection Critical Cooked egg rolls cold holding at improper temperatures
  • 1320 - Corrected During Inspection The temperature measuring device located in low boy freezer is not easily readable.
  • 1450 - Low boy refrigerator is not maintaining potentially hazardous foods 41F or below.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
February 06, 2008Routine24Details / Comments
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0470 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.
  • 0560 - Repeat Napkins in contact with food.
  • 0570 - Wiping cloths improperly stored between use.
  • 0790 - Corrected During Inspection Improper methods used to thaw poultry in prep sink.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.
  • 1060 - Corrected During Inspection Repeat The nonfood contact surface of the egg crates and cardboard is not corrosion resistant, nonabsorbent, and/or smooth.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
November 01, 2007Routine35Details / Comments
  • 0220 - Corrected During Inspection Critical Repeat In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0240 - Corrected During Inspection Repeat Employees observed working in the food service area without proper hair restraints.
  • 0470 - Critical Unwrapped or uncovered food in the refrigeration unit/freezer unit..
  • 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0550 - Repeat Cooked rice serving utentsil improperly stored between use.
  • 0560 - Repeat Napkins in contact with food.
  • 0820 - Corrected During Inspection Critical Repeat Potentially hazardous foods upper section of prep refrigerator cold holding at improper temperatures.
  • 0830 - Critical Repeat The prepared ready-to-eat foods in the refrigeration unit is not properly dated for disposition.
  • 1060 - Corrected During Inspection Repeat The nonfood contact surface of the shelf lined with egg crates is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1570 - Vent hood filters removed for cleaning during cooking.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Screen door in poor repair.
August 07, 2007Routine46Details / Comments
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  • 0220 - Critical Repeat In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0480 - Unlabeled food containers.
  • 0560 - Napkins in contact with food.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 0820 - Corrected During Inspection Critical Repeat Fried rice and chicken cold holding at improper temperatures.
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 1060 - The nonfood contact surfaces of egg flats and cloth beneath cutting surfaces not corrosion resistant, nonabsorbent, and/or smooth.
  • 1580 - The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 3260 - Repeat Employees are not using the dressing rooms or lockers provided.
May 23, 2007Routine48Details / Comments
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0550 - Repeat Dispensing utensils improperly stored between uses.
  • 0570 - Wiping cloths improperly stored between use.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 0790 - Corrected During Inspection Improper methods used to thaw poultry.
  • 0820 - Critical Repeat Rice hot holding at improper temperatures.
  • 0820 - Critical Repeat Pork cold holding at improper temperatures.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of food.
  • 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  • 2000 - Single service items observed unprotected from contamination.
  • 2890 - Light bulb in the walk-in refrigerator is not shielded, coated, or otherwise shatter-resistent.
  • 2920 - Toilet room door is not tight fitting. and/or provided with a self- closing door
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3050 - No waste receptacle provided at handwashing lavatories in the kitchen.
  • 3080 - Less than 10 foot candles of light was noted in the walk-in refrigerator.
  • 3220 - Repeat Mops not hung up to air dry.
March 15, 2007Routine314Details / Comments
  • 0220 - Critical In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the refrigeration and freezer units.
  • 0470 - Critical Repeat Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 0810 - The methods used for cooling cooked rice were not adequate.
  • 0820 - Critical Repeat Raw chicken and rice cold holding at improper temperatures.
  • 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
  • 3260 - Corrected During Inspection Employees are not using the dressing rooms or lockers provided.
November 29, 2006Routine44Details / Comments
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the walk-in unit.
  • 0470 - Critical Repeat Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 0550 - Dispensing utensils improperly stored between uses.
  • 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor.
  • 0820 - Critical Repeat Food cold holding at improper temperatures.
  • 0840 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit was not discarded by the ""consume by"" date.
  • 1450 - Equipment not holding PHF at proper temperature.
  • 1730 - The thermometer on the equipment is not in good repair and/ or not accurate in the range of use.
  • 1750 - Single-service items were observed reused for the storage of food.
  • 1800 - The nonfood contact surface of the equipment has accumulations of grime and debris.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 3180 - Wall in the kitchen noted in need of cleaning.
  • 3220 - Repeat Mops not hung up to air dry.
August 29, 2006Routine310Details / Comments
  • 0240 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
  • 0470 - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw chicken stored over buckets of sauce.
  • 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered open packaged food in the storage area.
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition. Spring rolls in the low-boy unit marked "today" instead of actual consume by date.
  • 0840 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) food such as spring rolls in the refrigeration unit is not properly dated for disposition.
  • 1320 - Corrected During Inspection There was no temperature measuring device located in the low-boy unit.
  • 3220 - Corrected During Inspection Repeat Mops not hung up to air dry.
May 23, 2006Routine33Details / Comments
  • 0450 C - Corrected During Inspection Bowl or utensil without handle used to dispense food.
  • 0470 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw chicken stored over sauce in the walk-in unit.
  • 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the storage area.
  • 0820 - Corrected During Inspection Critical Repeat Potentially hazardous food cold holding at improper temperatures.
  • 2000 - Corrected During Inspection Repeat Single service items observed unprotected from contamination.
  • 3220 - Corrected During Inspection Mops not hung up to air dry.
February 07, 2006Routine--Details / Comments
  • 0160 - Critical 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. Food employee failed to wash hands before returning to cook.
  • 0470 - Critical Unwrapped or uncovered food in the kitchen area.
  • 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0550 - Dispensing utensils in the bulk food container improperly stored between uses.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 0620 - Corrected During Inspection Food stored next to handsink and is subject to splash.
  • 0620 - Corrected During Inspection Food stored under other sources of contamination. A dripping single service container was stored above hot soup.
  • 0820 - Critical Repeat Raw shell eggs and pork stored in room temperature cold holding at improper temperatures.
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 1750 - Single-service items were observed reused for the storage of food.
