- Equipment and Utensils - Multiuse, Characteristics (repeated violation)
Observation: The food contact surface of the storage containers are not durable, nonabsorbent, easily cleanable, resistant to pitting. Observed lo mein bags reused for uncooked foods.
Correction: Repair or replace the equipmnet to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. Do not reuse bags or manufacturere containers for food storge. Recommend using scoops with handles for dispensing cooked and raw bulk foods.
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12/22/2015 | Follow-up | |
Main suppliers include A & A food, GD Seafood, NYW Trading and Sealands. Discussed datemarking, cold holding and cooking temperatures, frequency for cleaning in use utensils, handwashing. Employee health information post and Form 1B signed.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. EHSS discussed proper order for cleaning and sanitizing
Correction: 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. PIC set up bus tubs in the 3 basins because there were no stoppers for the sinks. EHSS recommended that PIC purchase stoppers for each basin and use basins so that all equipment can be submerged properly in the basin.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. EHSS did not observe one employeee washing hands during inspection.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. EHSS discussed handwashing requirements with employee and PIC and provided handwashing materials.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that numerous foods including bulk containers of flour, sugar, corn starch not protected from contamination because it was not in packages, covered containers, or wrapped.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observerd numerous foods in prep unit not cold holding at improper temperatures including cooked pork and cooked chicken, cooked shrimp and raw chicken and beef. Observed large strainer of cooked breaded chicken on prep table next to fryer.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Foods were relocated to WIC. EHSS discussed cold holding temperatures and provided educational materials.
- Equipment and Utensils - Multiuse, Characteristics (repeated violation)
Observation: The food contact surface of the storage containers are not durable, nonabsorbent, easily cleanable, resistant to pitting. Observed lo mein bags reused for cooked pork and cooked chicken, observed shrimp cooling in top of plastic cake cover, observed shopping bags used to store frozen foods observed cabbage stored in manufacturer container. Observed carry out containers used as scoop in bulk storage items including cooked brown rice, uncooked rice, several bulk storage containers.
Correction: Repair or replace the equipmnet to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. Do not reuse bags or manufacturere containers for food storge. Recommend using scoops with handles for dispensing cooked and raw bulk foods.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the 2 door Beverage Air cooler and the Whirlpool reach in cooler.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the rear prep and dishwashing area is not being used.
Correction: The handwash facility identified above is to be used for washing hands only. Ensure soap is available at handsink.
- Plumbing System Maintained in Good Repair
Observation: Observed leak in faucet on 3 basin sink,from condenser in walk in cooler and from drain line under 3 basin sink..
Correction: Repair and maintain all plumbing components ans fixtures.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed mop sink area and shelving near rear handsink noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Recommend that any equipment or personal items not needed in facility be removed.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Mop sink noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Toxics - Separation of Toxics (corrected on site)
Observation: Two containers of pesticides are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of pesticides must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items. EHSS discussed use of pesticides in the facility. A certified PCO does service facility as needed. Pesticides were moved to mop sink area.
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10/05/2015 | Routine | |
Food suppliers are A&A Food service, Han Feng Inc, and Golden Dragon Seafood Trading Inc. Proteins are received raw. Soups and rice are cooked and discarded daily and not cooled. Discussed cooling methods and parameters for egg rolls, pork, chicken, and noodles. Discussed employee health
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE) in the prep unit and walk in cooler (WIC). Observed open containers of vegetables stored next to raw chicken in the prep unit. Observed sauces and cooked chicken stored under and next to raw chicken and beef in the walk in cooler. Observed raw beef stored under raw chicken in the walk in cooler.
Correction: Recommend separating raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Recommend storing all food in covered container or protective wrapping. Recommend storing different types of raw animal food separately and by required cooking temperature.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed wet wiping cloths improperly stored between use. Observed wet wiping cloths stored on counter.
Correction: Recommend ensuring wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed egg rolls in the front reach in cooler cold holding at improper temperatures
Correction: observed at 44 F. PIC was not aware why or how long these had been cold holding > 41 F.
- Equipment and Utensils - Multiuse, Characteristics (corrected on site)
Observation: Observed the food contact surface of the plastic grocery bags not durable, nonabsorbent, easily cleanable, and resistant to pitting.
Correction: Recommend storing food only in containers that permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the walk in freezer (WIF) in a state of disrepair and damaged. Observed a water leak in the WIF. WIF was cold holding properly and all food was observed frozen solid.
Correction: Recommend repairing the leak in the WIF to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed the floor and wall behind the wok line and under the fryers in need of cleaning.
Correction: Recommend 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.
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11/07/2014 | Routine | |
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