  • 2000 - Single service items observed unprotected from contamination.
November 17, 2005Routine45Details / Comments
  • 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken stored over raw shrimp.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0800 - Critical Fried chicken noted not being adequately cooled to prevent the growth of harmful bacteria. It was still 76 degrees Fahrenheit 2.5 hours after cooking.
  • 0810 - Repeat The methods used for cooling chicken were not adequate.
  • 0820 - Critical Repeat Cooked pork cold holding at improper temperatures.
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  • 2730 - Repeat The refuse container used to store refuse has no drain plug.
  • 2930 - Corrected During Inspection Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
September 09, 2005Routine--Details / Comments
  • 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0240 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
  • 0470 - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw beef stored over sauce.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor in the walk-in refrigerator.
  • 0820 - Corrected During Inspection Critical Repeat Fried rice, raw beef, and beans and oil cold holding at improper temperatures.
  • 0960 2 - The food contact surface of the cardboard box holding the crispy noodles is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  • 1800 - Repeat The nonfood contact surface of the hood has accumulations of grime and debris.
  • 1900 - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces.
  • 2310 - Corrected During Inspection Critical The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
  • 2730 - Repeat The refuse container used to store refuse/recyclables has no drain plug.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. The back door is not tight fitting.
  • 3200 - Corrected During Inspection Repeat Vent filters in the hood system are not being maintained in a clean condition.
June 23, 2005Routine58Details / Comments
  • 0060 - Critical Repeat A person who can demonstrate knowledge is not available.
  • 0160 - Critical Repeat 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.
  • 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
  • 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the refrigeration units.
  • 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Chicken stored over shrimp.
  • 0480 - Repeat Unlabeled food container.
  • 0560 - Napkins in contact with food (eggrolls).
  • 0570 - Wiping cloths improperly stored between use.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination. Food stored next to the hand sink.
  • 0790 - Improper methods used to thaw chicken
  • 0810 - Repeat The methods used for cooling were not adequate. Chicken was cooling at room temperature in a deep pan.
  • 0820 - Critical Repeat Pork and egg drop soup cold holding at improper temperatures.
  • 1550 - Repeat The kitchen hand sink is not sealed to adjoining equipment or walls.
  • 1750 - Repeat Manufacturer and single use containers were observed reused for the storage of foods.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: multi-use gloves.
  • 1800 - Repeat The nonfood contact surfaces of the hood and refrigerator gaskets have accumulations of grime and debris.
  • 2730 - Repeat The refuse container used to store refuse has no drain plug.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. The back door is propped open.
  • 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
  • 3220 - Mops not hung up to air dry.
  • 3260 - Repeat Employees are not using the dressing rooms or lockers provided. Personal belongings stored with food.
  • 3460 - Critical Repeat Medicines are stored with food.
  • 3480 - Critical Repeat First Aid Supplies are not being stored in a kit or container
May 19, 2005Follow-up--Details / Comments
  • 0060 - Critical A person who can demonstrate knowledge is not available.
  • 0160 - Critical 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.
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans).
  • 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Chicken stored over shrimp.
  • 0470 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Cooked chicken stored in a box that raw chicken came in.
  • 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the refrigeration units.
  • 0480 - Repeat Unlabeled food container.
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination. Cooked chicken stored next to the hand sink, allowing for splash onto the food.
  • 0800 - Critical Fried chicken noted not being adequately cooled to prevent the growth of harmful bacteria. It was 75 degrees Fahrenheit four hours after being cooked.
  • 0810 - Repeat The methods used for cooling were not adequate. Chicken was cooling at room temperature in a deep pan.
  • 0820 - Critical Repeat Raw chicken, cooked chicken, and garlic and oil mixture cold holding at improper temperatures.
  • 0820 - Critical Repeat Fried chicken and fried rice hot holding at improper temperatures.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) pork in the refrigeration unit is not properly dated for disposition.
  • 0960 2 - The food contact surface of the paper menu is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  • 1060 - Corrected During Inspection The nonfood contact surface of the cardboard lining the side of the wok line is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1150 - Repeat The nonfood contact surface of the foil lining the sides of the lowboy freezer is not designed or constructed to be easily cleanable.
  • 1550 - The kitchen hand sink is not sealed to adjoining equipment or walls.
  • 1730 - The thermometer on the lowboy freezer is not in good repair and/ or not accurate in the range of use.
  • 1750 - Repeat Manufacturer and single use containers were observed reused for the storage of foods.
  • 1800 - Repeat The nonfood contact surface of the hood has accumulations of grime and debris.
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: a sauce pan.
  • 2260 - Critical Repeat Observed the water supply line for the dipper well extending below the flood rim level of the dipper well.
  • 2730 - Repeat The refuse container used to store refuse has no drain plug.
  • 3180 - The floor near the water heater noted in need of cleaning.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  • 3210 - Critical The three compartment sink being used to hold maintenance materials such as a wrench, pliers, and a hammer.
  • 3260 - Employees are not using the dressing rooms or lockers provided. Personal belongings stored with food.
  • 3340 - Corrected During Inspection Critical Containers of toxic chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 3460 - Critical Medicines are stored with food.
  • 3480 - Critical First Aid Supplies are not being stored in a kit or container
April 27, 2005Routine--Details / Comments
  • 0240 - Food preparer observed working in the food service area without proper hair restraints.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the refrigeration units.
  • 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Chicken over beef
  • 0550 - Corrected During Inspection Repeat Dispensing utensils improperly stored between uses. Rice scoop stored in standing, room temperature water.
  • 0810 - Repeat The methods used for cooling fried chicken were not adequate.
  • 0820 - Critical Fried chicken hot holding at improper temperatures.
  • 0820 - Critical Repeat Fried rice cold holding at improper temperatures.
  • 1060 - Corrected During Inspection Repeat The nonfood contact surface of the towel under the cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1750 - Repeat Single-service items were observed reused for the storage of food.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of food.
  • 1800 - The nonfood contact surface of the hood has accumulations of grime and debris.
  • 2260 - Critical Observed the water supply line for the dipper well extending below the flood rim level of the dipper well.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
  • 2730 - The refuse container used to store refuse has no drain plug.
  • 3340 - Corrected During Inspection Critical Containers of cleaning chemicals not stored separately from insecticides or rodenticides.
February 07, 2005Routine48Details / Comments
  • 0240 - Food preparer observed working in the food service area without proper hair restraints.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the refrigeration units.
  • 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Chicken over beef
  • 0550 - Corrected During Inspection Repeat Dispensing utensils improperly stored between uses. Rice scoop stored in standing, room temperature water.
  • 0810 - Repeat The methods used for cooling fried chicken were not adequate.
  • 0820 - Critical Fried chicken hot holding at improper temperatures.
  • 0820 - Critical Repeat Fried rice cold holding at improper temperatures.
  • 1060 - Corrected During Inspection Repeat The nonfood contact surface of the towel under the cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1750 - Repeat Single-service items were observed reused for the storage of food.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of food.
  • 1800 - The nonfood contact surface of the hood has accumulations of grime and debris.
  • 2260 - Critical Observed the water supply line for the dipper well extending below the flood rim level of the dipper well.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
  • 2730 - The refuse container used to store refuse has no drain plug.
  • 3340 - Corrected During Inspection Critical Containers of cleaning chemicals not stored separately from insecticides or rodenticides.
February 07, 2005Routine48Details / Comments
  • 0560 - Napkins in contact with food. Eggrolls stored on paper towels.
  • 0820 - Critical Repeat Shell eggs cold holding at improper temperatures. Corrected.
  • 0830 - Critical The prepared ready-to-eat (RTE) egg rolls and chicken in the refrigeration unit are not properly dated for disposition.
  • 1060 - The nonfood contact surface of the towel under the cutting board is not corrosion resistant, nonabsorbent, and/or smooth. Corrected.
  • 1750 - Manufacturer containers were observed reused for the storage of dry ingredients.
  • 1750 - Single-service items were observed reused for the storage of dry ingredients.
  • 0570 - Wiping cloths improperly stored between use.
  • 0480 - Unlabeled food containers.
  • 1150 - The nonfood contact surface of the foil lining the sides of the lowboy refrigerator is not designed or constructed to be easily cleanable.
  • 3180 - The floor under the cook line noted in need of cleaning.
  • 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Chicken stored over shrimp.
  • 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0470 - Critical Unwrapped or uncovered food in the prep refrigerator.
November 16, 2004Complaint37Details / Comments
  • 0560 - Napkins in contact with food. Eggrolls stored on paper towels.
  • 0820 - Critical Repeat Shell eggs cold holding at improper temperatures. Corrected.
  • 0830 - Critical The prepared ready-to-eat (RTE) egg rolls and chicken in the refrigeration unit are not properly dated for disposition.
  • 1060 - The nonfood contact surface of the towel under the cutting board is not corrosion resistant, nonabsorbent, and/or smooth. Corrected.
  • 1750 - Manufacturer containers were observed reused for the storage of dry ingredients.
  • 1750 - Single-service items were observed reused for the storage of dry ingredients.
  • 0570 - Wiping cloths improperly stored between use.
  • 0480 - Unlabeled food containers.
  • 1150 - The nonfood contact surface of the foil lining the sides of the lowboy refrigerator is not designed or constructed to be easily cleanable.
  • 3180 - The floor under the cook line noted in need of cleaning.
  • 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Chicken stored over shrimp.
  • 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0470 - Critical Unwrapped or uncovered food in the prep refrigerator.
November 16, 2004Complaint37Details / Comments
  • 0820 - Critical Repeat Chicken cold holding at improper temperatures. Corrected.
  • 0810 - Repeat The methods used for cooling were not adequate. Corrected.
  • 3340 - Critical Containers of chemical cleaners not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Corrected.
  • 3080 - Repeat Less than 50 foot candles of light was noted at the cookline.
  • 0550 - Repeat Dispensing utensils improperly stored between uses. Corrected.
September 16, 2004Routine23Details / Comments
  • 0820 - Critical Repeat Chicken cold holding at improper temperatures. Corrected.
  • 0810 - Repeat The methods used for cooling were not adequate. Corrected.
  • 3340 - Critical Containers of chemical cleaners not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Corrected.
  • 3080 - Repeat Less than 50 foot candles of light was noted at the cookline.
  • 0550 - Repeat Dispensing utensils improperly stored between uses. Corrected.
September 16, 2004Routine23Details / Comments
  • 0820 - Critical Repeat Chicken cold holding at improper temperatures. Corrected.
  • 0820 - Critical Repeat Fried rice, fried chicken, pork hot holding at improper temperatures. Corrected.
  • 0850 - Critical Chicken and rice for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Corrected.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Front door is open. Holes in back screen door.
  • 3270 - Critical Methods are not being used to control pests. Flies are in kitchen.
  • 3030 - No disposable towels were provided a the hand washing lavatory in the kitchen. Corrected.
  • 0810 - Repeat The methods used for cooling were not adequate.
June 21, 2004Follow-up33Details / Comments
  • 0820 - Critical Repeat Chicken cold holding at improper temperatures. Corrected.
  • 0820 - Critical Repeat Fried rice, fried chicken, pork hot holding at improper temperatures. Corrected.
  • 0850 - Critical Chicken and rice for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Corrected.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Front door is open. Holes in back screen door.
  • 3270 - Critical Methods are not being used to control pests. Flies are in kitchen.
  • 3030 - No disposable towels were provided a the hand washing lavatory in the kitchen. Corrected.
  • 0810 - Repeat The methods used for cooling were not adequate.
June 21, 2004Follow-up33Details / Comments
  • 0810 - The methods used for cooling were not adequate.
  • 0820 - Critical Repeat Beef, chicken, pork cold holding at improper temperatures. Corrected.
  • 0820 - Critical Repeat Fried rice hot holding at improper temperatures. Corrected,
  • 3380 - Critical Sanitizing solution being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 Corrected.
  • 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Corrected.
  • 0170 - A food employee was observed wiping hands on apron.
  • 0160 - Critical Repeat 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. Corrected.
  • 0550 - In-use utensils improperly stored between use. Corrected.
  • 0690 - Tray of egg rolls placed on trash can. Cooked chicken stored in raw chicken boxes. Corrected.
  • 1320 - Repeat There was no temperature measuring device located in the prep table.
  • 2000 - Chopping block found stored behind sink faucets. Corrected.
  • 1750 - Single-service items were observed reused . (egg flats and cardboard boxes).
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Corrected.
  • 3080 - Repeat Less than 50 foot candles of light was noted at the cookline.
June 18, 2004Routine58Details / Comments

October 13, 2009 (Routine)



Violations:
  • 0080 - Corrected During Inspection Critical 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 or Hepatitis A virus.
    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
  • 0830 - Critical The prepared ready-to-eat (RTE) potentially hazardous foods in the refrigeration unit is not properly dated for disposition.
    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 41F 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.
  • 0640 - Corrected During Inspection Food is subject to environmental sources of contamination during preparation.
    Protect unpackaged food from environmental sources of contamination during preparation.
  • 0570 - Repeat Wiping cloths improperly used.
    Ensure cloths used for wiping food spills are not used for any other purpose.
  • 1580 - The cutting board(s) along the prep table is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
Comments:
Continue to utilize notebook for documented temperatures. Watch amounts of food being stored on preparation refrigerator to insure cold temperatures are kept.

July 09, 2009 (Routine)



Violations:
  • 0380 - Corrected During Inspection Critical Repeat Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
    Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1060 - Repeat The nonfood contact surface of the cardboard shelving is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 2010 - Clean equipment/utensils were found stored at the waste line under three compartment sink/between piping and walls.
    Discontinue storage of clean equipment and utensils in a location subject to contamination.
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Comments:
Time control records being kept for general tsos chicken and fried rice. Store appears very clean since last inspection. Discussed low amounts of food be kept on prep refrigerators to prevent foods getting out of cold holding temperature requirement of 41F. Keep up the great work!

May 18, 2009 (Follow-up)



Violations:
  • 0060 - Critical Repeat The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
    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.
  • 0550 - Repeat In-use utensils improperly stored between use.
    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 135F.
  • 0550 - Corrected During Inspection Repeat Dispensing utensils improperly stored between uses.
    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 135F.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0570 - Repeat Wiping cloths improperly used.
    Ensure cloths used for wiping food spills are not used for any other purpose.
  • 0850 - Critical Cooked chicken (general tsaos chicken) for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • 0960 1 - Corrected During Inspection Critical The food contact surface of the box top is not safe.
    Repair or replace the box top to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1060 - Corrected During Inspection Repeat The nonfood contact surface of the towel under cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
Comments:
Violations discussed for correction. Emphasized importance of writing time for chicken during operation. Discarding at proper time interval. Utilization of log to reflect discarding practices and correct times when food pulled out of temperature control.

March 24, 2009 (Routine)



Violations:
  • 0060 - Critical Person in charge is unable to demonstrate knowledge of the regulations to the regulatory authority representative.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 0070 - Repeat Poor handwashing procedures observed.
    Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
  • 0070 - Repeat Employees are not properly trained in food safety as it relates to their assigned duties.
    Train all employees in food safety as it relates to their assigned duties.
  • 0070 - Repeat Employees are not properly sanitizing cleaned multiuse equipment and utensils.
    Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
  • 0070 - Repeat Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
    Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
  • 0160 - Critical Repeat 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.
    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.
  • 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
    Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.(Scoop no handle dispensing cooked rice)
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: vegetables,items, prep anf grill line.
    Store food in packages, covered containers, or wrappings.
  • 0550 - Repeat Dispensing utensils improperly stored between uses.
    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 135F.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Corrected During Inspection Food 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.
  • 0800 - Critical Fried rice noted not being adequately cooled to prevent the growth of harmful bacteria.
    Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • 0810 - Corrected During Inspection The methods used for cooling were not adequate.
    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.
  • 0810 - Corrected During Inspection Food containers for cooling food are arranged so as not allow for maximum heat transfer.
    Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
  • 0820 A 2 - Critical Potentially hazardous foods cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1450 - Prep refrigerator is not maintaining potentially hazardous foods 41F or below.
    Repair or replace the prep refrigerator to ensure food items are held at the proper cold holding temperature of 41F or below . Improper food storage temperatures are a major contributing factor to foodborne illness.
  • 2310 - Corrected During Inspection Critical The handwashing facility located at the rear of store is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the clothing/personal items preventing its use.
Comments:
Prep refrigerator did not recover temperature during inspection or there following. All foods discarded and/or moved to another refrigerator capable of holding 41F or below as required for cold holding items. Prep refrigerator cannot be used for cold holding potentially hazardous foods unless able to meet the 41F or below temperature requirement. Certified food manager unavailable.

December 19, 2008 (Routine)



Violations:
  • 0550 - Corrected During Inspection Repeat Dispensing utensils improperly stored between uses.
    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 135F.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1060 - Corrected During Inspection The nonfood contact surface of the cardbaord shelving, cardboard stand is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 2010 - Corrected During Inspection Clean equipment/utensils were found stored at the waste line under three compartment sink/handsink.
    Discontinue storage of clean equipment and utensils in a location subject to contamination.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory at prep table.
    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
Comments:
Violations discussed for correction. Keep up the good work!

September 15, 2008 (Routine)



Violations:
  • 0050 - Critical The person in charge was not available at the time of inspection.
    The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
  • 0070 - Poor handwashing procedures observed.
    Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
  • 0070 - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
    Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
  • 0070 - Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food.
    Ensure that employees are properly cooking potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Regulation. Be particularly careful in cooking those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures.
  • 0160 - Critical 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. (Failed towah hands while handling different types of raw meat simultaneously)
    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.
  • 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses.
    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 135F.
  • 0850 - Critical Fried rice for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. (Observed larger container of rice sitting at room temperature while smaller bowl being used to scoop out fried rice for time control. No refrigeration used for larger container/new times not being marked)
    Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
Comments:
Discussed smaller amounts of food to be palced on low boy refrigerator/Watch how time control method being utilized for fried rice/watch amounts of food being prepared at one time. Ensure personnel are familiar with time control and proper cooling methods. Improvements notated.

May 29, 2008 (Routine)



Violations:
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    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.
  • 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.
    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.
  • 0790 - Repeat Improper methods used to thaw raw shrimp..
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Rear door in state of disrepair.
    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.
Comments:
Discussed vioaltions for correction. Improvements noted since last inspection. Discussed employee heatlh policy. Keep up the good work!

February 06, 2008 (Routine)



Violations:
  • 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.
    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.
  • 0470 A 4 - Corrected During Inspection Observed the following food was observed stored without being in packages, in covered containers, or wrapped: egg rolls, cooked chicken.
    Store food in packages, covered containers, or wrappings.
  • 0820 2 - Corrected During Inspection Critical Cooked egg rolls cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1320 - Corrected During Inspection The temperature measuring device located in low boy freezer is not easily readable.
    Provide an easily readable thermometer so employees can accurately read the thermometer.
  • 1450 - Low boy refrigerator is not maintaining potentially hazardous foods 41F or below.
    Repair or replace the low boy refrigerator to ensure food items are held at the proper cold holding temperature of 41F or below . Improper food storage temperatures are a major contributing factor to foodborne illness.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
    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.
Comments:
Discussed violations for correction. Many improvements since last inspection. Restaurant appears clean and well maintained. All potentially hazardous foods removed from low boy refrigerator not maintaining 41 ro below. Screen mesh needs to be repaired on rear door. Smalelr portions of fried rice under time control need to utilized as control.

November 01, 2007 (Routine)



Violations:
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0470 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.
    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.
  • 0560 - Repeat Napkins in contact with food.
    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.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0790 - Corrected During Inspection Improper methods used to thaw poultry in prep sink.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F. 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.
    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 41F 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.
  • 1060 - Corrected During Inspection Repeat The nonfood contact surface of the egg crates and cardboard is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
    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.

August 07, 2007 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical Repeat In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    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.
  • 0240 - Corrected During Inspection Repeat Employees observed working in the food service area without proper hair restraints.
    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.
  • 0470 - Critical Unwrapped or uncovered food in the refrigeration unit/freezer unit..
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0550 - Repeat Cooked rice serving utentsil improperly stored between use.
    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 140F.
  • 0560 - Repeat Napkins in contact with food.
    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.
  • 0820 - Corrected During Inspection Critical Repeat Potentially hazardous foods upper section of prep refrigerator cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 0830 - Critical Repeat The prepared ready-to-eat foods in the refrigeration unit is not properly dated for disposition.
    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 41F 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.
  • 1060 - Corrected During Inspection Repeat The nonfood contact surface of the shelf lined with egg crates is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1570 - Vent hood filters removed for cleaning during cooking.
    Repair or replace hood filters and/or eliminate gaps between filters.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Screen door in poor repair.
    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.
Comments:
Violatiosn discussed for correction; Remind of managers certificate expiration in December 2007

May 23, 2007 (Routine)



Violations:
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 0220 - Critical Repeat In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    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.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
    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.
  • 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0480 - Unlabeled food containers.
    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.
  • 0560 - Napkins in contact with food.
    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.
  • 0610 - Repeat Food 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.
  • 0820 - Corrected During Inspection Critical Repeat Fried rice and chicken cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
    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 41F 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.
  • 1060 - The nonfood contact surfaces of egg flats and cloth beneath cutting surfaces not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1580 - The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 3260 - Repeat Employees are not using the dressing rooms or lockers provided.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
Comments:
Violations discussed for correction.

March 15, 2007 (Routine)



Violations:
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0550 - Repeat Dispensing utensils improperly stored between uses.
    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 140F and the container.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Repeat Food 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.
  • 0790 - Corrected During Inspection Improper methods used to thaw poultry.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 0820 - Critical Repeat Rice hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 0820 - Critical Repeat Pork cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
    Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100F.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of food.
    Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
    For an alternate warewashing method approved with a detergent-sanitizer or for Clean in Place Equipment, use a detergent-sanitizer.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2890 - Light bulb in the walk-in refrigerator is not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 2920 - Toilet room door is not tight fitting. and/or provided with a self- closing door
    Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
    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.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3050 - No waste receptacle provided at handwashing lavatories in the kitchen.
    Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels
  • 3080 - Less than 10 foot candles of light was noted in the walk-in refrigerator.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 3220 - Repeat Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Comments:
All violations discussed for correction.

November 29, 2006 (Routine)



Violations:
  • 0220 - Critical In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    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.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the refrigeration and freezer units.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0470 - Critical Repeat Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.
    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.
  • 0610 - Repeat Food 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.
  • 0810 - The methods used for cooling cooked rice were not adequate.
    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.
  • 0820 - Critical Repeat Raw chicken and rice cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
    Repair or replace hood filters and/or eliminate gaps between filters.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
    Clean and sanitize these surfaces for food contact.
  • 3260 - Corrected During Inspection Employees are not using the dressing rooms or lockers provided.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
Comments:
All violations discussed for correction.

August 29, 2006 (Routine)



Violations:
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
    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.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the walk-in unit.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0470 - Critical Repeat Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0550 - Dispensing utensils improperly stored between uses.
    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 140F and the container.
  • 0610 - Corrected During Inspection Food 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.
  • 0820 - Critical Repeat Food cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 0840 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit was not discarded by the ""consume by"" date.
    Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
  • 1450 - Equipment not holding PHF at proper temperature.
    Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
  • 1730 - The thermometer on the equipment is not in good repair and/ or not accurate in the range of use.
    Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
  • 1750 - Single-service items were observed reused for the storage of food.
    Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1800 - The nonfood contact surface of the equipment has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
    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.
  • 3180 - Wall in the kitchen noted in need of cleaning.
    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.
  • 3220 - Repeat Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Comments:
Violations discussed for correction.

May 23, 2006 (Routine)



Violations:
  • 0240 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
    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.
  • 0470 - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw chicken stored over buckets of sauce.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered open packaged food in the storage area.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition. Spring rolls in the low-boy unit marked "today" instead of actual consume by date.
    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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
  • 0840 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) food such as spring rolls in the refrigeration unit is not properly dated for disposition.
    Date mark combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient). If the food is held at 45F mark the container with a ""consume by"" date not to exceed 4 calendar days.
  • 1320 - Corrected During Inspection There was no temperature measuring device located in the low-boy unit.
    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.
  • 3220 - Corrected During Inspection Repeat Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Comments:
Violations discussed for correction. Physical facility is sanitary during inspection. Continue to work on violations noted and keep up the good work.

February 07, 2006 (Routine)



Violations:
  • 0450 C - Corrected During Inspection Bowl or utensil without handle used to dispense food.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
  • 0470 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw chicken stored over sauce in the walk-in unit.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the storage area.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0820 - Corrected During Inspection Critical Repeat Potentially hazardous food cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 2000 - Corrected During Inspection Repeat Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 3220 - Corrected During Inspection Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Comments:
Violations discussed for correction. Overall condition of the facility is sanitary during inspection. Closely monitor food temperature especially at the upper section of the low-boy refrigeration unit. Good date marking system observed. Continue to work on violations noted and keep up the good work.

November 17, 2005 (Routine)



Violations:
  • 0160 - Critical 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. Food employee failed to wash hands before returning to cook.
    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.
  • 0470 - Critical Unwrapped or uncovered food in the kitchen area.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0550 - Dispensing utensils in the bulk food container improperly stored between uses.
    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 140F and the container.
  • 0610 - Repeat Food 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.
  • 0620 - Corrected During Inspection Food stored next to handsink and is subject to splash.
    Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
  • 0620 - Corrected During Inspection Food stored under other sources of contamination. A dripping single service container was stored above hot soup.
    Relocate food storage to an approved area until the source of contamination is eliminated or removed.
  • 0820 - Critical Repeat Raw shell eggs and pork stored in room temperature cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
    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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
  • 1750 - Single-service items were observed reused for the storage of food.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
Comments:
Violations discussed for correction. Handwashing stressed. Observed good practice using time for fried rice and fried chicken as public health control method. Physical facility appeared to be in sanitary condition during inspection. Continue to work on violations noted during inspection.

September 09, 2005 (Routine)



Violations:
  • 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken stored over raw shrimp.
    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.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0800 - Critical Fried chicken noted not being adequately cooled to prevent the growth of harmful bacteria. It was still 76 degrees Fahrenheit 2.5 hours after cooking.
    Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • 0810 - Repeat The methods used for cooling chicken were not adequate.
    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.
  • 0820 - Critical Repeat Cooked pork cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 2730 - Repeat The refuse container used to store refuse has no drain plug.
    Replace the drain plug to the refuse container.
  • 2930 - Corrected During Inspection Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
    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.
Comments:
Continued improvement noted this inspection. Continue to work on violations noted. Violations discussed for correction.

June 23, 2005 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    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.
  • 0240 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
    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.
  • 0470 - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw beef stored over sauce.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor in the walk-in refrigerator.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 - Corrected During Inspection Critical Repeat Fried rice, raw beef, and beans and oil cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0960 2 - The food contact surface of the cardboard box holding the crispy noodles is not durable, nonabsorbent, easily cleanable, resistant to pitting.
    Repair or replace the cardboard box to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1800 - Repeat The nonfood contact surface of the hood has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1900 - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces.
    Provide chlorine at proper concentration of 50 - 100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
  • 2310 - Corrected During Inspection Critical The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 2730 - Repeat The refuse container used to store refuse/recyclables has no drain plug.
    Replace the drain plug to the refuse container.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. The back door is not tight fitting.
    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.
  • 3200 - Corrected During Inspection Repeat Vent filters in the hood system are not being maintained in a clean condition.
    Maintain hood system vent filters in a clean condition.
Comments:
All critical items were corrected during the inspection. Continued improvement noted this inspection. Continue to work on violations noted. Violations discussed for correction.

May 19, 2005 (Follow-up)



Violations:
  • 0060 - Critical Repeat A person who can demonstrate knowledge is not available.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 0160 - Critical Repeat 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.
    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.
  • 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
    Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
  • 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    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.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the refrigeration units.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Chicken stored over shrimp.
    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.
  • 0480 - Repeat Unlabeled food container.
    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.
  • 0560 - Napkins in contact with food (eggrolls).
    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.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Food 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.
  • 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination. Food stored next to the hand sink.
    Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
  • 0790 - Improper methods used to thaw chicken
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 0810 - Repeat The methods used for cooling were not adequate. Chicken was cooling at room temperature in a deep pan.
    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.
  • 0820 - Critical Repeat Pork and egg drop soup cold holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 1550 - Repeat The kitchen hand sink is not sealed to adjoining equipment or walls.
    Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 1750 - Repeat Manufacturer and single use containers were observed reused for the storage of foods.
    Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: multi-use gloves.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat The nonfood contact surfaces of the hood and refrigerator gaskets have accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2730 - Repeat The refuse container used to store refuse has no drain plug.
    Replace the drain plug to the refuse container.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. The back door is propped open.
    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.
  • 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
    Maintain hood system vent filters in a clean condition.
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 3260 - Repeat Employees are not using the dressing rooms or lockers provided. Personal belongings stored with food.
    Employees that regularly change their clothes in the establishment should use the dressing room, lockers, or other designated area provided.
  • 3460 - Critical Repeat Medicines are stored with food.
    Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
  • 3480 - Critical Repeat First Aid Supplies are not being stored in a kit or container
    Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles
Comments:
Critical items must be corrected immediately. Some improvement noted on this follow-up inspection. This establishment will be monitored to ensure compliance with the regulations. Continue to work on violations noted. Violations discussed for correction. Permit issued.

April 27, 2005 (Routine)



Violations:
  • 0060 - Critical A person who can demonstrate knowledge is not available.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 0160 - Critical 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.
    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.
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    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.
  • 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans).
    Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Chicken stored over shrimp.
    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.
  • 0470 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Cooked chicken stored in a box that raw chicken came in.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the refrigeration units.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0480 - Repeat Unlabeled food container.
    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.
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination. Cooked chicken stored next to the hand sink, allowing for splash onto the food.
    Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
  • 0800 - Critical Fried chicken noted not being adequately cooled to prevent the growth of harmful bacteria. It was 75 degrees Fahrenheit four hours after being cooked.
    Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • 0810 - Repeat The methods used for cooling were not adequate. Chicken was cooling at room temperature in a deep pan.
    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.
  • 0820 - Critical Repeat Raw chicken, cooked chicken, and garlic and oil mixture cold holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 0820 - Critical Repeat Fried chicken and fried rice hot holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) pork in the refrigeration unit is not properly dated for disposition.
    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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
  • 0960 2 - The food contact surface of the paper menu is not durable, nonabsorbent, easily cleanable, resistant to pitting.
    Repair or replace the menu to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1060 - Corrected During Inspection The nonfood contact surface of the cardboard lining the side of the wok line is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1150 - Repeat The nonfood contact surface of the foil lining the sides of the lowboy freezer is not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 1550 - The kitchen hand sink is not sealed to adjoining equipment or walls.
    Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 1730 - The thermometer on the lowboy freezer is not in good repair and/ or not accurate in the range of use.
    Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
  • 1750 - Repeat Manufacturer and single use containers were observed reused for the storage of foods.
    Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1800 - Repeat The nonfood contact surface of the hood has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: a sauce pan.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
  • 2260 - Critical Repeat Observed the water supply line for the dipper well extending below the flood rim level of the dipper well.
    Alter the water supply line for the dipper well to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
  • 2730 - Repeat The refuse container used to store refuse has no drain plug.
    Replace the drain plug to the refuse container.
  • 3180 - The floor near the water heater noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
    Maintain hood system vent filters in a clean condition.
  • 3210 - Critical The three compartment sink being used to hold maintenance materials such as a wrench, pliers, and a hammer.
    Refrain from using food preparation sinks, handwashing lavatories, and warewashing equipment for cleaning of maintenance tools, preparation or holding of maintenance materials, or the disposal of mop water and similar liquid wastes.
  • 3260 - Employees are not using the dressing rooms or lockers provided. Personal belongings stored with food.
    Employees that regularly change their clothes in the establishment should use the dressing room, lockers, or other designated area provided.
  • 3340 - Corrected During Inspection Critical Containers of toxic chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 3460 - Critical Medicines are stored with food.
    Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
  • 3480 - Critical First Aid Supplies are not being stored in a kit or container
    Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles
Comments:
Critical items must be corrected immediately. A follow-up inspection will be conducted in evaluate this establishment, and additional enforcement and corrective measures will be determined at that time. Food safety information in Chinese was left with the manager. Utensils must be cleaned and sanitized at the three compartment sink. Dishes and utensils may not be washed at the wok line. A certified food manager was not available at the time of inspection. Violations discussed for correction.

February 07, 2005 (Routine)



Violations:
  • 0240 - Food preparer observed working in the food service area without proper hair restraints.
    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.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the refrigeration units.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Chicken over beef
    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.
  • 0550 - Corrected During Inspection Repeat Dispensing utensils improperly stored between uses. Rice scoop stored in standing, room temperature water.
    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 140F and the container.
  • 0810 - Repeat The methods used for cooling fried chicken were not adequate.
    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.
  • 0820 - Critical Fried chicken hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 0820 - Critical Repeat Fried rice cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 1060 - Corrected During Inspection Repeat The nonfood contact surface of the towel under the cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1750 - Repeat Single-service items were observed reused for the storage of food.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of food.
    Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1800 - The nonfood contact surface of the hood has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2260 - Critical Observed the water supply line for the dipper well extending below the flood rim level of the dipper well.
    Alter the water supply line for the dipper well to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 2730 - The refuse container used to store refuse has no drain plug.
    Replace the drain plug to the refuse container.
  • 3340 - Corrected During Inspection Critical Containers of cleaning chemicals not stored separately from insecticides or rodenticides.
    Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
Comments:
Proper cooling discussed with the manager. Manager attended certification course taught in Chinese in October 2004 and has not received the certificate. Violations discussed for correction.

February 07, 2005 (Routine)



Violations:
  • 0240 - Food preparer observed working in the food service area without proper hair restraints.
    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.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the refrigeration units.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Chicken over beef
    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.
  • 0550 - Corrected During Inspection Repeat Dispensing utensils improperly stored between uses. Rice scoop stored in standing, room temperature water.
    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 140F and the container.
  • 0810 - Repeat The methods used for cooling fried chicken were not adequate.
    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.
  • 0820 - Critical Fried chicken hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 0820 - Critical Repeat Fried rice cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 1060 - Corrected During Inspection Repeat The nonfood contact surface of the towel under the cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1750 - Repeat Single-service items were observed reused for the storage of food.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of food.
    Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1800 - The nonfood contact surface of the hood has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2260 - Critical Observed the water supply line for the dipper well extending below the flood rim level of the dipper well.
    Alter the water supply line for the dipper well to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 2730 - The refuse container used to store refuse has no drain plug.
    Replace the drain plug to the refuse container.
  • 3340 - Corrected During Inspection Critical Containers of cleaning chemicals not stored separately from insecticides or rodenticides.
    Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
Comments:
Proper cooling discussed with the manager. Manager attended certification course taught in Chinese in October 2004 and has not received the certificate. Violations discussed for correction.

November 16, 2004 (Complaint)



Violations:
  • 0560 - Napkins in contact with food. Eggrolls stored on paper towels.
    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.
  • 0820 - Critical Repeat Shell eggs cold holding at improper temperatures. Corrected.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0830 - Critical The prepared ready-to-eat (RTE) egg rolls and chicken in the refrigeration unit are not properly dated for disposition.
    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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
  • 1060 - The nonfood contact surface of the towel under the cutting board is not corrosion resistant, nonabsorbent, and/or smooth. Corrected.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1750 - Manufacturer containers were observed reused for the storage of dry ingredients.
    Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1750 - Single-service items were observed reused for the storage of dry ingredients.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0480 - Unlabeled food containers.
    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.
  • 1150 - The nonfood contact surface of the foil lining the sides of the lowboy refrigerator is not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 3180 - The floor under the cook line noted in need of cleaning.
    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.
  • 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Chicken stored over shrimp.
    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.
  • 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0470 - Critical Unwrapped or uncovered food in the prep refrigerator.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
Comments:
A complaint was addressed during this inspection. Time as a public health control is being used on fried rice at the time of inspection. Information on date marking, using time and a Chinese certification course was provided to the manager. Violations discussed for correction.

November 16, 2004 (Complaint)



Violations:
  • 0560 - Napkins in contact with food. Eggrolls stored on paper towels.
    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.
  • 0820 - Critical Repeat Shell eggs cold holding at improper temperatures. Corrected.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0830 - Critical The prepared ready-to-eat (RTE) egg rolls and chicken in the refrigeration unit are not properly dated for disposition.
    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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
  • 1060 - The nonfood contact surface of the towel under the cutting board is not corrosion resistant, nonabsorbent, and/or smooth. Corrected.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1750 - Manufacturer containers were observed reused for the storage of dry ingredients.
    Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1750 - Single-service items were observed reused for the storage of dry ingredients.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0480 - Unlabeled food containers.
    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.
  • 1150 - The nonfood contact surface of the foil lining the sides of the lowboy refrigerator is not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 3180 - The floor under the cook line noted in need of cleaning.
    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.
  • 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Chicken stored over shrimp.
    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.
  • 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0470 - Critical Unwrapped or uncovered food in the prep refrigerator.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
Comments:
A complaint was addressed during this inspection. Time as a public health control is being used on fried rice at the time of inspection. Information on date marking, using time and a Chinese certification course was provided to the manager. Violations discussed for correction.

September 16, 2004 (Routine)



Violations:
  • 0820 - Critical Repeat Chicken cold holding at improper temperatures. Corrected.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0810 - Repeat The methods used for cooling were not adequate. Corrected.
    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.
  • 3340 - Critical Containers of chemical cleaners not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Corrected.
    Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 3080 - Repeat Less than 50 foot candles of light was noted at the cookline.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 0550 - Repeat Dispensing utensils improperly stored between uses. Corrected.
    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 140F and the container.
Comments:
Inspection also serves as follow-up to N.O.V. Overall improvement noted. Please keep up the good work.

September 16, 2004 (Routine)



Violations:
  • 0820 - Critical Repeat Chicken cold holding at improper temperatures. Corrected.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0810 - Repeat The methods used for cooling were not adequate. Corrected.
    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.
  • 3340 - Critical Containers of chemical cleaners not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Corrected.
    Containers must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 3080 - Repeat Less than 50 foot candles of light was noted at the cookline.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 0550 - Repeat Dispensing utensils improperly stored between uses. Corrected.
    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 140F and the container.
Comments:
Inspection also serves as follow-up to N.O.V. Overall improvement noted. Please keep up the good work.

June 21, 2004 (Follow-up)



Violations:
  • 0820 - Critical Repeat Chicken cold holding at improper temperatures. Corrected.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0820 - Critical Repeat Fried rice, fried chicken, pork hot holding at improper temperatures. Corrected.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 0850 - Critical Chicken and rice for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Corrected.
    Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Front door is open. Holes in back screen door.
    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.
  • 3270 - Critical Methods are not being used to control pests. Flies are in kitchen.
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 3030 - No disposable towels were provided a the hand washing lavatory in the kitchen. Corrected.
    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
  • 0810 - Repeat The methods used for cooling were not adequate.
    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.
Comments:
Purpose of visit is to deliver operator's copy of completed form for using time as a control for fried chicken and fried rice per last week's inspection. Operator is not correctly following that procedure. No time records are maintained for chicken and rice. Advised records must be kept or restaurant may not use this as an option in the future. Operator said she understands and will educate other employees. Certified food manager not present.

June 21, 2004 (Follow-up)



Violations:
  • 0820 - Critical Repeat Chicken cold holding at improper temperatures. Corrected.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0820 - Critical Repeat Fried rice, fried chicken, pork hot holding at improper temperatures. Corrected.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 0850 - Critical Chicken and rice for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Corrected.
    Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Front door is open. Holes in back screen door.
    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.
  • 3270 - Critical Methods are not being used to control pests. Flies are in kitchen.
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 3030 - No disposable towels were provided a the hand washing lavatory in the kitchen. Corrected.
    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
  • 0810 - Repeat The methods used for cooling were not adequate.
    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.
Comments:
Purpose of visit is to deliver operator's copy of completed form for using time as a control for fried chicken and fried rice per last week's inspection. Operator is not correctly following that procedure. No time records are maintained for chicken and rice. Advised records must be kept or restaurant may not use this as an option in the future. Operator said she understands and will educate other employees. Certified food manager not present.

June 18, 2004 (Routine)



Violations:
  • 0810 - The methods used for cooling were not adequate.
    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.
  • 0820 - Critical Repeat Beef, chicken, pork cold holding at improper temperatures. Corrected.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0820 - Critical Repeat Fried rice hot holding at improper temperatures. Corrected,
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 3380 - Critical Sanitizing solution being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 Corrected.
    Utilize only concentrations that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
  • 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Corrected.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0170 - A food employee was observed wiping hands on apron.
    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.
  • 0160 - Critical Repeat 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. Corrected.
    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.
  • 0550 - In-use utensils improperly stored between use. Corrected.
    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 140F and the container.
  • 0690 - Tray of egg rolls placed on trash can. Cooked chicken stored in raw chicken boxes. Corrected.
    Protect food from miscellaneous sources of contamination.
  • 1320 - Repeat There was no temperature measuring device located in the prep table.
    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.
  • 2000 - Chopping block found stored behind sink faucets. Corrected.
    Store in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 1750 - Single-service items were observed reused . (egg flats and cardboard boxes).
    Discontinue the reuse of single-use containers .
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Corrected.
    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.
  • 3080 - Repeat Less than 50 foot candles of light was noted at the cookline.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
Comments:
Critical violations corrected. Advised not to cool PHF at room temperature and to immediately put raw foods back into refrigerator after it is prepared (sliced, chopped, etc.) Too much food was out of refrigeration upon my arrival. Discussed using time as a control for PHF with CFM.

Do you have any questions you'd like to ask about China Food Monarch? Post them here so others can see them and respond.

×
China Food Monarch respresentatives - respond and add information
money

You can win $500 if you submit a qualified review to our sweepstakes!

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend China Food Monarch to others? (optional)
  
Add photo of China Food Monarch (optional)
Add more info about the restaurant»

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Sign in with Twitter
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
Leave your signature»

Sweepstakes

Special limited-time promotion! Submit your review for a chance to win $500 in our sweepstakes!



Your email address (you will not be contacted unless you win, we do not sell your email address or send any spam):


Recently added reviews

Name

City

Users' Rating

Virginia Beach Healthcare & RehabilitationVirginia Beach, VA
*
Back Bay Gourmet/Super SuppersVirginia Beach, VA
*****
Captain George's Seafood RestaurantVirginia Beach, VA
****
Rally'sVirginia Beach, VA
*****
Starbucks Coffee #10417Winchester, VA
*****
Georgia's Subs & DeliLynchburg, VA
*****
Mr. Noodle & RiceWinchester, VA
*****
Long John Silvers #31592Vinton, VA
**
Dari-KingClintwood, VA
*****
Tropical Smoothie Cafe #92Mechanicsville, VA
****

Restaurants in neighborhood

Name

Subway
Fresh World Yega Restaurant
No. One Chinese Restaurant
Zero's Subs
El Tapatio Mexican Grill and Bar
Bella Pizzeria
Texas Steakhouse & Saloon
McDonald's #20463


Back to the top

Create your own business profile on city-data.com. It's completely free!

Jump to a detailed profile or search site with Google Custom Search
Business Search - 14 Million verified businesses
Search for: near: 

Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.

Based on public records. Inadvertent errors are possible.
City-Data.com does not guarantee the accuracy or timeliness of any information on this site.  Use at your own risk.
Some parts © 2014 Advameg, Inc.